• French

CHEFS 4 THE PLANET

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

They just

joined us...

Angèle Ferreux-Maeght

Position: Chef - Paris
Restaurant: La Guinguette d'Angèle

I place consciousness at the center of my approach.

If the vegetables have been grown with love, we cook them with much more joy, this positive energy will be transmitted in our dishes, which will only be better.

As cooks, our mission is to respect the land and the people who care for it. Our commitment is also for the future.

Angèle Ferreux-Maeght

Chef - Paris

I place consciousness at the center of my approach. If the vegetables have been grown with love, we cook them with much more joy, this...

Ciccio Sultano

Position: Chef ★★- Sicily
: Duomo

From the beginning, I have been looking for producers I can trust and involve in my kitchen, establishing a strong relationship, professionally and over time also personally. What I look for first in a supplier is eco-sustainability. We must never forget that the supplier defends my honor and that of the customer: they are an essential part of the mechanism. Support is based on mutual dignity, both from an economic and cultural point of view. Promoting quality is contributing to history.

Expanding the discourse of sustainability to ecology, I think that the small gestures, such as the reuse of copper containers and straws, which we adopted in our restaurants, are worth a lot. Sustainability in the field of food and catering is a behavior even before being ideology, policy or fashion. As a chef and as a team, we strive every day to set an example in supporting the growth of the territory in the concept of environmental sustainability.

Ciccio Sultano

Chef ★★- Sicily

From the beginning, I have been looking for producers I can trust and involve in my kitchen, establishing a strong relationship, professionally and over time...

Priyam Chatterjee

Position: Chef - Paris
: Shirvan Café Métisse

Food to connect memories, being responsible socially through visual stimulation and provoking a sense of awareness for the betterment of the next generation. 

The core of my cuisine’s philosophy has been to induce a thought-provoking stimulation that triggers the brain instantly to take a step back and think, while the other part of the brain allows to enjoy the edible creativity on the plate.

For the past four years, I have carefully and consistently worked alongside the gift of seasons and aromas that best complement them. I have done so with the help of local, artisanal and product-specific farmers, growers, botanists and suppliers.

In today’s world, nothing is more important that compassion and belief. As an artist, I want my cuisine to inspire a thought process that will bring about a change for a better tomorrow through the actions of today.

Much of my own cuisine is an impression that is triggered by nature, current disasters, socio-political issues, women’s empowerment, and children’s welfare. My work is also inspired by my interest in abstract, architectural inspiration and art in any form itself.

I strive to bring these inspirations together, based also on my rich French culinary training, my roots and heritage of Bengal in India, and my travels around the world.

Priyam Chatterjee

Chef - Paris

Food to connect memories, being responsible socially through visual stimulation and provoking a sense of awareness for the betterment of the next generation.  The core...

We are

chefs 4 the Planet

Sylvain Herviaux

Position: MOF Boulanger
“Concerned about an eco-responsible future and eating well, I transmit my knowledge around the world to do with the products available to us and in season, in a spirit of preservation of local and sustainable resources.Respecting the raw materials, enhancing and transforming them thanks to short-chain production, ensuring maximum freshness and local economic development.An obvious awareness of the need to limit waste and packaging.My greatest achievement, both human and social, is the creation of an associative bakery, the Café Gourmand, in Bujumbura, the capital of Burundi. The challenge was the exclusive use of flours, raw materials from the local soil, minimum imports and staff training, in the poorest country in the world.Every place on our planet contains riches that must be preserved, protected and maintained in order to leave future generations aware of the heritage they possess. »

Sylvain Herviaux

MOF Boulanger

“Concerned about an eco-responsible future and eating well, I transmit...

Pascal Favre d’Anne

Position: Chef ★ - Angers
: Le Favre d'Anne
What a pleasure to wait for a strawberry in spring, what a pleasure to taste local apricots in summer, an unparalleled taste than that of eating wild mushrooms in autumn… so goes nature, so go the seasons…If everyone respects this calendar, then no more excessive imports are necessary to find raspberries in February, no more asparagus from the other side of the world on our festive meals.Just the right product at the right time, just the right local producer at the right time, just common sense serving our planet.

