CÉDRIC COULAUT

Originally from the Tarn, the seventeen years of experience acquired in gastronomic cuisine around the world in prestigious establishments have enabled Cédric Coulaut to combine rigor, creativity, a taste for a job well done and respect for quality products.

Cédric has had the privilege of being part of the teams and benefiting from the know-how of great chefs:

• Guy Savoy, at Caesar’s Palace in Las Vegas (3 Michelin stars restaurant)
• Marc Haeberlin, The Reef Restaurant in Bora Bora in French Polynesia
• Jean Georges Vongerichten, Jean Georges Restaurant at the W Doha Hotel in Doha in Qatar
• Franck Reynaud, at Relais & Châteaux Le Pas de L’Ours in Switzerland (1 Michelin star restaurant)
• Judith Baumann in New York, Canada and Switzerland.

After having been successively Chef de Cuisine of the gourmet restaurant of the Four Seasons Hampshire in England, and at the Château de L’Yeuse in Cognac, Cédric wanted to give a new meaning to his cuisine, and have it discovered and shared in a different way, by creating in 2017 Expérience Sur Mesure with his partner sommelier Oriane Chambon. Expérience Sur Mesure creates exclusive and original culinary events in the private and public sector.

Together, they have selected ARTONIC not only for its qualities on the pallet for tastings but also in the creation of innovative cuisine recipes, such as the line-caught sea bass tartare with a gelee made from ARTONIC Cucumber Tonic Water.

A line-caught sea bass tartare marinated with citrus segments and a delicate gelee of ARTONIC Cucumber Tonic Water.