Martin Sunder grew up in Tours, pursued a general education track, and earned his science high school diploma in 2018. He hesitated between pursuing a career in medicine or in the culinary arts. Ultimately, he chose to join Ferrandi for a 3-year Bachelor’s program. He graduated in 2021. 

Eric Roy (a garden farmer) advised him to contact William Ledeuil. Martin joined the team at Ze Kitchen Galerie in September 2021 as a station chef. Inspired by the taste for high quality products,  creative, instinctive and rigorous, he learns, experiments and evolves until William Ledeuil detects the potential in him, and officially endorses him in spring 2023.

Anne-Solenn Nicot grew up in the Paris region. From an early age, she developed a real passion for desserts by cooking with her grandmother. 

At the age of 14, after completing her first kitchen internship with Chef Olivier Bellin at a 2-star restaurant, she decided to pursue pastry. Her vocation was born. 

She enrolled in a professional culinary high school, earned a CAP in boutique pastry, and then specialized in restaurant desserts. 

In 2019, she joined Chef Alan Geaam’s brigade as a kitchen assistant, and four years later, she became the head pastry chef of his 1-star restaurant. 

Her natural curiosity and love of challenges drive her to explore the unknown. Intrigued by the world and cuisine of William Ledeuil, she joined the Ze Kitchen Galerie brigade as head pastry chef in July 2023. 

Since then, with rigor and passion, she has been observing, learning, incorporating Asian ingredients, and fully expressing herself in her desserts, enjoying the creative freedom granted by the chef. “I have ‘grown,'” she says.

Ruben Valensi developed a passion for the restaurant industry at an early age, particularly for the social connection and conviviality it fosters. At the age of 17, he began working in restaurants while simultaneously pursuing his high school diploma as an independent candidate. He went on to complete a CAP (Certificate of Professional Aptitude) at Ferrandi, followed by a year of apprenticeship at Aux Lyonnais, under the guidance of Alain Ducasse. He then obtained a BTS (Advanced Technician’s Certificate) in commercial management.
For a year, he worked evenings at Ze Kitchen Galerie, where he discovered another facet of gastronomy and management, solidifying his career choice. He then embarked on a journey to Montreal, where he further honed his restaurant experience by occupying various positions as a sommelier and manager. He returned to Paris in 2020 and established a consulting company catering to the restaurant industry.
In September 2022, at the age of 33, he seized the opportunity to return to Ze Kitchen Galerie as its new director. Renowned for his benevolence, attentiveness, and pedagogical approach, he passionately carries out his work, driven daily by a spirit of teamwork and sharing.

Tom Rial has known the Perche region since childhood, as his parents own a residence there.

After several years in the field of communications, his desire to work outdoors, coupled with a need for purpose and commitment, naturally led him to pursue a project in organic market gardening.

He became familiar with the methodologies developed by Jean-Martin Fortier, particularly his approach to bio-intensive micro-farming. In 2018, Tom and his father entered into a partnership with the Canadian specialist to found Une Ferme du Perche.

The farm spans just one hectare, with a planting density three times higher than that of traditional farms.

Every aspect of the operation is geared toward efficiency: no tractors, standardized plot sizes, an intentional focus away from storage crops.…

Today, Une Ferme du Perche offers a diverse range of 50 different vegetables and 150 varieties, including baby fennel, colorful carrots, aromatic herbs, radishes, leafy greens…

The produce is available locally at markets and featured on the tables of prestigious restaurants—such as La Halle aux grains, led by the three-Michelin-starred chef Michel Bras. It was through the restaurant’s sous-chef, Florian Corda-Piconet —formerly of Ze Kitchen Galerie and Kitchen Ter(re)— that Tom Rial met William Ledeuil.

The chef visited the farm soon thereafter. The collaboration was a natural fit: product excellence, respect for agricultural craftsmanship, biodiversity, and environmental stewardship.

Tom Rial remains humble about his profession and its challenges —always passionate and committed, yet eager to push boundaries.

It’s no less than a wholehearted belief: “Bread elevates men.” From grains to nourishment, this former engineer who became a farmer and baker in Cucugnan (in the French southern area called Aude) has a true passion for bread. His flours made with old, certified organically grown grain ground using old-fashioned millstones instill a different kind of life into his products (bread, pastas, cakes, biscuits, etc.) which, like the man himself, are genuine. Founded in 2006 with his wife Valérie, Les Maîtres de mon Moulin works towards promoting sustainable agriculture, biodiversity and a profound respect for all living things. The meeting of the minds between Roland Feuillas and William Ledeuil is the foundation upon which rests Kitchen Ter(re), the Chef’s third address… Together, they created 6 different types of pasta using old varieties of wheat that are emblematic of the restaurant.

