The son of a cook, Charly grew up in a restaurant.
After studying at the La Sorbone university and directing a photo printing start-up for three years, Charly decided to launch the Brasserie Bellanger. After five years of engineering school and three years of consulting at La Defense, Victor realised that his motivation were to be in the kitchen. He quit everything to take training in cooking and pastry at Ferrandi Paris then worked for two years in a big Parisian restaurant. The met at a mutual friend’s and realised pretty soon that they share a common passion:the art of welcoming.
Charly (left), Victor (right).
Brasserie Bellanger
The son of a cook, Charly grew up in a restaurant environment. After studying at the La Sorbone university and directing a photo printing start-up for three years, he decided to follow a dream and launched Brasserie Bellanger. After five years of engineering school and three years of consulting at La Defense, Victor realised that his motivation were to be in the kitchen. He quit everything to take training in cooking and pastry at Ferrandi Paris then worked for two years in a big Parisian restaurant. The pair met at a mutual friend’s and realised pretty soon that they share a common passion: The art of welcoming.
The kitchen at Brasserie Bellanger is inspired by Charly’s Aunt Bellanger. The recipes found in a notebook at his Grandmothers house revealed pieces of French culinary heritage and inspired the entire kitchen. The notebook had been transmitted from generation to generation, holding a story that contained over a century of recipes.
The secrets of real beef Bourguignon, the beautiful story of meunière sole, the timeless croque-monsieur were about to be brought to life in a modern way.
Together the ambitious pair travelled over 6000 kilometres to find the best of the best.
Collaborating closely with the head of the kitchen, Chef. Thibaut who was trained at the Violon d’Ingres by Christian Constant and as a sous-chef he worked at Richer alongside Charles Compagnon.
Everything must be homemade, on the spot and prepared every morning by Chef. Thibaut and his team.
Other important factors include – The chicken its from ‘Bresse’ by the Bosoni family, the butter is made in Plouay by the Kerguillet milkhouse, the beef is dried and strictly prepared in the restaurant and of course, the mustard is real mustard made in the ‘Perche’ by Clarence House.
There is a reason why the restaurant will not hold your table for more than five minutes after your reservation time, as aside from Brasserie Bellanger being one of the chicest spots in Paris, they take their kitchen very seriously and you do not keep Aunt Bellangers recipes waiting.
Reserve via: victoretcharly.com