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Sylvestre Wahid

Historically, Sylvestre Wahid grew up with a passion for culture of beautiful products.

With Pakistani origins, it is at the age of 9 that he discovered France where he just moved with his family. Responsible for the mess, his father tooks him to work with him in the kitchen during the holidays. But it is Thierry Marx who is the first to perceive the qualities of the young man and offerd him to take him in training in the Cheval Blanc in Nimes.

He then worked with Alain Ducasse at the 59 Poincaré and at the Plaza Athénée.

Alain Ducasse sends him in New York for 4 years before making him work in his training center. He then tries all the techniques and all cooking styles: bistro, fine dining, vacuum cooking, slow cooking…

In 2005, he became the Head of the Oustau de Baumanière where he earned two Michelin stars. After a few years, his career is enhanced by a dual experience: Summer in Les Baux-de-Provence and winter in Courchevel at the luxurious restaurant Le Strato, where he again get a second star.

Today, while taking up the kitchens of Thoumieux, Sylvestre Wahid affix its name and signature to the restaurant. Backed by flawless products and an open and direct technique, its inspired cuisine is very tasty without being heavy, rich without being greasy and very attentive to the other.

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