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Meet Fabian & Tére
After successfully opening his first restaurant in France at just 19 years old, Fabian continued to refine his craft, spending 17 years in Manhattan’s vibrant restaurant scene and earning a well-deserved reputation for excellence. His warmth and dedication to hospitality reflect the heart of La Brocherie.
His wife Tére brings a wealth of culinary expertise, her training at France's prestigious Le Cordon Bleu Culinary Instutute is the foundation that she has built from. She combines classical French techniques with the vibrant flavors of her Mexican heritage—creating a unique style that defines the soul of La Brocherie.
Together, Tére & Fabian bring a touch of Paris to Playa Del Carmen, Mexico.
His wife Tére brings a wealth of culinary expertise, her training at France's prestigious Le Cordon Bleu Culinary Instutute is the foundation that she has built from. She combines classical French techniques with the vibrant flavors of her Mexican heritage—creating a unique style that defines the soul of La Brocherie.
Together, Tére & Fabian bring a touch of Paris to Playa Del Carmen, Mexico.
Tére & Fabian are proud to have created La Brocherie Bistro Français. A cozy, welcoming restaurant that honors both French & Mexican culinary traditions for the last 12 years in Playa Del Carmen
Chef Tére
Where French Technique Meets Mexican Soul
Chef Tére’s influence is felt in every corner of La Brocherie. Born & raised in Monterrey, Mexico, her time spent in Europe and her love for French cuisine led her to train at the prestigious Le Cordon Bleu Culinary Institute of France, forming the foundation of her career. She went on to work throughout Latin America, opening her first catering business in Buenos Aires, Argentina, where she developed her own distinctive style—blending creativity, discipline, and passion. She returned home to Mexico to open La Brocherie, a place where her Mexican culinary heritage and French training come together. Chef Teré brings Mexican warmth and French technique to every dish she creates. And to this day, she still handcrafts each of the incredible desserts served at La Brocherie.
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