Dans les coulisses de l’Elysée, avec Stéphane Guenaud
🏠 Stéphane Guenaud, maître d’hôtel – argentier à l’Élysée, a overseen over 25 years of maintaining and conserving 56,000 Sèvres pieces and 16,000 pieces of orfèvrerie. His role in "gastrodiplomacy" involves orchestrating dinners for 2 to 350 guests, maintaining exceptional service standards. Guenaud, serving four presidents, emphasizes education and respect in culinary arts. His team transported 1,700 plates and 1,200 glasses for a Versailles dinner, achieving four days of handwashing without breakage.
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