Au Trianon

Gabriele Ravasio

Chef

Gabriele Ravasio grew up in Italy. His first professional experiences began at the age of 14 in Emilia Romagna region, located in northern Italy, and emblematic for its culinary terroir. After graduating from the hotel school, he perfected his knowledge of Italian cuisine with Sicilian and Neapolitans chefs. 

In 2010, the young man, in search of new horizons, left for London. A few years later, he became Chef de Partie at Nobu Berkeley Square, the second London address of the renowned Japanese Chef Nobu Matsuhisa, already a one-Michelin starred restaurant. There he met a Chef whom he admired for his talent and human qualities and discovered with him a cuisine with Japanese and Peruvian flavours, combining freshness and precision. 

After a few months of travelling in South America, Gabriele, who dreamed of working in France, seized the opportunity to join the teams of the gastronomic restaurant Gordon Ramsay au Trianon in Versailles as a Chef de Partie. He evolved year after year, with a lot of humility along Chef Frédéric Larquemin, the head chef, who instilled in him his vision of French cuisine. In 2022, at the age of 33, Gabriele Ravasio was appointed head chef of the Versailles' gastronomic restaurant. 

It was only natural that Frédéric Larquemin, the hotel's Executive Chef, appointed Gabriele Ravasio to run the starred restaurant, a restaurant where he was then sous-chef. 

In each of his creations, Chef Gabriele Ravasio multiplies textures and flavors, and proposes dishes with a Japanese aestheticism and technicality. In his cooking, he also honors the tradition and roundness of French gastronomy, inherited from his past experiences. But above all, because for him, cooking is synonymous with conviviality, he strives to make people experience, through his creations, real moments of sharing. 

"My travels and professional experiences have allowed me to open up to different 

cultures and ingredients that influence my cooking today." 

Frédéric Larquemin

Executive Chef

Waldorf Astoria Trianon Palace Versailles is pleased to present its Executive Chef, Frederic Larquemin. He has always had a vocation for cooking.

Frederic Larquemin was immersed in the gastronomic world since he was a kid, his passion for cooking dating from the dinners with his family as a child, synonymous with conviviality and sense of sharing.

Trained at French gastronomy school Grégoire-Ferrandi in Paris, Frederic Larquemin started his career along with Chef Henri Charvet at Comte de Gascogne, a Michelin-starred restaurant nearby Paris. At the age of 18, he arrived in London, eager for discovering the world, by French Chef Michel Bourdin’s side at Connaught and joined Gordon Ramsay’s team at the Claridge’s, which gained its 1st Michelin star at that time.

In 2004, he joined the team of Alain Ducasse at Hôtel de Paris, in Louis XV’s restaurant brigade in Monaco. He then worked as a Chef adjoint at the Dorchester, 3 Michelin starred restaurant in London. In 2013, he arrived at the Plaza Athénée as Chef de cuisine and took up the reins of the IDAM in 2014, where he stayed 2 years and a half.

In November 2016, Frederic Larquemin became the Executive Chef at Waldorf Astoria Trianon Palace Versailles.

Eddie Benghanem

Pastry Chef

Since his early childhood, Eddie Benghanem has never lost interest in pastry. The first real pastry he made was a strawberry tart, which his parents, restaurant owners, ate with delight. As a perfect playground, the restaurant quickly took him through the learning stages : winning certificates, mastering techniques, etc…

He took on a role for the military in Paris. His mission: to produce desserts for the Officers’ Mess. When he returned to normal life, Eddie Benghanem continued his education and began to study sugar work. High-class tea salons, desserts, weddings and banquets: his sugar-sweet career, with several awards from professional competitions under his belt, led him to the banks of the Seine, to Choisy-le-Roy and to becoming a Pastry Chef.

His next two steps led him to the Crillon, the Four Seasons George V and the Ritz: the first where he was responsible for creating the choice of desserts and presenting the desserts on plates for the hotel restaurant; the second, six years as a pastry chef.

Since 2008, Eddie moved to Waldorf Astoria Trianon Palace Versailles. One of his signature desserts at the “Gordon Ramsay au Trianon” restaurant is his Apple cooked Tatin style, salted butter caramel. At brasserie La Véranda, the pastry chef invites us to discover his collection of simple classic desserts, like his praline-chocolate with vanilla, frozen coco and passion fruit.