ÉB

Éric Briffard

Le Cordon Bleu Paris

Director of Culinary Arts & Chef

Description

Originally from Burgundy, Chef Briffard trained as a chef at the Relais Saint-Fiacre, before completing his Compagnonnage and working at the Concorde Lafayette Paris hotel, then at L'Espérance and the Manoir de Paris. At the age of 28, he was appointed Chef of the Jamin restaurant in Paris by his mentor Joël Robuchon. A few years later, he set up his own kitchen and made a name for himself at the Château de Fère en Tardenois, which was awarded 1 Michelin star. Back in Paris, he took charge of the kitchens at the Hôtel Plaza Athénée and won 2 stars at the gastronomic restaurant Le Régence, which he repeated in 2007 at Les Élysées du Vernet. In 2008, Éric Briffard took over as head chef at the Four Seasons Hotel George V, where he was again awarded 2 stars for Le Cinq. Chef Briffard was awarded the title of Meilleur Ouvrier de France in 1994. He was named Chef of the Year 2010 by the Pudlo guide, received 4 toques in the Gault-Millau guide and a Grand Prix for his book Éric Briffard Le Cinq (published by Glénat). In 2016, he was awarded the Grand Vermeil medal by the City of Paris. He is also a Chevalier de l'ordre du Mérite Agricole and a Chevalier de l'ordre des Arts et des Lettres. In 2018, he was awarded the medal of Chevalier dans l'ordre mondial de l'Académie Culinaire de France and the Trophée Le Chef du Prix de la Transmission 2018. Éric Briffard has been Executive Chef and Director of Culinary Arts at Le Cordon Bleu Paris since 2016 and Chef d'Établissement since 2018.