About us
Your Chef
Hadrien Girod's culinary journey
Trained in the hospitality and restaurant industry, I spent over fifteen years traveling the world—from Switzerland and Australia to New Zealand, Tahiti, and Réunion Island. Each stop taught me something new about cuisine and the people behind it. Rising from commis to chef, I maintained the rigor of French gastronomy while embracing the flavors I discovered along the way. Today, my cooking blends tradition with creativity: I treat ingredients with respect and craft dishes that tell the story of a memory or an encounter, all while staying true to the craftsmanship that makes a plate truly great. That is what I love about this profession: discovering, sharing, and passing on my passion.
Design
The birth of MOKAÏ
In February 2026, I opened Mokaï—a culinary project where I can put into practice everything I learned during my years of travel.
There, I cook what I love, using ingredients I select with care.
A unique style
MOKAÏ: Authentic and flavorful thaï fusion food
Available for takeaway or as a catering service, Mokaï is the perfect choice for business lunches, meetings, parties and events, offering generous cuisine, fast and attentive service, and menus tailored to every occasion.
