Édouard Chouteau

Edouard Chouteau is a young promising chef who has learned from the best. Starting out in Bristol hotel’s Epicure Restaurant, he proved himself and his talents alongside the prestigious Chef Éric Fréchon. In this 3-star-Michelin institution, he got his Cooking Professional Certificate in two years, before becoming a commis chef for Chef Pierre Gagnaire. From the 1-star-Michelin Gaya Restaurant in Paris 7th, to the 2-star-Michelin Courchevel Restaurant, he ended up in rue Balzac in Paris 7th in the 3-star-Michelin institution and spent nearly four years in his kitchens. Then he became Sous Chef at Le Clarence, under the supervision of Christophe Pelé. He travelled a lot during his career, from Senegal to Brazil, from Mexico to Japan and from New York to London. He was then appointed Executive Chef of Pavillon de la Reine hotel’s ANNE restaurant by Mathieu Pacaud in July 2018.

Restaurant ANNE

The ANNE restaurant, situated in the most intimist Parisian 5-star-hotel Le Pavillon de la Reine, opened its doors in July 2018. Found in the heart of Le Marais, this discreet luxury hotel is part of the most magical places of the capital: with 56 bedrooms and suites entirely personalized, a shadowy garden located in a hidden courtyard, an elegant and cozy library lounge… To magnify the place, the hotel trusted the very talented and dynamic Chef Mathieu Pacaud to work on a high-end menu, which constantly evolves according to the seasons and the Chef’s liking, combining tradition and modernity. Delivered skillfully by the young Chef Edouard Chouteau, the dishes are incredibly stunning and succulent.