The Story

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Christian Morel, fond of boats since childhood, began by sailing on oil-tin rafts around Bonneval moats, a medieval town near Chartres. Catching pikes, perches and crayfishes that led him to his first cooking lessons with Great Grandma Reine (Clafoutis Queen).

In 1969 he started serving his apprenticeship at the "Auberge des 7 écluses" in Rogny near Briare canal in Burgundy. A good place as well to discover wines, dreaming of voyages with each boat that passed up and down the lock.

He worked as a chef in some of the best restaurants: "The Gavroche", "Annabel's" in London, "the Waterside Inn" in Bray on Thames, "The Crown Inn" in Whitebrook (Great Britain), "Le Grand Hôtel des Alpes" in Chamonix (France), "Die Mülhenhelle" in Gummersbach, "Hôtel zur Post" in Wiehl (Germany), "L' Ermitage de PierreBrune" in Mervent (France) Head Chef at "Le Castel" in San Francisco California and at "Hôtel Salomé" in Lech am Alberg (Austria).

Back home in 1983, he was busy looking after the customers of his own place, the Hôtel de France in Bonneval, for 21 years. Since April 2004, he turned his attention to Cruises Cuisines & Wines, and to the eco project of the future yacht Mareine Navires.

His aim as a chef?

This is to carry on sharing the culture of a genuine French cuisine, with the best available foods all around the world.