The fourth generation of hotelier
André Belin began his career in 1925 as an apprentice pastry chef in Montbard, where he was awarded 1st in the final apprenticeship competition in 1927 in Bourgogne – Franche Comté.
With his diploma in hand, he continued his learning in the kitchen, and returned to the Laumes – Alesia Apprenticeship Center and graduated in 1929.
He continued his professional training as a cook by working successively as a clerk and Chef de Partie in the following Grandes Maisons:
Restaurants: VIEL – MAXIM’S – ARMENONVILLE – CAFÉ DE PARIS – FOUQUETS – MARGUERY – LA COUPOLE in Paris and L’HÔTEL DE PARIS in Monté Carlo.