Michelin Star Restaurants in Oise
Dedicated "Meilleur Ouvrier de France" in 2004, the young head chef of Dolce Chantilly, Alain Montigny, age 39, continues his rise to the height of the world cooking: he obtains, for Dolce Chantilly, the Carmontelle restaurant, its first star in the guide MICHELIN® 2008.
Once his CAP obtained (vocational training qualification), Alain Montigny quickly attracts attention and joins prestigious establishments, such as the hotel Crillon in Paris where, during three and a half years, he acquires his techniques beside Christian Constant and beside Eric Frechon.
In 1996, he is second of the Culinary trophy of the French veal. In 1997, he joines the kitchens of the three restaurants at Dolce Chantilly. One year later, comes the first distinction of a long list: the first prize of the International Trophy "Toque d'or". Since 2000, in charge of the three's Dolce Chantilly's restaurants, Alain Montigny, assisted with a team of 40 persons, serves every day more than 600 people for the whole hotel. In 2004, he obtains the desired title of "Meilleur Ouvrier de France".
In 2000, when he arrives as the head chef of Dolce Chantilly's kitchen, Alain Montigny changes the entire organization: a new team, new menus, new products and new techniques. He applies the rules learnt from his masters: requirement, rigour, discipline, confidence, creativity.
Variety but always the same rigour of fresh products: natural candied goose foie gras, veal of Corrèze, products of the sea (never breeding products). If other head chefs always try to amaze with new cuisine, Alain Montigny's style is definitively to always provide gustative pleasure, constantly obtained thanks to a perfect control of the cooking.
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