Since I was kid, I knew that one day I would be a chef. I grew up in food industry since my grandfather was a butcher, my grandmother a chef, my dad owned a restaurant and my uncle had a bakery.
If I could only eat the same meal for the rest of my life?
Easy: Saucisson brioche avec cervelle de canut. [Brioche saussage roll. Cervelle de canut is a cheese dip, and a specialty of Lyon]
We work hard, but we also have a lot of fun and brings the team closer together.
Tartare de Boeuf
I really appreciate team work and the way we all contribute to creating a final dish. But what I like the most is seeing our customers enjoying their food experience.
St Tropez is my first restaurant in NYC. I was living and working in Montreal, and some of my friends who were living in the city had the same aspirations as I did. That's when I decided to jump on the opportunity and start my journey in NYC, one of the most diverse and rich food culture in the world!
We have an open kitchen at St Tropez, I see so many funny situations! It makes me happy to see our customers happy.
Our produce are coming from various NYC based suppliers like Paris Gourmet, Paisanos, Agri or The Lobster Place.. On the other hand, our wine list is exclusively sourced from France.