In Bordeaux, the hotel Le Palais Gallien***** entrusts the kitchens of its gastronomic restaurant La Table de Montaigne to Chef Oli Williamson, a rising star on the international culinary scene.
It’s a most promising transfer. At just 32, British Chef Oli Williamson, winner of the prestigious Roux Scolarship competition in 2021, arrives in Bordeaux after three years as Chef de Cuisine at The Fat Duck restaurant in Bray (3 Michelin macaroons) and two years as Pastry Chef at The Green House restaurant in London (2 Michelin macaroons). His challenge: to share a personal and responsible interpretation of the classics of French gastronomy.
“Having already worked in some of the world’s finest restaurants, I feel the time has come to use the skills I’ve acquired to develop my own cuisine,” confides the Chef, who is no stranger to expatriation.
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