An international top chef who conjures up exquisite classic cuisine
Raymond Cornelissens is chef at restaurant Le Vauban. After finishing hotel school in the Netherlands where he was born, he started his culinary career at the Intercontinental in Luxembourg. After this, he joined the Château d'Esclimont in Saint Symphorien le Château for the next 2 years. His travels then took him to the Côte d'Azur, to restaurant La Terrasse in Hotel Juana. In April 2006 Raymond decided it was time for his own establishment. He opened the doors of restaurant Le Vauban in Antibes, where he delights his diners with classic dishes with an inventive twist.
My priority is taste. I love to follow the seasons to renew my dishes.
Le Vauban
JREJRE-Jeunes Restaurateurs
Antibes, France
"Gourmet restaurant Le Vauban offers contemporary French cuisine. Located in the heart of Antibes’ old town on the Côte d’Azur, this fine dining establishment promises to please your palate.
The kitchen is helmed by Chef Raymond Cornelissens, who transforms the finest seasonal ingredients into flavourful, modern dishes. With impeccable skill and culinary technique, the chef reinvents classic recipes with creativity. Meanwhile, sommelier Jenny Cornelissens ensures that excellent wine pairings elevate your dining experience. Savour the chef’s colourful creations in a warm, relaxed, and authentic atmosphere."
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