Martin Sunder (left) 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. Graduating in 2021, he crossed paths with the garden farmer Eric Roy, who spoke to him about William Ledeuil, with whom he regularly collaborated. Martin contacted the chef and joined the team at Ze Kitchen Galerie in September 2021 as a station chef. It’s here that he met Jules Madueno (right).

Jules, son of a restaurateur, was immersed in the culinary world from a young age. After completing junior high school, he naturally gravitated towards a professional culinary program. He completed his internship at KGB in 2017 where he met William Ledeuil. The Chef spoke to him about Ferrandi. Consequently, in 2018, Jules enrolled in the BTS hospitality and restaurant management program, and began working at Ze Kitchen Galerie in 2020. William Ledeuil’s culinary style particularly resonated with Jules’ love for travel and his Asian heritage. By the time Martin arrived in 2021, Jules was already a station chef.

They get along very well. Highly complementary, inspired by the taste for high quality products and boundless creativity, they learned, experimented, and grew together over the past two years. Trust, energy, sharing, and communication are essential in their collaboration. Every decision is made jointly.

William Ledeuil noticed in them a natural flair, intuition, and potential, officially endorsing the duo in spring 2023.

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.

Jérémy Bruyelle has been involved in the restaurant industry since childhood. He used to wander around the kitchens of his godfather’s and father’s restaurants from a young age, between Paris and the Arcachon Basin.
After completing his high school diploma and gaining initial experience in a wine bar, which confirmed his desire to work in the field, he spent several months in the KGB brigade.
In order to explore all aspects of the profession as a true self-taught individual, he returned to Arcachon and became co-manager of a bar.
Building on this experience, he returned to Paris in 2017, where he trained for a year at Mavrommatis.
In September 2018, he joined the team of Ze Kitchen Galerie.
And in February 2023, at the age of 30, he became the new manager at Kitchen Ter(re).
Attentive, sensitive, and generous, he shares his passion for service and enthusiastically brings his team together on a daily basis.

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.

Established 10 years ago in Les Sorinières, just south of Nantes, Olivier Durand has made organic, treatment-free market gardening his field of expertise, earning recognition for his work. For the past 5 years he has expanded his exploration to urban agriculture, designing the kitchen garden for the alternative Cantine du Voyage in Nantes and then for the restaurant L’Atlantide 1874 (1*).

The son of a Michelin-starred chef, and a mother who is passionate about all things vegetal, this outstanding technical expert simply loves working the land to harvest its tasty treasures. Choosing specific varieties, bringing age-old garden farming techniques from the Nantes area back to the forefront, cultivating in ways that respect the environment and the produce, are all notions that guide his specific know-how. Yet, he has also integrated into his world a few exotic species discovered during his trips around the globe.

The collaboration between Olivier and William has taken on the shape of creels filled with vegetables delivered each week through Terroirs d’Avenir. Each of these baskets is brimming with visually-pleasing and tasty discoveries for the Chefs who plate marvels at Ze Kitchen Galerie and the KGB.

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.