Restaurant Le Fumoir

The restaurant i work, its a place thats always full of people. People are willing to wait one hour to get a table outside on the terrasse. Its been open for 20 years so everywhere i go i get answer like aahh you work there. They always say good food, good drinks. The drinks in the bar is very good, we have an excellent team of bartenders that mix extraordinary drinks leaded buy Eric Chartron the boss.The kitchenthe head chef is swedish man Henrik Anderson, that makes everything look easy but its NOT!! He is a good mentor and Very ,Very good at what he do. This restaurant makes everything from scratch. We make foie gras from the house, alsow smokes the salmon, everything is from the house.And that is very importent and u learn much moore. In the kitchen we are a staff of 15. And we are a mix with cultures. But i can tell you know its more swedish people than french in the kitchen . I think thats kind of funny..