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THE RESTAURANT

THE CELLAR

DELICATESSEN

OUR PASSION

LOCATION

Bertrand Bluy

Born on 1972.09.07 in Toulouse, the city of rugby as well as the heart of the southwest french gastronomie. Bertrand Bluy grew up in the town of Villeneuve-sur-Lot and discovered there his passions for the future : rugby and gastronomie : Agenais de cœur he will be a cook, first pâtissier, as well as a rugby amateur player and a professionnal supporter !
When he was 14, Bertrand Bluy started to study at the Biarritz hotel school to develop his talent with passion and then found his first job as Pastry Cook at the Hotel du Palais. He then moved to Paris. At Fauchon's he worked under Maitre Patissier Pierre Hermé, and really discovered the city of lights and Paris then became his favourite city... He succeeded then in many of most awarded brigades but decided to stay in Roanne for a while and join the Troisgros brigade. Three years later Bertrand Bluy went to Carcassonne to work under Chef Michel Del Burgo. He will even follow him as Pasty Cook at Le Bristol.
Dix années se sont écoulées depuis son apprentissage. Aux bonnes tables de Paris, Bertand Bluy rencontre de nombreux chefs bistrotiers et and his friend Yves Camdeborde from La Régalade. How time flies ! Bertrand Bluy had an obsession : to open his own restaurant. After he left Taillevent, Bertrand Bluy opened Les Papilles in 2003 with the following leitmotiv : highest quality food being simply prepared and very good wines... That's all. We come to Les Papilles to eat in an informal and convivial environnement... and Thierry Cléda will not refute this as it would not be conform to the rugby code, on my word as a second-row player !

Ulric Claude alias Tom

Tom was born in Fort de France in the French Caribbic islands on the 80/10/17. He discovered his cookery skills with his cousin. Althought he is built like a rugby Prop, he is interested in sport cars and shares his passion with friends of the Japan Cars Club. It also allow him to give some mecanical trips and good restaurants adresses to his friends. However his first experience was pretty bad. As a cook he was 11 when his first cake was served to the dog, what was introduced to the combination of cream, banana and goyave slices. And as a pilot he first crashed a car at the age of 8 ! But today his skills are well knowned.
He started his apprenticeship on the island Martinique as he was 16 by joining the hotel school LP Le Marin. Tom went further in building his experience and gained more confidence in his abilities - please do not laugh - in England doing a course at the Bournemouth an Poole College. He was the ready to join the Fascination cruise ship as Commis de cuisine. At the restaurant La Toque Blanche managed by Bruno Estival in the town of Tulle in France, he became Chef de partie before moving to Paris. He was 24 as he started Taillevent where he first met Pastry Cook Bertrand Bluy. He was then sous-chef at L'Ami Jean. In 2006 he wa appointed head Chef at Les Papilles and he still very pleased to delights your palate as well as Albert Prince of Monaco's one !

Audrey

She will always be pleased to adress any questions concerning the meals and is available to advise or offer help to make your visit here a truly memorable one. Please do not hesitate, guidance is always at hand !

Sarko

Sako is our second de cuisine ! Since the beginning of our story, he developps his culinary skills in selecting, preparing and cooking ingredients for the head chef...