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A curious and passionate multi-talent, Mehdi is a beacon of gastronomy. Drawing his inspiration from shapes, colors and trends, he is a creative culinary artist by nature. Far from resting on his laurels, Mehdi is a visionary chef, always in search of meaning, creativity and explosive ideas.
For Mehdi Favri, questioning and open-mindedness are fundamental values. These are values that he imposes on himself every day to challenge the world of gastronomy, and even to disrupt it. Because Mehdi hates the “fixed”, the “archaic”. Unsatisfied because he is a perfectionist, he looks for the visual idea, the perfect combination, the surprising experience, the climax that will turn the table upside down. Always looking to the future, his sense of aesthetics is matched only by his appetite for delighting his clients.
His CV is impressive: participation in the opening of the restaurant Le Chardenoux des Prés with Cyril Lignac, work at Fauchon, then part of the Hyatt group (Hyatt Madeleine and Park Hyatt Vendôme)… Mehdi also worked at Le Laboratoire, a company created by Harvard professor David Edwards, for the development of Wikipearl. More recently, he decided to launch “Création à la Racine” with François Veltin, his own events-based service of visual and culinary performances, hyper-scenographic, with generous storytelling; an adventure with which he has already won the Les Inrocks Labs competition. In early spring 2023, he will open Maslow, his future restaurant, where he will propose a relaxed and gourmet menu, without meat or fish.