Pascal Favre d’Anne

Chef ★ - Angers

What a pleasure to wait for a strawberry in spring,...

Jacques et Laurent Pourcel

Position: Chefs - Montpellier
: Terminal 1

Twin brothers, they created in 1988, with their friend Olivier Château, the restaurant Le Jardin des Sens in Montpellier, which was awarded three stars in the Michelin Guide from 1998 to 2006.

In 2010, they were chosen to represent French gastronomy at the Shanghai World Expo.

Jacques et Laurent Pourcel

Chefs - Montpellier

Twin brothers, they created in 1988, with their friend Olivier...

Douglas McMaster

Position: Chef - London
: Silo

“Zero Waste is a food system that reveals the most delicious food. To be Zero Waste, you’re forced to work directly with nature, this ‘living’ natural food tastes better than processed dead food.”

Douglas McMaster

Chef - London

“Zero Waste is a food system that reveals the most...

Bernard Bach

Position: Chef ★★ - Pujaudran
: Puits Saint-Jacques

Chef Bernard Bach was awarded his first star in 1997 at the “Belvedere” in Porto-Vecchio.  In 1999, he took over “Le Puits Saint-Jacques” in Pujaudran, near Toulouse, and was awarded a second star in 2008. Bach defines his own cuisine as classical, much influenced by Mediterranean cuisine.

Bernard Bach

Chef ★★ - Pujaudran

Chef Bernard Bach was awarded his first star in 1997...

Jimmy Bibrac

Position: Chef - Guadeloupe
: Ô Z'Épices

Since his childhood, Jimmy Bibrac has loved to cook. This passion came from his family. His father was a farmer and passed on to him the cultivation of good local products. Today, he has made it a major asset, and shares it in his restaurant. He is particularly keen to work with seasonal products and promotes through his dishes spices and local plants as “ailments” for their virtues.

Jimmy Bibrac

Chef - Guadeloupe

Since his childhood, Jimmy Bibrac has loved to cook. This...

Gregory Marchand

Position: Chef ★ - Paris
Restaurant: Frenchie Restaurant

What are we going to leave for our children?

Today, as a chef, entrepreneur and father, I believe it is my duty and responsibility to be a driving force and to set an example for responsible and sustainable eating and catering. At Frenchie, it is carte blanche to the product, which guides the evolutions of the menu according to the seasons.

Our offer respects the past, is anchored in the present and turned towards the future. We are fortunate to work with incredible producers and soon, we will even be able to harvest our own organic vegetables just 40km away from our restaurants thanks to Ferme de l’Envol: an agro-ecological farm project with which we are associated!

Gregory Marchand

Chef ★ - Paris

What are we going to leave for our children? Today,...

Denis Martin

Position: Chef ★ - Suisse
: Restaurant Denis Martin

When I started my apprenticeship as a cook in 1971, we did not believe that everything was perfect; far from it, it was the beginning of intensive farming, the food industry with its overdoses of sugar, salt and glutamate.

Today it is a pleasure to see the young generation reacts and above all acts! On the other hand, we must not throw everything away, let’s keep the good products that created gastronomy.

For many years, I have eliminated sugar in my kitchen. With our evaporators we make our hydrosols and our essential oils, which prevent us from recovering the over-acidity of the product, thus no longer needing to compensate with sugar.

Son of a market gardener, I have always been immersed in the plant world, but today I want to go further by installing a permaculture garden next to our restaurant, I really want to learn and understand this plant world as if I was having a second youth at age 64.

These products will become part of our restaurant consumption, the rest being supplied by our small local producers.

Another point that is close to my heart: I will not refrain from working with beautiful marine products even if we do not have the sea in Switzerland! From sustainable fishing, Sea Bass, Lisette, Langoustine, St Jacques (Don’t forget that our customers flock to our restaurants by plane) will always be present on my tables. On the other hand, on our menu of around twenty dishes, these marine products should only represent 10% of its composition. I think it is also important to inform young people about these high-end products, and that they should be admired and respected. On the other hand, I strongly advise against farmed fish whose production methods I absolutely do not endorse.

