The staff of the restaurant

Chef Baptiste MOISSON comes from Brittany and has always had a passion for cooking and different flavours.

He is a real gastronomic globe-trotter and has been all over France, working in the kitchens of the finest restaurants (La cantine des Gourmets alongside Jean François Rouquette, La mare aux Oiseaux, Le Bristol).

In 2005 he was entrusted with the helm at the gastronomc Grand Largue restaurant at Arzon in the Morbihan. Whilst there he met Virginie ADAM who was working as the pastry chef and running the P'tit Zeph oyster bar.

Virginie, after a string of enriching experiences including two in the kitchens of the Chabichou hotel restaurant in Courchevel, is a real all-rounder who complements Baptiste's skills in the kitchen, restaurant and bar. Her passion is pastry and chocolate, and in 2009 she went on a 'Prestigious dessert and chocolate' course at the Ecole des Grands Chocolats run by Valrhona.

In 2007 they managed to combine their passion for cooking, diving, and sailing by working for the summer season at the 4-star luxury Le Taha'a hotel restaurant (Relais & Châteaux) in French Polynesia. The restaurant served exotic cuisine which enabled Baptiste to add to his knowledge of seafood.

In December 2009 the two Bretons took over the Baroc restaurant in Les Menuires. Baptiste Moisson is the new chef, working under the expert guidance of Jean Sulpice, the chef at the Oxalys gastronomic restaurant in Val Thorens.

With the help of Virginie, who is in charge of service in the warm-coloured restaurant, this young chef creates creative gourmet dishes based on regional produce that take into account the latest trends and new culinary techniques.