About Our Staff

Hermann Leroy

Born in 1975 in the Champagne region, Hermann Leroy had an interest in cooking and eating food from a young age, and attended culinary school in Chaumont. He then studied cooking throughout France, mastering his skills.
He eventually opened his own restaurant in southern France, along the Mediterranean coast, which he fell in love with. During that time, he met his wife, and came to Japan with the desire to bring the deliciousness of authentic French cuisine to Japan.

Key Experiences
Auberge du Cheval Blanc, Champagne - Basic dishes
L'Orée de Champagne, Champagne - Potato dishes, Pig's trotter dishes
At age 16, he worked at L'Orée de Champagne at the World Championships for Pig's Trotter Dishes, winning a medal
Restaurant Bellevue, Brittany - Seafood and foie gras dishes
Restaurant L'Equipe, Savoie - Meat and cheese dishes
Café Panis, Paris - Manager and hostess
Restaurant Presse Assiette, Southern France - His own restaurant
Le Gaulois, Nagoya (relocated to Yamaguchi City)

Tomoko Leroy

Born in Yamaguchi Prefecture in 1979. Raised in Nagoya.

After traveling to France, she dreamed of living there someday, so she took advantage of the then-current working holiday program to France and spent time in the south of France. It was there that she met her husband, Herman, and developed an interest in French cuisine and sweets, beginning to study them.
She is in charge of customer service and sweets.