I keep telling young people, don’t go out on the street to demonstrate, stop buying shamefully made products, if you don’t eat them anymore, then they won’t be produced anymore. In the 1980s, cans, powdered sauce, etc. filled the shelves, today freshness is a key factor in customer satisfaction.

For me, the famous saying “it used to be better” is not obvious …

Denis Martin

Chef ★ - Suisse

When I started my apprenticeship as a cook in 1971,...

Maroun Chedid

Position: Chef - Lebanon
: Ritage

Lebanese chef Maroun Chedid grew up in the western Bekaa region where his family still grows their own vegetables. He was initially inspired by the home kitchen, but he never imagined becoming a chef. His television show is a real phenomenon in the Middle East, promoting Lebanese cuisine but also continually updating its creativity.

Maroun Chedid

Chef - Lebanon

Lebanese chef Maroun Chedid grew up in the western Bekaa...

Julien Lefebvre

Position: Chef ★ - Cordeillan-Bages
: Château Cordeillan Bages

I am very attached to valuing the work of producers, and I want to be the link between the product and our hosts.

I have a sensitivity to the plant world which transformed my way of conceiving the vegetable, becoming a centerpiece in each of my culinary compositions.

I want to transmit my passion for the earth, ensuring the transition from farm to plate.

In an alarming context in terms of ecology and climate change, I think we must be the drivers and serve as role model for this vital food transition to our dear planet.

“Nothing is more contagious than an example,” said La Rochefoucauld.

In my kitchens, I commit every day to promoting the respect and well-being of my collaborators, the promotion of our local producers, the promotion of seasonal products only, the respect of an eco-responsible and local fishing, the minimization of our waste, the creation of a supplier charter to limit the consumption of packaging of all kinds, the promotion of processes such as lacto-fermentation which brings a lot of benefits to our health, as well as the setting up of workshops with neighboring schools to educate the youngest on “eating well”.

Julien Lefebvre

Chef ★ - Cordeillan-Bages

I am very attached to valuing the work of producers,...

Priyam Chatterjee

Position: Chef - Paris
: Shirvan Café Métisse

Food to connect memories, being responsible socially through visual stimulation and provoking a sense of awareness for the betterment of the next generation. 

The core of my cuisine’s philosophy has been to induce a thought-provoking stimulation that triggers the brain instantly to take a step back and think, while the other part of the brain allows to enjoy the edible creativity on the plate.

For the past four years, I have carefully and consistently worked alongside the gift of seasons and aromas that best complement them. I have done so with the help of local, artisanal and product-specific farmers, growers, botanists and suppliers.

In today’s world, nothing is more important that compassion and belief. As an artist, I want my cuisine to inspire a thought process that will bring about a change for a better tomorrow through the actions of today.

Much of my own cuisine is an impression that is triggered by nature, current disasters, socio-political issues, women’s empowerment, and children’s welfare. My work is also inspired by my interest in abstract, architectural inspiration and art in any form itself.

I strive to bring these inspirations together, based also on my rich French culinary training, my roots and heritage of Bengal in India, and my travels around the world.

Priyam Chatterjee

Chef - Paris

Food to connect memories, being responsible socially through visual stimulation...

Yves Camdeborde

Position: Chef - Paris
: Restaurant Le Comptoir
“In the dining room as on the plate, with my suppliers and my clients as with my staff or the media, I always try to be myself, simple and sincere, with character, certainly, but never cheating on my work, and always remaining faithful and united in the causes that I defend ”

Yves Camdeborde

Chef - Paris

“In the dining room as on the plate, with my...

Faiçal Zahraoui

Position: Chef - Morocco
: FZ TRAITEUR
“We are lucky in Morocco to have some excellent regional products. Simple and affordable, they offer great creative freedom. I like to showcase Moroccan local products that I work with using my instincts. What I like is to use local and seasonal products and to create a Moroccan-inspired cuisine that is in tune with the times. To use a product that has travelled little and to work it 100%, there is no waste. At the heart of my work is to share our culinary tradition and the richness of our products through an eco-responsible and creative cuisine.”

