Discover our talents
Originally from eastern France, Laurent Colin supervises since June 2014 the activities of L'Intempo and Muse. His first steps in renowned star-houses (Le Cod Hardy 1 *, the Hostellerie du Château 2 * La Chèvre d'Or 1 *), gave him the opportunity to become Executive Chef internationally (Lebanon, Saudi Arabia, Malaysia)
Chef sommelier of the Le Meridien Beach Plaza hotel since 2004, Dominique Milardi manages daily a 250 wines cellar. Passionate for more than 25 years, he fell in love with the sommelier in London in The Oak Room kitchen. In 2013, he was the Principality candidate for the Best Sommelier World Championships in Tokyo.
Pastry Chef at the Méridien Beach Plaza since 2006, Julien Beaulieu was trained by Luc Debove, “Meilleur Ouvrier de France”. Specialized in confectionery and ice cream, he has received numerous first prizes for his sugar and chocolate pieces. In 2014, he made an incredible chocolate dress with his team for the Salon du Chocolat.