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Discover all our Chefs
Relais & Châteaux Chef

Samuel le Torriellec

Chef - Relais & Châteaux

Samuel le Torriellec
L’ATELIER de Samuel le Torriellec
Member Relais & Châteaux from 2018
17C Intrarea Aurora
010213 Bucharest


Epoque Hotel

42 suites: 600-2500 RON s.n.i.


L’ATELIER de Samuel le Torriellec

Carte 24-190 RON s.n.i. 10%

For your information: 1 RON = 0.23 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

How did you become a Chef?

I was always attracted to cooking and to understanding the taste of dishes. I was fortunate enough to be born in Normandie, one of the most generous regions of France when it comes to gastronomic culture and the seafood, and, even as a child, I remember spending lots of time in the kitchen with my mother, or at the farmers ‘market. Cooking is my vocation.

How would you define your cuisine?

I run a cuisine d’auteur, where taste is center stage. My Normand roots and my formation in grand, Michelin-starred kitchens determined my foundation as a chef, but then my travels and the passion for embracing a variety of culinary cultures – such as the Asian cuisine, shaped my cooking style to be fresh and vibrant, inspired from the generosity of local ingredients.

What are your favorites products and criteria for choosing?

My cuisine is based on high quality ingredients and seasonality, focusing on regional specialties and gastronomic explorations of the terroir. I prefer local products and producers, almost 90% of our ingredients come from Romania. As for the unique, very rare or signature ingredients of the French cuisine, these we order directly from France.  

What is your signature?

I want to make fine dining accessible and convivial. My foremost priority is taste, the pure enjoyment of the palate. I love to create rich, finger-licking dishes that go beyond rigor and plating, straight to the heart of the guest.

What professions surround you and what would you like to pass on to them?

Discipline and consistency, these are the keys of performance in this profession. To have a thirst for knowledge and the skill to learn the cooking techniques is imperative, but always keeping the highest standards is what makes the difference in the long run.

Do you have a Chef’s tip for Sunday cooking?

Sundays are for family, for relaxation and, why not, for a little extravagance. I would go for a late four course-lunch, including a sumptuous dessert. The Floating Island is a grand classic loved by children of all ages.  






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