"The taste bud teaser"

This expression fits well with the calling of Le Damier (Checkerboard) and that of its French Chef: André Chapron whose quasi unique approach in West Africa was to gather together all the facets of catering under one umbrella.

Indeed, the Damier is a welcoming Restaurant, and also a Pastry shop, a Chocolate heaven, and a Catering service. With all these activities, the Damier towers above all else in the Republic of Guinea. The crowded living rooms on the ground floor and upstairs prove it every day as early as 7 a.m. while the Niger market is slowly waking.

The quality charter of the Damier is recognizable among any others: Know-how and stringent selection of produce, service and friendliness are the key words.

And that is how since 1989, the Damier, has not only raised high the banner of French cuisine in the Republic of Guinea, but also participates constantly in training young Guinean apprentices graduating from Cenfoth and Séfico : two local schools.

Every day, under the guidance of
André Chapron, thirty people ensure smooth operations in this Conakry institution.

But what makes this passionate marathon runner tick (he has crossed Finland, China, Quebec, New York, Rotterdam, and Médoc) at the DAMIER, from the kitchen to the lab, from the dining hall to the store? No doubt the urge to discover and create every day new horizons for the palates of kids and adults.

"André CHAPRON in a few words."

- Born in 1953 in Freigné in Maine and Loire

- Did his apprenticeship at Mr. Bureau’s, Pastry shop in Segré (49) where he earned his pastry diploma in 1968

- Military service (73-10) BA 705 in TOURS at the NCO mess

- trained at: Lenôtre’s (leadership seminar /cookies /banquets and seminaries /Viennese pastry and pasta /starters on plates /contemporary desserts /tea-room) at the ENSP Yssingeaux (fast hot / commercial buffet / Christmas logs and desserts / desserts n°3 chocolate flavor / Xmas and new year’s/ iced desserts / chocolate candies) other training sessions: Cacao Barry / Valrhonna / Artisal / Excel / Boguais MOF in VIRE (sugar and pastry dough decoration) Bellouet sweets n°2

- from 71 to 78 alternates with the seasons in Pastry between La Plagne and La Baule-les-pins, Courchevel and le Pouliguen.

- from 75to 88: becomes Head of laboratory at Montmayeur Pastry in La Plagne

- July 1988: Opens le Damier: Pastry –Tea room-Caterer in Conakry, Republic of Guinea

- September 1994 opens the first floor dining room (65 seats)

-July 2004: Extension of the store with hot point and laboratory in front of the clients / widening of the upstairs dining room (+25 places.) Full seating today is above 100 seats with 25 employees and between 10 and 12 trainees.
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