Miniature species, forgotten plant varieties, cereals, aromatic herbs, wild plants… Les Légumes de Blot is a garden farm brimming with treasures – organic treasures – that food lovers and chefs are all crazy about, among which particularly rare produce can be found, such as asparagus lettuce, pencil leeks or Japanese basil, also called shiso. Annie Bertin has been looking after the seeds since 1992 and has long been one of the figures contributing to William Ledeuil’s vegetable and culinary creativity.

 

Friends since childhood and demanding consumers to boot, Alexandre Drouard and Samuel Nahon founded Terroirs d’Avenir in 2008. Keen on promoting short distribution channels and impeccable quality, they have worked directly with 250 handpicked garden farmers, breeders and fishermen to offer to Parisian tables a product selection that is fresh off small farms or traditional fishing boats. An authenticity, diversity and strong values that were bound to conquer Chef William Ledeuil’s heart.

 

Nicolas Jardin, whose very name means garden in French, started gardening at the age of ten trying things out on a “little” 2,000-m² patch. Later, he studied accounting, worked on a farm, in a restaurant, for a bank and then one day happened to break his foot. This was, however, an opportunity for him to think things through… A walk down memory lane during which his younger self made a compelling suggestion: cultivating vegetables would be nice. Ok, then, his present-day self agreed, but on one condition: organic vegetables or nothing – favoring quality and biodiversity. With the support of a cooperative, he started in 2018 in Neuvillalais on 7,500 m² of family land, while receiving further training, in particular in three-Michelin-starred Chef Alain Passard’s gardens. The reputation of his vegetables quickly spread beyond the borders of his Sarthe region, and they are henceforth found in numerous William Ledeuil creations.

 

At first, Louis Laurent Grandadam was a journalist. He recounted his travels with words, and then through images. Today, he is a photographer. He shines a light – natural light, always – on things we can eat, or drink, as well as the people – produce growers, winegrower, chefs, etc. – who make this possible.
His first encounter with William Ledeuil took place in 2012 while working on a story about market gardener Yamashita. They share the same vision of an authentic and visually-pleasing cuisine, the same approach to an instinct-driven, masterly practice of their respective passion… In other words, the two men spoke the same language and soon talked about working together. William Ledeuil’s universe, with its sharp colors and specifictextures, feed the photographer’s vision, while Louis Laurent Grandadam’s eye, sense of composition and organic light inspire the chef. Their chemistry is unquestionably perfect and well-illustrated in Bouillons (2015), as well as in Pâtes autrement (2016).
A third book is currently cooking, along with many other desirable delights.

A renowned composer and drummer, Daniel Humair has, during his music career, rubbed elbows with quite a few high-class jazz players. Regularly exhibited and known for his numerous posters, Daniel Humair also expresses himself with his paintbrushes, in an inimitable style that he describes as “narrative abstraction”. Sensitive to the world of gastronomy as well as that of design, he imagined the interior decor of Ze Kitchen Galerie, KGB and Kitchen Ter(re) for his close friend and admirer William Ledeuil.

 

Perrine and Etienne Schaller, two young agronomy engineers driven by one passion, took over Les Agrumes Bachès in 2017. At the heart of a 2-hectare domain that really is a treasure trove filled with nearly a thousand varieties, their small team continues to imagine delightful hybridizations. Tartness, freshness, bitterness, texture, you name it – everyone is sure to leave having found what they were looking for upon their arrival. A constantly renewed diversity that has pleased many a guest savoring one of the dishes devised by Chef William Ledeuil.

 

A renowned artist of the new ‘French abstraction’ movement, Tony Soulié lives and works in Paris. Shown since 1977, his work constantly explores the correspondences between space and time. Deserts, volcanoes, coastal views, megalopolises… he travels the world over to discover new borders and remote boundaries that he sometimes reinterprets in ephemeral installations. Combining life and art, painting and photography, Tony Soulié’s mixed media canvases proudly adorn the walls of Ze Kitchen Galerie and KGB.

 

Planting, grafting, crossbreeding, and creating new citrus species for nearly 40 years, Michel and Bénédicte Bachès have made a profession out of their passion. Ardent champions of plant diversity, they have established, deep in the confines of the Pyrénées-Orientales region in the south-west of France, a collection unlike any other in the world, bewitching chefs and perfumers alike. It is through them that William Ledeuil, whose attraction for the Hesperides is known to all, made his first citrusy discoveries; the House has since presented an infinite diversity of varieties, which have never failed to inspire new recipes.

His childhood in sub-Saharan Africa and numerous escapades have instilled in Jacques Bosser’s work a signature style that is multifaceted, culturally strong and decidedly unique. Through painting-photographs or archaic pictorial rituals, he relentlessly orchestrates a dialog between history and art history, figurative and abstract expression. Women are his temporal muses, fabrics his subject and patterns his language. His impeccable, creative and spiritedly colorful rigor mirrors the very mindset of Ze Kitchen Galerie.