Maison Pic – Anne-Sophie Pic (Valence)
My cuisine, I would say, is simple and sophisticated. I attach supreme importance to getting the flavours just right.
Alléno Paris, Pavillon Ledoyen - Yannick Alléno (Paris)
I would like to make the Parisian cuisine shine!
Le Pré Catelan - Frédéric Anton (Paris)
My cuisine is simple, flavourful and sophisticated. I try to discover harmonies of flavours and this is my philosophy: even if perfection is not of this world, that’s no excuse not to try to attain it.
Pierre Gagnaire (Paris)
Cuisine is about sharing emotions, expressing a Chef’s love.
Maison Lameloise - Eric Pras (Chagny)
My cuisine has a progressive heritage and is respectful of the produce. It is fine and sensitive, adding a dash of fantasy while respecting current traditions.
La Bouitte – René et Maxime Meilleur (Saint-Martin de Belleville)
A gourmet epic that is out of this world!
Le Suquet – Sébastien Bras (Laguiole)
My love of fine cuisine is like the Aubrac region or my family: it's more than a job. It means everything to me!
Georges Blanc & Spa - Georges Blanc (Vonnas)
My pleasure and passion is not just good food; it is also practising the true art of entertaining and authentic conviviality.
Troisgros - Michel Troisgros (Roanne)
We passed down a love of cooking from father to son. I think that's all we think about. Our tastes are for simple, pure food without artifice. Nothing is better than an original harmony between three or four subtly selected and measured ingredients. The beauty is in the care we bring to it. It's about discovering local resources, refining techniques, freeing ourselves from tradition, and being amazed every day. That's the recipe for enjoyment.
L’Assiette champenoise - Arnaud Lallement (Tinqueux/Reims)
Gastronomy must remain true to the identity of each chef and his or her DNA. When cooking, you must never forget: - where you come from - who you are cooking for - and above all where you are I have two signature dishes, the first is the Blue Lobster, a tribute to my dad. It is a special dish that my dad would make for us on big occasions. The second, the Breton Langoustine, is my favourite dish. When creating a dish, I always search for the ultimate flavour of each product, its delicacy, and above all its emotion.
Hôtel et Restaurant Régis et Jacques Marcon (Saint-Bonnet-le-Froid)
How could we resist the desire to offer our guests such a view? We want meals at the restaurant to be a real celebration, with recipes that reflect the surrounding countryside, our personalities and our traditions.
Le Petit Nice-Passedat – Gérald Passedat (Marseille)
My cuisine is an instinctive, pure cuisine, giving flavour and texture with every mouthful. A cuisine of depth, it reflects the slow progress towards the abyss; in stages, to better discover forgotten and abandoned fish, a unique approach to the Mediterranean and respect for the maritime domain. My garden is the Mediterranean.
Flocons de Sel – Emmanuel Renaut (Megève)
I want to offer a technical cuisine in which the technical elements disappear to make way for emotion. You'll find the men and women who enhance our mountain landscapes behind every product.
Les Prés d’Eugénie - Michel Guérard (Eugénie-les-Bains)
Dare to dream...
