At almost 20 years old, Carl, chef de rang at the Château de Maubreuil, accompanies you for a remarkable experience at "La Table du Marquis", the gastronomic restaurant of the five star hotel. Let's meet a rigorous and spirited young man.

"After a general high school diploma at Nicolas Appert, I quickly realized that classes were not for me. I absolutely wanted to do an apprenticeship", he explains. Without really knowing if this field would appeal to him, Carl decided to go into the hotel and restaurant business. During his 2-year CAP at the CIFAM in Sainte Luce, he did his apprenticeship at the restaurant "La vacherie" where his attraction for this field was confirmed.

His first steps in the luxury hotel industry were as a chef de rang in the Michelin-starred restaurant of the Fonab Castle Hotel in Pitlochry, Scotland. This one year experience in a 5 star establishment allowed him to acquire serious skills and to improve in the language of Shakespeare, an essential asset to evolve.
Upon his return to Nantes, one of his relations introduced him to the Château de Maubreuil. Seduced by this exceptional place and by the opportunity that was offered to him, Carl joined, in September 2021, the team of the gastronomic restaurant La Table du Marquis as a chef de rang and breakfast supervisor.

Setting up the breakfast buffet, setting up the restaurant, welcoming and accompanying customers, taking orders and serving: the position of head waiter is a rich and varied job that requires great versatility. "Unlike a simple restaurant, catering in the hotel industry is more varied. At the Château de Maubreuil, for example, we offer breakfast, bistronomic lunch, gastronomic dinner and on Sundays, brunch and gourmet snacks. With so much to offer, there's never a dull moment."

"I love the contact with customers, giving them a good time and passing on my good humor. I take great pleasure in talking with the epicurean clientele that we find at the Château de Maubreuil. These customers are curious to discover new dishes or new wines that I can offer them without looking at the expense" he enthuses. 
Carl does not intend to stop there, and would like to evolve towards a position of maître d'hôtel and assume new responsibilities. Perhaps you will have the chance to meet him during an experience at the gastronomic restaurant, La Table du Marquis, just outside of Nantes.