A Culinary Journey: Oliviers Internship at Hôtel de Crillon, Paris

At the heart of the vibrant culinary world lies a profound passion for food, artistry, and excellence. It is a world where dreams come true and where aspiring talents embark on life-changing journeys.

Today, we are delighted to share an extraordinary journey undertaken by Olivier, as he takes a significant step towards realizing his hospitality dreams.

Olivier, studying at Hotel Ecolière Lausanne, has been given the incredible opportunity to undertake a six-month internship at the legendary Hôtel de Crillon in Paris. This blog post will take you through his experience, highlighting the remarkable mentorship provided by Francois-Xavier Beaussant, directeur du Restaurant L’Ecrin and Chef-Sommelier Xavier Thuizat.

HÔTEL DE CRILLON: A PARISIAN CULINARY ICON

Hôtel de Crillon, a Rosewood Hotel, is a name synonymous with opulence and excellence. Situated in the heart of Paris on the illustrious Place de la Concorde, it has been a symbol of luxury and sophistication for over a century. The hotel’s culinary excellence is upheld by a team of talented professionals, and at its helm is Chef-Sommelier Xavier Thuizat.

MEET FRANCOIS-XAVIER BEAUSSANT

MEET XAVIER THUIZAT: THE MAESTRO OF WINES

Xavier Thuizat, renowned as the Head Sommelier of Hôtel de Crillon, is a true maestro in the world of wines. With a career spanning several decades, his expertise is unmatched, and his commitment to nurturing young talents is commendable. Olivier is fortunate to learn from one of the finest in the industry.

THE INTERNSHIP EXPERIENCE

During his internship at Hôtel de Crillon, Olivier has had the privilege of working under the guidance of Chef-Sommelier Xavier Thuizat. The experience has been nothing short of transformative. Here are some key highlights of his journey:

Wine Education: Under the tutelage of Xavier Thuizat, our son has delved deep into the world of wines. He has learned about wine regions, varietals, tasting techniques, and the art of wine pairing. Xavier’s passion for wines is contagious, and it has ignited a similar enthusiasm in our son.

Culinary Excellence: The Hôtel de Crillon’s kitchen is a hub of creativity and innovation. Olivier has had the opportunity to work alongside some of the finest chefs in the world, gaining hands-on experience in crafting exquisite dishes that are a testament to the hotel’s culinary legacy.

Professional Growth: The internship has not only enhanced our son’s culinary skills but has also contributed to his personal and professional growth. He has learned the importance of attention to detail, teamwork, and the relentless pursuit of excellence.

As parents, we are immensely proud of our son’s achievements and the remarkable opportunity he has been granted at Hôtel de Crillon in Paris. We are deeply grateful to Chef-Sommelier Xavier Thuizat and the entire team at the hotel for their mentorship and support.

This journey serves as a reminder that in the world of hospitality and culinary arts, dreams can indeed become a reality. It is a testament to the power of passion, dedication, and unwavering commitment to excellence.

We eagerly anticipate the continued growth and success of our son’s culinary career, and we are confident that the invaluable experience gained at Hôtel de Crillon will be a stepping stone to a bright and promising future in the world of fine dining.