Chef Jean Luc Reymond
Orginally from Lyon, our Chef settled at Le Meridien Montparnasse after years of travel and worldwide experience. Since 2005, he has been managing the kitchens of the restaurant Justine and the Cafe Atlantic as well as the catering for the Hotels extensive conference centre. His talent is experienced daily in his cuisine which is nothing short of sublime in its simplicity.

Gerard Biscaut, Head Pastry Chef
After studing pastry and confectionery at the Gregorie Ferrandi School, this native of Seine-Saint Denis began his career in confectionary before working at the famous Maison Butard Artisans Pere et Fils. In 1984, he joined the illustrious Francis Besnard for four years.It was in 1988 that this talented chef joined the staff of Le Meridien Montparnasse to tempt its guests with his succulent desserts.

Together our kitchen artists create a culinary work of art, for your dining pleasure and to entice even the most demanding palate.