The Jeu de Paume chefs: seasonal flavours
By the Cocobiches team · 8 min read · 22 November 2025
At Hôtel du Jeu de Paume, the kitchen is not an afterthought. It's a signature. Maÿlis and Priscille, our two in-house chefs, cook seasonal produce on site every day. Here's what that changes.
Maÿlis and Priscille
Maÿlis and Priscille work as equals. Each works alone, helped by the hotel team, with no brigade. Two perspectives, one standard: honest, seasonal cooking without fuss.
Produce and menus
Short circuits, Versailles growers, market cheese, neighbourhood bakery. Menus change every month. Seminars get the same care: everything prepared on site.
Workshops and our belief
Maÿlis and Priscille run workshops for groups: cook, then taste in the yurt. Our belief: in independent hotels, F&B cannot be a cost centre. It's what brings people back.
