Our story
In the 19th century, the Grand Case salt pond supplied the whole island. Seawater evaporated in the sun, and a great press crushed the crystals before they were shipped to Europe. Our house takes its name from that press.
Built in 1871, this Creole house is now one of the finest tables in Grand Case.
THE TEAM
Gil & Milaure
More than twenty years in the business, from nightclubs to starred restaurants, always with the same idea: make every guest feel unique. At Le Pressoir, we serve uncompromising French cuisine with true Friendly Island hospitality. You are not customers, you are our guests.
A new chapter in the kitchen
After six years of loyal service, Chef Jérôme Droingt has handed over the reins. Thank you, Chef, for these years of cooking, loyalty and friendship: Le Pressoir owes you a great deal.
Gabin & Hubert, head chefs
Passion and reason.
Gabin, a young chef trained alongside some of the great names of gastronomy, brings energy, daring and the drive to push the boundaries of flavour.
Hubert, a friend first and foremost, brings the wisdom of experience, a sharp eye and the generosity that inspires the whole kitchen.
Together, they are taking Le Pressoir forward with humility and ambition, without ever losing its identity.
Marianne, pastry chef
Trained at École Ferrandi, Institut Paul Bocuse and three-star La Bouitte, Marianne Tuytten creates our desserts. Cocoa tuiles, meringues, freshness and sweetness, with one simple mission: making sure you always save room for dessert, even after the Wellington.
The team
None of this would be possible without our team, front of house and kitchen. They are the ones who create the Le Pressoir experience every evening.
