French chef Romain Fornell, known for his Michelin-starred establishments in Spain and France, has taken on the culinary direction of three iconic Parisian venues: Prunier, Lafayette, and Lapérouse. Born in Toulouse in 1976, Fornell earned his first Michelin star at age 25 and became the only French chef to gain one in two countries. His recent Prix Pyrénées award highlights his cross-border contributions to gastronomy.
Romain Fornell's career spans France and Spain, where he now operates nine restaurants in Barcelona, including the Michelin-starred Caelis, pasta-focused Casa Tejada, and rice and fish specialist Tejada Mar. He also runs rooftop bars Azul and Ohla, alongside the bistro Café Turó.
Fornell's path began in Toulouse, leading to a Michelin star at La Chaldette in Lozère's Occitanie region when he was 25. Four years later, in 2005, he achieved a second star at Caelis in Barcelona, a distinction unique among French chefs for earning accolades in two nations. This success built a foundation for his expansion in Spain since arriving in 1996.
Recently, Fornell received the Prix Pyrénées from the French Chamber of Commerce, an honor that resonated deeply as a Frenchman based in Barcelona. His latest venture involves overseeing the kitchens of Paris's Prunier, Lafayette, and Lapérouse, historic sites drawing international visitors. Lapérouse, established in 1776, once held three Michelin stars in 1933 and approaches its 250th anniversary in 2026.
The collaboration originated from a meeting with Benjamin Patou, owner of the former Moma Group, at Hotel La Gavina in S'Agaró. Patou, partnering with Antoine Arnault of Christian Dior and LVMH, invited Fornell after a chef departed their project. Initially hesitant, Fornell accepted, recalling his early days working for Alain Ducasse and passing unaffordable spots like Prunier.
Each venue retains its character: Prunier emphasizes caviar heritage, Lapérouse offers classics like oysters and sole meunière, and Lafayette features modern fish dishes in a palace setting. The restaurants operate at capacity under a renewable consulting agreement. Fornell, also a Knight of the Legion of Honor, stresses humility: “You have to pay attention to everything, always be at your best and, above all, keep your feet on the ground.” He focuses on the present, avoiding overplanning amid his travels between countries.