Cuisine Attitude is set in an original location at the very centre of Paris in the 3rd district. Studio KO, which already designed Le Quinzième restaurant, was called in to work on a surface area of 2,800 sq. ft and turn it into an open space with a distinctly contemporary style.
The uniquely elegant and friendly setting of Cuisine Attitude is the stage for a kitchen workshop topped by a sublime glass dome. Dramatically elevated by a rostrum built from rare woods recovered from old wagons, this kitchen, designed especially by Bulthaup, is the focal point of a busy area where everyone has the space to move freely. A very functional work surface, reserved for 10 people, provides maximum comfort for both apprentices and the chef.
Cuisine Attitude boasts a warm and sophisticated design that gives pride of place to art. The hallway is decorated with an evolutionary work of art, a pastel on a black wall some 33 feet long. The work is the result of a chance encounter between French artist Philippe Baudelocque and Cyril Lignac, who one day around a street corner was impressed by the graphic and very urban style of his work. It blends perfectly with the furniture styled by the modern designer Vitra.
Full of contrasts and distinctly modern in style, the workshop is home to the most precious of materials: mosaics from the Italian House of Bisazza and tableware designed by Bernardaud, Christofle, Laforge de Laguiole and Kai. Last but not least, a wine area houses two see-through cellars lit up by natural daylight streaming through the glass dome.
The wining and dining world of Cuisine Attitude comes complete with a shop. This is where the Chef proposes a selection of functional and top-quality products, and his cook-books.
“Taste can be educated and fashioned”
Cuisine Attitude is the very essence of this philosophy advocated by Master Chef Cyril Lignac. It expresses his values of transmission, his attachment to a gourmet heritage and his contemporary vision of French cuisine.
Dedicated to the public at large, the workshop originated from a genuine desire to create pleasure and is the embodiment of sharing and the love of good food. A place for living and liking, designed to be accessible to all. Alongside the chef and his team, beginners and more knowledgeable enthusiasts will learn the techniques and secrets of delectable mouth-watering food prepared using exceptional products.
As classes are restricted to no more than 10 people, very special care is given to the less knowledgeable learners. The more advanced students of cooking will discover all the secrets and tricks of the trade.
Little chefs – real youngsters – can come discover the art of food and have fun at the same time with classes designed for their age-group.
Team work is a key value in the world of gastronomy. A master chef has to be working with people he can trust and who share his vision of fine food. For Cuisine Attitude, he assigns the classes to his closest protégés, AudeRambour and Céline de Sousa. Together, they prepare the menus they teach and adapt their teaching approach to match the complexity of dishes.
Aude Rambour
A graduate from the Hotel and Catering School of Saint Anne in Saint Nazaire in 2001, AudeRambour firstly worked at the Côte Saint-Jacques in Joigny alongside Master Chef Jean-Michel Lorain. In 2004, Master Chef Anne-Sophie Pic asked her onto her team with the clear objective of securing a 3rd star in the Michelin Guide. After 5 years spent together learning the art of consistency and demanding quality standards, she joined the team at the Tour d’Argent. A little later, she joined the Cyril Lignac team as Executive Chef.
Céline de Sousa
Céline de Sousa learnt her craft with Anne-Sophie Pic in Valence up until 2009. Keen to move to the French capital, she joined “Le Cinq” restaurant alongside master chef Eric Briffard almost as soon as she arrived in Paris, staying with him until 2010. She then worked alongside Cyril Lignac at the Chardenoux then at the Quinzième before being given the keys to the new cooking school.
Elsa Marie
After learning her craft at the Grand Véfour and Sensing, then next to Bertrand Grébaut at Septime, she decided to join the Chef Cyril Lignac for a new challenge. With her bubbly and relaxed personality, Elsa transmits the best techniques and the love of terroir products to our workshop participants.
Throughout the year, Cuisine Attitude will play host to a number of guest speakers and visitors: master chef friends, pastry chefs and wine waiters, all sharing in their own way the same love and passion for fine food.
