Following a scientific background and material science studies in Paris, Hervé Roy converted to the practice alongside Olivier Roellinger in 2002. He gaine experience in the kitchens of Michelin starred chefs; Michel Trama, Pierre Gagnaire and Michel Rostang. After these years of training in grand establishments, in 2006 he took up a position as chef in a restaurant in the Parisian golden triangle. He took from his experiences, high standards in product selection, client reception, in the pursuit of excellence, but also of simple values, such as conviviality. It is with this in mind that he cooks on a daily basis.