LE DÉCANTEUR
Our vision
Le Décanteur est né il y a 8 ans comme un bar à vins d’une idée de Luca.
Après avoir travaillé un petit moment avec Luca, Francesco veut miser sur la "restauration" en offrant de bons produits travaillés de manière simple et brillant.
Avec l’aide de Flavian, nous offrons un service soigné et proposons une bonne sélection de vins principalement italiens, mettant en valeur ce qui est notre passion le Champagne.
In the new course, the Decanteur offers aperitifs, lunches especially quality dinners without ever losing the values around conviviality, research and passion that motivate us every day.
Francesco Mauri
Chef
Francesco grew up between the mother’s kitchen and her uncle’s farm in northern Italy, in the province of Como. It is probably this childhood that very quickly gave him the taste for high quality ingredients and awakened in him a real passion for the world of gastronomy. He naturally embarked on a career as a chef and studied hospitality in Monza, in the Milanese region.
After graduating, Francesco worked in a wide variety of establishments, from traditional Osteria through family restaurants, to hotels, Relais & Châteaux and Michelin starred restaurants throughout the Italian peninsula. When he arrived at the Decanteur, he decided to embark on this new adventure in order to offer Mediterranean cuisine enriched by his many experiences, always looking at quality products and producers chosen with care and as local as possible.
Francesco Mauri
Chef
Francesco grew up between the mother’s kitchen and her uncle’s farm in northern Italy, in the province of Como. It is probably this childhood that very quickly gave him the taste for high quality ingredients and awakened in him a real passion for the world of gastronomy. He naturally embarked on a career as a chef and studied hospitality in Monza, in the Milanese region.
After graduating, Francesco worked in a wide variety of establishments, from traditional Osteria through family restaurants, to hotels, Relais & Châteaux and Michelin starred restaurants throughout the Italian peninsula. When he arrived at the Decanteur, he decided to embark on this new adventure in order to offer Mediterranean cuisine enriched by his many experiences, always looking at quality products and producers chosen with care and as local as possible.