April 2023, Baptiste Villanneau becomes chef of the San Sablon. For a year, he had already worked for us as a second in the kitchen. Originally from Niort, he grew up with parents who were passionate about cooking. If he then studied hospitality in La Rochelle, his steps quickly led him to professional experiences outside the borders of his country, in Ireland and Switzerland. His return to France will be in the south, in Cannes then in Nice, where he will develop his taste for a marked culinary style, inspired by a strong gastronomic tradition.
A background in pastry and a few renowned gastronomic addresses later, his already heavy CV and an obvious desire to travel brought him to the gates of San Sablon, a sign on a human scale that suits him perfectly. A small team therefore, but which he wishes to be united and where his team spirit and mutual aid can fully flourish. He comes here to offer his own cuisine, which he incorporates for the occasion into the bowls dear to Sang Hoon Degeimbre. Marked with an undeniable southern imprint, his frank style does not hesitate to draw inspiration from other cultures and discoveries unearthed during the stopovers of his professional life. Identity that he will not fail to continue to develop within the walls of the San.
In the dining room, it is Sachin Malhotra who sets the tempo and organizes the dance of dishes and food-wine pairings. With Bérénice Clamaron, who has been supporting him for more than 2 years, they do not hesitate to skip the pass and get their hands dirty to support Baptiste and his team. In April 2023, Sachin celebrated his 4th birthday with our establishment and it is clear that his long career has enabled him to face all situations. He knows his clients and welcomes everyone with the same enthusiasm and disarming humour.
The team invites you to sit down to eat forgetting the time, to grab the spoon and dive into the bowl which is only the first step of the journey to which you are invited!
THE TEAM
SAN SABLON
