Stéphane Duchiron, graduated from l’École supérieure de cuisine française Grégoire Ferrandi, has worked in top level Michelin star restaurants. First as a commis for Guy Savoy during a few months of 1996, and then the following year, with Jacques Lameloise, in Burgundy. And finally, in 2004, at Passiflore, where he became sous-chef to Roland Durant, a “Un des Meilleurs Ouvriers de France” who exerted a strong influence on him. In June 2006, he opened his own restaurant, Les Fougères. One fine day in 2010, an unexpected guest arrived : it was Alain Ducasse to whom he served a lobster salad with Jerusalem artichoke and a hare à la Royale. Les Fougères had been noticed by many critics. In September 2016, Alain Ducasse offered Stéphane to lead the « ore – Ducasse au château de Versailles » kitchens. In June 2021, Stéphane Duchiron joined the immaculately restored Airelles Château de Versailles hotel as Chef de cuisine at the restaurant « Alain Ducasse au château de Versailles – Le Grand Contrôle ». For guests he created with his team gourmet breakfast, lunch menu, daily afternoon tea and in the evening dinners inspired by royal feasts and reinterpreted like it was in the time of Louis XIV.