Les Ombres Quai Branly
Surprising and tantalisingly delicious food.
A magical view in a radiant setting, with a terrace like a hanging garden.
La cuisine
An innovative approach to French haute cuisine, freely inspired by Mediterranean cooking and heightened with an uncompromising respect for ingredients.
Tastes are well-defined, and the preparations are subtle and always amazing.
Le chef
Alexandre Semperé
Once he completed his degree in Meaux in 2013, Alexandre began his career at Ladurée. After three years, he moved on to Le Violon d’Ingres with Christian Constant and discovered the world of Michelin-starred cooking. Although already a station chef, he did not hesitate to return to the position of junior chef to become part of the restaurant brigade at the Plaza Athénée, under the leadership of Romain Meder.
Two years later, he became sous-chef, and Alain Ducasse offered him the opportunity to continue his career at Les Ombres, where he became head chef in March 2022.
The cuisine team
Jonathan Bonneh – pastry chef
After five years honing his craft on the Côte d’Azur, within prestigious establishments such as La Chèvre d’Or, Cheval Blanc St-Tropez, and Hôtel Byblos Saint-Tropez, Jonathan joined Les Ombres – quai Branly in September 2024.
Rui Martins – executif chef
Rui Martins has spent a large part of his career at Maison Ducasse, notably at Spoon. Since 2019, he has overseen the restaurant Les Ombres and the Café Jacques.
Dining Area Manager
Romain Pernot
Originally from Jura, Romain joined Les Ombres in September 2024 after a rich and diverse career.
After training alongside Denis Courtiade at the Plaza Athénée, he ventured to New Zealand to combine work and discovery. Upon returning to Paris, he joined L’Écrin at the Hôtel de Crillon before taking the helm at the restaurant Contraste.
Armed with these enriching experiences, Romain now brings his expertise to Les Ombres, elevating the art of hospitality and service in this exceptional venue.
The service team
Valentin Gillet – deputy director
After his studies, he joined Molitor, then moved to the Plaza Athénée in Paris, where he refined his skills. A year in Australia allowed him to broaden his horizons before returning to Paris, where he enhanced his experience at renowned establishments such as the restaurants Contraste and Liquide, where he worked for five years. In September, Valentin joined the team at Les Ombres, bringing with him valuable expertise and a passion for excellence in service.
Ioana Plascoru– deputy director
With several experiences in various restaurants, she quickly rose through the ranks to become a restaurant Manager. In September 2024, Ioana joined the team at Les Ombres, bringing with her valuable experience and a strong sense of hospitality.
Allan Jumetz – sommelier chef
After his studies, Allan began his career at the restaurant Laurent as a Commis Sommelier, before joining the Peninsula Paris, where he progressed to Assistant Head Sommelier. He continued his journey as Head Sommelier and Restaurant Director at Bistrot Flaubert, then joined the restaurant Contraste as Head Sommelier. In September 2024, he became part of the team at Les Ombres, bringing with him his expertise and passion for wine, acquired alongside prominent figures in the industry.
Architecture
In the heart of the lush garden of the Musée du Quai Branly, perched on the roof terrace, the Les Ombres offers a unique panoramic view of Paris, in the shadow of its neighbour, the Eiffel Tower, which projects its metallic lace on the tablecloths during the day and sets the room alight at night. An exceptional ensemble signed by Jean Nouvel.
