Originally from the Paris region, Sacha discovered his passion for convivial cooking at an early age and perfected his apprenticeship at school. Ferrandi as a chef but also a pastry chef, before starting a prestigious career in Michelin-starred establishments. This revelation for the world of catering prompted him to join the prestigious Domaine du Verbois establishment.
His career took on another dimension when he joined the Trianon Palace in Versailles under the direction of Gordon Ramsay. In four years, he rose through the ranks, going from clerk to head chef in the Michelin-starred restaurant. This experience allows him to refine his sense of detail, to learn the rigor of gastronomy. Driven by insatiable curiosity, he then decided to turn to a different cuisine by joining Le George (Four Seasons), alongside the chef Simone Zanoni, a reference in contemporary Italian gastronomy. He spent more than three and a half years there, this immersion in Italian culinary culture and the influence of Japanese techniques prompted him to create Mediterranean-inspired cuisine, marked by daring combinations of flavors.
TO Laïa Monceau, Sacha offers a cuisine centered on sharing and the fusion of cultures: a solid Italian base, enriched by Asian influences. Among his signature dishes, we find lamb shoulder confit at low temperature, a Milanese veal chop, served with baby potatoes confit in smoked butter or even his flagship dish for traveling in Italy, an amberjack crudo with coco-yuzu vinaigrette. Not to mention his background in pastry, Laïamissus, the group's famous revisited tiramisu FUGA will be offered with an even more gourmet twist. Sacha Perrin embodies a new generation of chefs: passionate, creative while exploring new taste frontiers. Through his cuisine, he wants to offer a convivial experience, centered on sharing, which is both sophisticated and accessible, true to the spirit of the FUGA group.
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