Brasserie du Louvre

Chef Denis Bellon began his professional career with a CAP and BEP (vocational training certificate) in cooking at the Lycée Hôtelier in Tain-l'Hermitage. He then went on to obtain a professional baccalaureate in catering before becoming a commis de cuisine at the Drouant restaurant in Paris in 1996.  While moving up the ladder as a chef he gained remarkable experience.He went from sous-chef to executive chef, passing by Chef de partie in many Houses, through several destinations, such as Paris, Corsica, Deauville, or even Beirut in Lebanon. Chef Bellon has conquered the hearts of great restaurants such as Ladurée, the Belvedere in Porto Vecchio, the Cap Vernet, the Relais de Sèvre or Ciro's Casino Barrière in Deauville, but also hotels such as the Vendôme Intercontinental Hotel, the Millennium Hotel Paris Opera or the Pullman Paris Tour Eiffel.

In 2010, a new challenge was offered to the Chef. He took the reins of the Hotel du Louvre in Paris and took charge of the Brasserie du Louvre. He took the reins of the hotel du Louvre in Paris as he led the brasserie du Louvre.The Chef has been working in the kitchens of the Louvre for more than 10 years, and enjoys training his teams on a daily basis.