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Le Vichyssois was founded in 1976 by Chef Bernard Cretier, a Native of Vichy. Chef Bernard apprenticed under Jean & Pierre Troisgros in Roanne; then he worked for Paul Bocuse in Lyon until his military service. He was in the Navy in Paris as the personal chef of General Billotte, who was the Secretary of State. Following his military service he went to work at Maxim's in Paris for 4 years. Bernard then worked in Germany and Switzerland before working for Maxim's in Chicago where he worked for 6 years as Executive Chef