As a business school student, Nathan Helo discovered his interest for the culinary arts during an internship in London. This first experience quickly confirmed his passion for gastronomy. He chose to take a CAP and multiplied his experiences which led him to the Rostang Family. This encounter allowed him to evolve alongside the greatest chefs, from Dessirier to Jarrasse, then to join David Bizet in the kitchens of the George V.
In 2019, still supported by the Rostang family, Nathan Helo took over the direction of the kitchens of the restaurant "Dupin" in the 6th arrondissement of Paris. The chef develops a refined gastronomic menu, where vegetables play an important role. He emphasizes his desire to work with young French producers and craftsmen, all in an eco-responsible and sustainable approach.
Let yourself be tempted by Alexandre Zida's famous girolles and oyster mushrooms from Paris, with watercress cream, hazelnuts, purple oxalis, and Araucane Normandy chicken eggs.