Stéphane was born May 17, 1956 in Cholet, Maine and Loire, he is the eldest of three boys with an atavistic appreciation for cuisine and ﬁne terroir produce. Every Sunday, the whole family would sit at their grandparents‘ table for endless meals. He can still remember the smell of home-made baratte butter that ﬂutters around the house, through the corridors… making everyone’s mouth water.
Despite the clearly gastronomical family context, young Stéphane turns to a traditional scientiﬁc education before opting for the Paris Catering School, Jean Drouant. In 1974, he obtains a self-taught cooking C.A.P. degree teamed with a B.T.H. degree in hotel technology in 1975. In 1977, he graduates with a B.P. (Professional Degree). Stéphane didn’t ﬁnd his calling. lt found him. <<Choosing your profession in life is not any easy thing. Sometimes, it is only a matter of luck, may I dare say ‘fate’ even. »
He starts off at << La Grande Cascade », under Emile Tabourdiau. In 1979, he is promoted Chef at the restaurant << Gérard Pangaud ». In 1981, Stéphane is only 24 years old and earns two well-deserved Michelin stars. A year later, he takes off for Japan, where he will spend 9 years before returning to France and the Oasis in 1991.
Known to be rigorous, precise, overactive and, obviously, creative, Stéphane is always on the lookout for new improvements and daring innovations. No wonder the Oasis keeps on expanding since his arrival 18 years ago: development of the Boutique within a year, 4 renovation phases between 2000 and 2006, inauguration of the Cooking School in 2008 and lately, opening of the bistrot <<Gérard Pangaud>> in 2009.
Dynamic as any sportsman, business man and family man, he always pushes his endeavors to the limit.
Antoine was born in La Rochelle, Charente Maritime, April 7, 1958, Antoine quickly opts for a C.A.P. degree in cooking with a three-year apprenticeship. Back in the day, you had to see every aspect of the job. After an entire year as bus boy, cleaning up dishes, scrubbing pots and pans, he makes it to the starters’ base, then the main courses’… Tough schooling but oh how enlightening!
In 1975, with his diploma in hand, he joins his brother Stéphane in Paris and spends a year at <<Chez Pauline », a gastronomic bistrot with a Michelin star, a fond memory of the training days.
In 1978, after having spent a full year teasing the taste buds of the << Taone » casern ofﬁcers, during his military service in Papeete, he returns home for the Parisian opening of Michel Rostang and is rapidly promoted Sous-Chef. However, the Polynesian winds pull him back at the head of the restaurant ”Capitaine” where he becomes Executive Chef. He will stay there for 11 years until the family affair of La Napoule catches up with him again in 2000. Antoine thus joins his brother Stéphane for a 4-hand interpretation of L’0asis.
A tad shy but always very determined, this here Chef is unruly and hardworking, always with a smile on his face and a good word for his co-workers. Epicurean to the bone, Antoine is the sweet back-bone in the family.
François was born December 6, 1963 in Parthenay, Deux-Sevres, Francois dreamed of becoming a wood carver and even entering the Fine Arts School in Paris… in the end, he followed in the footsteps of his older brothers to become a Pastry Chef. His siblings, who saw his artistic capacity to draw, oriented him towards the craft of pastry making, a domaine in which he can fully express himself. It is with Lucien Peltier in Paris that he truly discovers his creativity, attaining the level of excellence required to please all those with a sweet tooth. During 5 years, he managed to perfect his skill, learning from this immense mentor, from classical desserts, to ice cream, chocolates, candies, his mastered all the ropes. In the end, he gained his credibility as one of France’s finest pastry inventors!
On occasion the opening of a Peltier boutique in Osaka, he grew very fond of its culture. And Stéphane, who had been living there for some time, persuaded him to stay. Eventually, he was hired by the luxurious Hotel Okura in Tokyo, managing its entire pastry laboratory. The experience came to an end in 1991, with the opening of L’0asis and an understandable urge to rally up with his two brothers.
Francois Raimbault is the artist in the family : a craftsman with a gift for drawing, painting sugar all over your desserts, with soul, precision and love of his work. He has come to be a true leader in his team, with sportsmanship and dedication… an out-of-the-ordinary Pastry Chef and alchemist!