Delicat’s was launched in 2002 Catherine Pages.
Catherine is Swiss French and had a passion for food from an early age.
She trained and worked with Claude Brin (Switzerland), Guy Savoy in Paris, and in several other kitchens including Spoon at Sanderson and Sketch London. She also worked with various embassies and their in-house chefs.
Her cooking style has been influenced by her upbringing and training, but also by her travels. She describes it as a fusion of French, Italian, South American and pan-Asian food.
|Catherine & Franck Petitgas
Axa private equity
The french chamber of commerce