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Sébastien Dagoneau, the Chef

Born in Poissy, he grew up in the rolling hills of the Perche, a province riche in produce of great quality. Even as a child, he took great pleasure in cooking, and decided to make his passion his profession.

His talent soon catapulted him into the sphere of the greats, at the Hôtel Vendôme where he had Gérard Sallé as his model. He then went on to the Ritz, to work with Michel Roth, the most titled of French chefs.

His journey through these starred establishments took him to Lucas Carton, with Alain Senderens, another great master. His apprentissage ends at the Grand Véfour with Guy Martin.

chef

Sébastien Dagoneau joined the Pavillon Montsouris team in august 2010, anxious to bring the savoir-faire he acquired from his masters, as well as great pleasure, through his colourful and delicious cuisine to all those who would eat at his table.