Céline Fauvelle

“A good dinner is of great importance to a good chat. One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

Céline Fauvelle. Chef AVEQIA Stockholm.

Cèline Fauvelle trained at legendary gastronomic school L’Institut Paul Bocuse in Lyon, worked at one star Ithurria outside Biarritz and three star Alain Ducasse au Plaza Athénée in Paris before joining the ranks at AVEQIA.

With one foot in the Swedish landscape and the other in the vineyards of France Céline likes to offer the best of both worlds.

“Luxury is finding the local gastronomic diamonds, and serving what’s in season at that particular time. That is what provides the cooking dynamic and makes even the most basic of ingredients into such a fantastic experience”

When she cooks for herself she prefers Mediterranean food with aromas of rosemary, garlic and olive oil, ideally with a glass of red somewhere in the background. The strongest culinary experience she’s had is from a small restaurant on the border between France and Italy. After a two hour mountain hike amongst olive trees and herbs ”La Mamma” entered with a string of pearls in the shape of lovingly prepared dishes of local delicacies.

Céline is fascinated by the diversity in international gastronomy and loves to use food to promote intercultural communication.

“Food and drink are tools to gather people that are equally appreciated in family- as in professional situations. This is what makes AVEQIA such an inspiring workplace”

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