For Fanny, everything starts with flavor. Her cooking is precise, accessible, and committed, driven by constant high standards and meticulous attention to detail. Originally from Bordeaux, Fanny began her culinary journey early. She trained in Alain Ducasse’s establishments, from Saint-Tropez to the two-Michelin-starred Le Jules Verne, before helping with a restaurant opening in New York.
She continued her career at several prestigious institutions: the three-starred Le Meurice, the two-starred Le Taillevent, and the one-starred Benoît, where she developed the rigor and technical mastery that define her cooking today. After a stint in London, she returned to Paris to lead the kitchen at Allard, where she spent over three years. There, she championed a bistro approach true to the fundamentals: honest dishes rooted in tradition, yet always evolving. She then joined Éric Frechon at the three-starred Épicure, before taking on a key role at Camondo, a renowned establishment in the 8th arrondissement.
In this demanding environment, she refined her holistic vision of the profession: structuring a kitchen, mentoring her teams, and evolving a menu while maintaining a high level of excellence. Her signature style is built on rigorously selected seasonal produce, precise sauces, expert cooking techniques, and well-composed plates designed to get straight to the heart of the flavor. She pays particular attention to technical components.
Fanny Herpin joins FUGA today with a desire to continue this work of excellence and mentorship, dedicated to refined, seasonal cuisine. She is designing the menus for all the group’s locations: Francette, Riviera Fuga, Laïa, Fuga R, Fuga Space, as well as their event catering services.
"Fuga felt like a natural fit from our very first meeting! I feel confident and excited about what’s to come." Welcome, Fanny!
Her favorite recipe? Pâté en croûte, for the precision it demands and the balance it requires.
The best season for cooking? Spring, for the vibrancy of the produce, the freshness of the herbs, and that sense of renewal that inspires the kitchen.
Savory or sweet? Savory, of course!
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