Catch Chef infuses the menu with his passion for quality ingredients and a constant desire to experiment, combining classic recipes with unique authentic tastes of Thailand.
Our menu includes large beautiful breakfasts, fresh bright salads, meat and fish on josper, combined with a large selection of wines and classical cocktails

Our chef has crafted a special menu where each set is a unique culinary composition, reflecting his pursuit of perfection and love for gastronomic experimentation. Inspired by the harmony of flavors, the chef expertly combines fresh seasonal ingredients with unexpected elements, creating dishes that both surprise and delight.
Each dish in the set is accompanied by carefully selected wine, enhancing and highlighting its flavors to create the perfect gastronomic pairing.

Cédric, born in 1982 in Lyon, grew up in his mother’s family business, which included a hotel, café, and restaurant. He started working in prestigious Lyon restaurants like Paul Bocuse (3 Michelin stars), Casino Lyon Vert (1 star) with Philippe Gauvreau, and Auberge de Fond Rose (2 stars) with William Jacquier. Mentored by Jean-Paul Pignol, Meilleur Ouvrier de France (MOF), Cédric spent over 14 years organizing events like the Bocuse d'Or and the World Pastry Cup. He also launched a luxury catering business and created recipes for brands like Pink Lady. In 2012, he moved to Réunion Island, opened a fine wine boutique, and in 2019, founded "M la Compagnie" in Saint-Pierre. Now, Cédric is the chef at Catch restaurant, combining his culinary expertise with a unique gastronomic experience.