Nathan Helo
Nathan Helo, a business school student, discovered his interest in the culinary arts during an internship in London. This first experience quickly turned into a confirmation of his passion for gastronomy. He chose to pursue a CAP diploma and gained experience in renowned establishments, leading him to the Famille Rostang. This encounter allowed him to evolve alongside some of the greatest chefs, from Dessirier to Jarrasse, before joining David Bizet in the kitchens of the George V.
In 2019, still supported by the Rostang family, Nathan Helo took the helm of the kitchens at the "Dupin" restaurant in the 6th arrondissement of Paris. There, the chef developed a refined gastronomic menu, where vegetables play a significant role. He emphasizes his commitment to working with young French producers and artisans, all within an eco-responsible and sustainable approach.
Let yourself be tempted by the famous girolles and oyster mushrooms from Paris by Alexandre Zida, with watercress cream, hazelnuts, purple oxalis, and Norman Araucane chicken egg.
