Chef Cybèle Idelot, originally from San Francisco, has settled

Chef Cybèle Idelot, originally from San Francisco, has been based in Boulogne-Billancourt since 2013 where she opened her establishment under the name of La Table de Cybèle. Its Instant cuisine is made up of products from the Land and Sea coming directly from Artisan Producers who respect the environment. Its ECO RESPONSIBLE, LOCAVORE, ANTI WASTE and COURT CIRCUIT approach offer a menu that evolves over the days in order to offer mixtures of flavors that adapt to the discoveries made at the market and with producers, breeders, fishermen… She wishes to integrate A Party Chef in his team of 5 people in the kitchen who wishes to participate in a magnificent human adventure where different culinary techniques such as smoking, lacto-fermentation, salting, maturation are practiced daily. In addition, mastery of pastry making would be a PLUS. In addition, you will use some of the seasonal fruits/vegetables from La Cheffe’s 2000 m2 permaculture vegetable garden located in the Chevreuse Valley (Yvelines). The skills required are: – sensitivity to products, the environment, the short circuit, and anti-waste – Passionate, creative, organized Permanent position of 39 hours/week with break and continuous Monday to Friday. Consecutive rest on Saturday and Sunday. Annual closure of one week between Christmas and New Year’s Day and three weeks in August. Motivating salary depending on experience from 1800 euros to 2100 euros net/month.