Born in Colombes in the Paris region, Morgane wants to have her own restaurant when she grows up.
It was no surprise to anyone when we saw her preparing for a technological baccalaureate at the age of 15. Three years during which she covered all the subjects: cooking, service, accommodation, very little baking in the end. The young girl wants to know everything about managing a restaurant and immediately enrolls in a BTS in Hospitality and Catering. For her first position, she joined the Shangri-La, as a clerk in the tea-time and brasserie department, then, a few months later, at the two MICHELIN star restaurant, L'Abeille, where she quickly progressed as a demi-chef. portion. She stayed there for two years, before being recruited by the pair Shawn Joyeux and chef Toshitaka Omiya, co-directors of the Alliance restaurant, which is aiming for a second MICHELIN star. At the end of the ten-course tasting menu, the dessert must hold its place without being too much. A real challenge for Morgane Raimbaud who must find ideas for desserts “that stand out on their own, light, refreshing, very fruity”.