Melchior was trained alongside Joël Robuchon, Morot Gaudry, he worked at La Marée, the Toit de Passy. He was pastry chef and assistant chef at Patrick Lenôtre **, head chef the Chat grippé * and 16/20 Gault Millau. Since 2006 he shares his passion at L'Atelier des Sens in French and in English.
Jean comes from a family of cooks, pastry chefs and hotel owners. He has retained a taste for theoretical research as a result of his studies, and so constructs his courses like fun lessons and considers the recipes he perfects to be a way of understanding chemistry, physics and the history of cuisine.
Jo is an enological technician and a specialist in wine tasting. He never tires of discovering wines and he has worked at some of the most renowned estates as a winemaker in France, Australia and New Zealand, as a buyer in Ireland, as a cellar-man in Austria and as a consultant in India.
Edouard Mignot a fait ses classes hôtelières à Paris avant de rejoindre Régis Marcon (3 étoiles) pendant 3 ans puis la Maison Lameloise (3 étoiles) avec Eric Pras. Grand vainqueur de l'édition 2011 du concours Toqueshow, cette récompense lui permet de réaliser son rêve en ouvrant son propre restaurant avec son épouse Emilie, l'Ed.Em.