Head chef
Philippe Duranton
A life devoted to cooking.
From the great Parisian houses to the kitchens of the French Republic, from Washington to Marrakech, Philippe Duranton has built his career around one constant standard: a taste for work well done and for passing on French savoir-faire.
His career
The great French houses
The early years
At fourteen, Philippe Duranton began his apprenticeship at the Hôtel Le Moulinot, in the Yonne, between Auxerre and Avallon. After three years of training, he earned his CAP (the French cookery diploma) and graduated as the département’s top apprentice, before moving to Paris.
The great Parisian houses
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Hôtel Meurice
Commis, then first commis, then chef saucier (sauce chef).
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Hôtel du Crillon
Chef saucier (sauce chef).
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Hôtel Westminster
Chef des cuisines (head chef).
The kitchens of the Republic
Serving the great tables of the French Republic
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Palais de l’Élysée
During his military service, chef to President Valéry Giscard d’Estaing and his family, in their private apartments.
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Hôtel Matignon
After his service, chef to Prime Minister Jacques Chirac.
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Place Beauvau
Called upon by Michel Poniatowski, then Minister of the Interior.
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Washington
Called back for a mission to the United States, he joined the White House, in the service of President Ronald Reagan.
From Paris to Aix-en-Provence
A cuisine without borders
From Paris to Washington, from Marrakech to Aix-en-Provence, Philippe Duranton’s career reflects a life devoted to kitchens, to encounters and to passing on his craft. Today it is at La Mado that he brings this experience to the table, in the generous spirit of a great French brasserie.
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