After working as a chef in 1988 at the Hotel Crillon in Paris, Christian started working at the Ritz. This is where began his long journey into creative cuisine.
His Parisian success is relayed in places where his sign appears alternately in Geneva, Boston, French Antilles, Tokyo and his confectionery products are found within South America and the Orient.
Crazy about chocolate, he became an undisputed expert over the years. He regularly travels the world in search of the best wines. His work was crowned by the French Academy of Chocolate, where he became one of forty immortals. His conferences, publications and all his research also earned him the position of Officer of the National Order of Arts and Letters.
As a winemaker, Christian Constant composed a world of voluptuous sensations in multiple shades of flavor. Highlighting delicate floral aromas present in the rarest cocoas, he punctuates his compositions with Yemen jasmine, ylang ylang from the Comoros, frangipani, geranium rosa, vetiver and many other carefully metered fragrances to avoid modifying the primary floral bouquet.
But that does not stop his talents and love for festivities which can be found at parties he organized as a caterer. His expertise has been crowned by the long label “Golden Rooster Best Caterer France” awarded by the guide Gluttony.
Today he owns six restaurants, each with their own style, including Le Bistrot Constant and Le Bibent.
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