"I fell hopelessly in love with les Pléiades as soon as I saw it as it is so much in line with my cuisine" confessed this young - thirty-five years - chef, "just as with my cuisine, the roots, bases, traditions are already in place. They communicate with our memory and it's the resulting interpretation which changes everything"

Philippe Geneletti believes that a good product is the basis for every dish and of course pleasure is always important, but at the same time the reason for going to a restaurant is to enjoy food served in a different way.

This is where style comes in :

"Obviously I want the client to be happy with what he has tasted, but I would also like him to be surprised and really delighted in the sense of being captured by the flavours, visual aspects and aromas which I searched for, discovered and created for him, by sometimes associating elements which in principle are never combined".

Before coming to the Pléiades, Philippe Geneletti was, among other things, a trainee with El Bulli, Head Chef at the Mandalay Bay in Las Vegas. A rewarding route, between the best of great French cuisine and the top of molecular cuisine.

Such is the credo of this playful chef who is inventive, funny and poetic, as is seen by his dishes available on the menu at the Pléiades :

-Nougat de Foie Gras au Carambar (Foie Gras with Carambar)

-Escargots en ballade dans un jus persillé et brouillard d’Ail (snails in a parsley and garlic jus)

- Echo joyeux d’un tipi de Gambas …(teepee of prawns)

As delicious to read about as to taste...

Eric is a true creator: a silent, methodical, relentless worker, literally possessed by his passion - pastry making - and the most demanding task: presenting the dessert.

The dish which comes at the end of the meal and which must be perfect for the client.

"What motivates me is imagining the presentation of the dessert" explains Eric.

"And I know that I've succeeded when I can anticipate the client's delight when he sees it".

A state of mind which translates into several desserts bordering on perfection :

- Simple, crusty waffles made with melt in the mouth pastry

- Raspberry/mint Gaspacho, a true explosion of sunlight in the mouth

- Pac Man, a delicious little character made with chocolate mousse and Panacotta

- Tagada, batna or carambar flavoured crème brulée,

- Mustard macaroons, shortbread, Nantes-style, flavoured with a dash of heavenly Pinacolada

Somewhere between humour and precision he takes liberties with taste: Eric is a pastry cook and chocolate-maker and knows everything there is to know about desserts. More importantly he remains an eternal dreamer, obsessed by his art :

"I never stop thinking about it", he admits, "often, while I'm at home, in the street, or with friends an aroma or colour suddenly rings a bell and gives me an idea for my next dessert. I just can't help it"