Meet the Team

We love what we do

Our objective, to satisfy you.

Hugues Mbenda

Chef

He is only 29 years old, is native of Congo, was raised in France where he worked in a collection of beautiful houses

Chiberta

Taillevent

Apicus

Burgundy

The Sources of Caudalie

The violin of Ingres

before taking, at short notice, the succession of Christophe Moisand, who was here fifteen years the star and of which he was for a time the second.

His mission?

 Rejuvenate the spirit of Celadon, which has kept its air policed ​​salon, its service at the small point, under the leadership of the experienced Alain Franchesquin, his ideas of mischievous menus at lunch, his beautiful wines by the glass.

Hugues Mbenda?

His dishes go forward, play the classic recreation, over the season, upsets the tradition without tradition and recreates with a bit of modern food known. Examples?

 Sucrine and granny smith, onion soup (very) contemporary, not at all in the quasi-molecular spirit of Christian Le Squer au Cinq, but with all the taste of a au gratin, without the liquid aspect, but also lean, roasted in a breadcrust (picking up an idea from Eric Frechon at Bristol for whiting, with caramelized Jerusalem artichoke cream, emulsified bisque.

A piece of bravery?

 The very pretty veal stew way stew with its light sauce, its truffled spinach risotto.

We drink here the white of the Luberon Grand Marrenon, full of vivacity and freshness in 2016, and the grave Château Beauregard Ducasse 2014, seductive nose, long in the mouth, right as the civil code. Before finishing on the sweets of the always creative Bryan Esposito.

 

Gilles Pudlowski

Eric Mbenda

Dining-room supervisor

Mbenda Eric born in Kinshasa from a mother who owns a popular neighborhood canteen.

After 10 years in the field of construction between Switzerland and Paris, he moved to Marseille.

Passionate about art, food, he decided to make a conversion in the food business at the hotel school Bonnevaine where he acquired solid techniques in the hotel service.

His experience at the Epicerie ideal with Julia Sammut rue d’Aubagne reinforces him in his future projects.

In 2019 with his brother and partner Hugues Mbenda, he decided to create the Orphéon restaurant.

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We are looking for new talents

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