You can find our coffee in these restaurants:
Neva Cuisine (Paris).
Originally from Mexico, Beatriz Gonzales was drawn to the world of gastronomy from a young age. On her father’s advice, she went to France for her studies, enrolling at the Institut Paul Bocuse in Lyon.
She completed an apprenticeship at the InterContinental in Cannes (1 Michelin star) and then another at the Pierre Orsi restaurant. After making friends in high places, Beatriz Gonzalez left Lyon to learn Italian and spend six months in Florence. This was supposed to be her final experience of working abroad before returning to her home country and taking over the reins of the family restaurant.
When, at 21 years old, she was hired at Lucas Carton, a restaurant with three Michelin stars, her career took off rapidly. Its famous chef Alain Senderens transformed his restaurant into a luxury brasserie, earning two Michelin stars after one year. The young chef devoted body and soul to following this frantic rhythm for 5 years.
When she was 26, La Grande Cascade offered her the position of deputy sous chef. Enticed by the prospect of evolving, she joined the team of Chef Frédéric Robert (one Michelin star).
4 years later, accompanied by Yannick Tranchant, the pastry chef at La Grande Cascade, she left the prestigious establishment to forge her own path.
Along with her husband Matthieu Marcant and her friend chef Yannick, she opened the Neva restaurant in Paris. After three years she opened another, Coretta, across from the Martin Luther King Park in Paris' 17th arrondissement, an area undergoing rapid expansion. The restaurant has been a great success from its very opening, and her adventure continues.
Her dishes are generous and delicate, with the smallest details carefully attended to.
Some might describe her cuisine as quite feminine, and Beatriz can only agree.
She is now also the chef at Le Rive Droite, the restaurant in La Grande Epicerie de Paris.
The other Chefs