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Christian Constant learned his craft from his mother as soon as he was tall enough to chop vegetables on the large wooden table in the family kitchens in the south-west region of France. Constant began his apprenticeship in a local restaurant when he was 14.
Four years later, having completed his Military Service, he begged himself a job doing all the donkey work at the prestigious Ledoyen Restaurant, Paris. Seven years later, having worked every station, his aunt was delighted to have him at her one-star Michelin bisto "Chez Les Anges."
After working at The Ritz, Paris, Constant became Executive Chef at The Hotel Crillon's luxurious 2-star Michelin restaurant, Les Ambassadeurs. During eight glorious years Constant created a new generation of talented young chefs, proud to be part of Generation Constant.
Reaching the age of 45, Constant decided that although he loved The Crillon it was time to realize every chef's dream; a restaurant of his own. "I needed a new challenge and wanted to be my own boss", he says. And so on his birthday, in 1998, Constant's dream became reality and the 60-seater Violon d'Ingres opened its doors. The name, an homage to Jean-August-Dominique Ingres (1780-1867), the French painter born in Constant's home-town of Montauban, and who has fascinated this chef all his life. Read the magnificent parchment neo-classical menu and look at the contemporary decor, to fully appreciate Constant's concept.
Perhaps none of this would have happened if Constant had not met his wife Catherine, when he was invited to give cookery classes, on the QE2. Catherine, who hails from bonny Scotland was, at that time, working on the ship as Assistant Crew Chief Steward; the couple got talking and haven't stopped to this day. Now added to the equipe are sons Charley and Benjamin. Charley is the youngest "generation Constant", who already has a fine palate and who loves tasting everything and giving his opinion on new dishes. "Every meal time is like preparing food for a jury", laughs Catherine, who helps the Violon d'Ingres' Maitre d'hotel taking bookings, hiring staff and dealing with all the administration.
Adding two new addresses has been very exciting for the Constants. Now all three restaurants can prepare a dinner to take away, but need at least an hours’ notice.