Born in a family of sucessful restaurateurs, Robert Petit 47 year-old, followed a both classical and atypical path: a hotel management diploma in Noce, he graduated with a MA in economy. He collaborated with Jacques Maximin at “Taillevent” and created in 1981, “Dame Tartine” , a chain restaurant “popular, democratic and craft” which helped people to reintegrate the society.

His passion for cooking, catering and innovation is mainly from his father, chef at the Hotel de France.

Trainee chef and then chef, Robert Petit’s dad has worked with Paul Bocuse and was awarded by the very famous Michelin guide.

The history of my father is rich with anecdotes and lessons.
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• Robert Petit

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