Our young, ambitious Executive Chef transferred from the Seine to the Rhine in October 2008. He says he loves good food and cooking and the philosophy of Alain Ducasse fascinates him. Over the past three years, he has been able to learn a lot from his master, all of which he now wants to implement at LIDO. “I love my job – the kitchen, the beautiful utensils, the smell of fresh oysters and fresh crisp vegetables. I even love it when I have to cry when cutting onions. The only thing I regret is that since I finished my apprenticeship no one has invited me for dinner!” It’s no surprise that nobody trusts themselves? Florian’s last port of call: the world famous Jules Verne high up on the Eiffel Tower and the Relais du Parc in Paris.