Team

Thibault Vidalenc

Since 1999, Brigitte Bertrand, Thibault Vidalenc's mother, has entrusted her with the management of the hotels bought by her father Albert Bertrand (SA Bertrand distribution). The Queen Elisabeth Hotel will become the Hotel de Sers, the first five-star hotel in the Triangle d'or. The West-End Hotel will become the Triangle d'or Boutique Hotel. The Hotel Saint Germain rue du Bac will become 4 stars. The Gabriel and Angely hotels in the Haut Marais will also become 4 stars.

Development in catering will come with partners: with Charles Compagnon at Le Richer and Office restaurants in the 9th arrondissement of Paris. With Romain Costa in Kinugawa restaurants in Paris in the 1st and 8th arrondissements. At the same time, he will buy the Bar Rouge which will become the Chouettes to become today: Grand Duc "the king of the owls". For several years, he has also been a partner in a real estate company with assets on the left bank.

Pascal Billon

Pascal Billon has been immersed in the world of catering from a young age. After training in hospitality and management, he took his first steps in many great Parisian houses: the Hôtel de Crillon, George, Automobile Club de France. And the Hotel Villa St Elme, a Relais & Châteaux in the Bay of St Tropez, which he joined as General Manager in 1996.

In 2003, he left France for Russia and worked for the Starwood Hotels & Resorts Worldwide group, then became Chairman and CEO of Baltique Management Hospitalité. In 2011, he will leave Russia for the Maldives and will offer his services at Lily Beach Resort & Spa 5 * then at Maldives Outrigger Indian Ocean, Maldives 5

In 2020, Pascal Billon meets Thibault Vidalenc, with whom he shares the same vision of excellence. It was together that they founded the Grand Duc the same year.

Hervé Nepple

Born in Vienne in the Isère, Hervé Nepple obtained his professional baccalaureate at the age of 20 and was hired by the famous Jacques Pic in Valence. He works alongside chefs Pierre Gagnaire, Patrick Henriroux, Guy Savoy, Eric Briffard, Patrice Hardy and many others. After the opening of a few addresses in the Triangle d'or (Hôtel Pershing Hall, Toi), he was entrusted by twins Jacques and Laurent Pourcel with the kitchens of the restaurant on avenue Montaigne, La Maison Blanche.

This hiking enthusiast, who has known great cuisine, considers that a restaurant chef should not be the center of attention alone. For him, the kitchen and his team must feel the vibrations of the place and match the rhythm of the dining teams to move forward together in the same direction. He claims a readable, accessible cuisine, a promise of joy and sharing. He's a very discreet man with little exposure to light, who feels he is in full culinary maturity. Faithful to its quality standards, he pays tribute to its peers and intends to awaken the taste buds of gourmets. In perfect harmony with the place, the menu is traditional and the dishes are cheerful, elegant and contemporary.