Born and raised in the Aveyron region of France, Cyril Lignac has always enjoyed the pleasure of a large table full of friends and family.
Therefore it was only natural for Cyril to go to university to obtain his CAP for chocolate, ice cream, pastry and cooking.
His passion drove him to Paris. Cyril evolved alongside three- star chef Alain Passard at Arpège and pastry chef Pierre Hermé.
In 2005 Cyril obtained his first post as chef at La Suite and he began his television career with Oui Chef! He also launched his first restaurant,
Le Quinzième, which 7 years later was awarded a star in the Michelin Guide. In the meantime the Chef revealed his entrepreneurial skills.
In 2008 he took over Le Chardenoux, an institution of Paris and a traditional bistro. In 2011 Cyril inaugurated Aux Prés, an emblematic Parisian bistro
in place of Claude Sainlouis, before opening Le Bar des Prés in 2016 next door, with Asian influences.
He also began a sweet adventure with pastry chef Benoît Couvrand. Together in 2011, they created La Pâtisserie, a local shop where traditional
and contemporary creations take pride of place; and in 2016 La Chocolaterie, a lively place dedicated entirely to cocoa.
The duo is now overseeing 7 Parisian boutiques.
Cyril is always looking for opportunities to expand in the field of gourmet pleasures and to evolve his team.
His entrepreneurial rigor and charm have enabled him to be elected ‘France’s favourite chef’.
A graduate from the Ecole Hôtelière Sainte Anne in Saint Nazaire, Aude Rambour started out in the kitchens of the 3-star La Côte Saint Jacques restaurant in Joigny. She left Jean-Michel Lorrain’s team in 2004 to join Anne-Sophie Pic, who was also eagerly working for her 3rd “Macaron” rating. Five years spent with this heir to the Maison Pic further enhanced her taste for exacting standards in everyday cooking.
She spent a short spell with the celebrated Tour d’Argent before joining the Cyril Lignac Group.
Mathieu worked in the team of Anne-Sophie Pic. From commis chef in Valencia, to assistant chef at the Beau Rivage Palace in Lausanne, he will retain the rigor of starred tables and the discovery of associations of complex flavors. He then joins the team of the two-star restaurant Les Morainières and second the young and talented Michaël Arnoult. From then on, he focuses on a kitchen of products, close to nature. He finally joined Le Quinzième team in 2015. Excellent technician, he gives life to the ideas of the Chef.
A pastry chef winner of the coveted Meilleur Ouvrier de France medal in 2005, he also picked up the prestigious title of Pastry Chef world champion and Pastry Chef of the Year in 2008, awarded by Le Chef magazine.
When joining Anne-Sophoe Pic’s team, he got to know Aude Rambour. Although having opened a pastry shop in the town of Annecy, Pilippe Rigollot also works closely with Cyril Lignac and Aude Rambour in preparing the Desserts Menu at Le Quinzième.