Faiçal Zahraoui

Chef - Morocco

“We are lucky in Morocco to have some excellent regional...

Frederic Jaunault

Position: MOF Grocer - Paris

We live in a world where money has become more important than life. Let us become ambassadors of our progress with joint and individual actions on a daily basis.

Let’s not become virtual actors in saving our planet but passionate lovers of our profession who every day participate in these common values to protect our beautiful planet.

Frederic Jaunault

MOF Grocer - Paris

We live in a world where money has become more...

Romain Le Cordroch

Position: Chef - Paris
: Mumi
“For many years, I have advocated a cuisine that travels the world. Nevertheless, we chefs must be active players in the evolution of our societies. My daily philosophical and professional commitment is to promote short circuits, and to enhance the value of our national land … I also wish to limit as much as possible the amount of animal proteins on my plates by turning to new foods that are more environmentally friendly, hence my collaboration with the plant institute to create an even more tasty and avant-garde cuisine.In my opinion, we owe it to ourselves to be examples of respect for nature, virtuous ecology, reasoned consumption towards our clientele, which will further impregnate our vision and innovative approach.”

Romain Le Cordroch

Chef - Paris

“For many years, I have advocated a cuisine that travels...

Joe Barza

Position: Chef - Lebanon
: Mozata

“As it is common that being a public figure requires perseverance, hard work, and creativity so that one always stays up to date and works on improving himself to the best version. As for me, chef Joe Barza, since the year 2000 I put my ego aside and focused on how to create a unique line in my cuisine which favoured organic fresh products and motivated with that choice my homeland agriculture and local products. This choice created a special identity for Joe Barza in the Lebanese and international cuisine and many other chefs took this line as an example to follow. Every day I feel proud of my choice more than ever because I was able to translate my love and attachment to my country in my cuisine and that I could inspire many young chefs to do the same.”

Joe Barza

Chef - Lebanon

“As it is common that being a public figure requires...

Xabi Ibarboure

Position: Chef - Bidart
: La Table des Frères Ibarboure

“Originally from the Basque Country, we grew up under the gaze of this magnificent region between sea and mountains, enjoying quality products and local producers who are each more passionate than the next. In order to complete our services we created a herb garden adjacent to the restaurant, thanks to the mild Atlantic climate we are lucky to be able to use it all year round.

We grow our own courgette flowers, a signature dish for 3 generations. We also make our teams aware of selective sorting and composting.

We offer an immersive and creative cuisine, favouring short circuits with respect for seasonality. This approach does not stop at our kitchen, but also in the management of the room, the sommelier, the decoration and furthermore at the hotel…

In 2019, on the hospitality side, we have switched to dry steam cleaning, without any chemical products, requiring low energy consumption and considerably limiting our household waste.

The towels are made of bamboo fibre, the welcoming products are only available in large format Ecocert & Ecolabel classified. The welcome slippers can be composted.

It’s time to act, otherwise the hospitality industry will have an uncertain future!”

Xabi Ibarboure

Chef - Bidart

“Originally from the Basque Country, we grew up under the...

Thierry Schwartz

Position: Chef ★ - Obernai
: Thierry Schwartz Le Restaurant
Open the door to Thierry Schwartz – The Restaurant is an invitation to live a different experience.Why different? Simply because, in this restaurant, our credo is natural cuisine, without chemicals. Thierry Schwartz, Chevalier du Mérite agricole, began cooking in this spirit 16 years ago now. The Gault&Millau, for example, said of his cuisine “you learn what one of the best salads in the world can be”. The Michelin Guide for its part, evoked a “cuisine of great delicacy”. The chef’s cuisine is one of sharing and conviviality, close to nature.

Thierry Schwartz

Chef ★ - Obernai

Open the door to Thierry Schwartz – The Restaurant is...

Michel Portos

Position: Chef - Marseille
: Hébé

Michel Portos is a two Michellin starred chef from Marseille.

In 1998, he opened his first restaurant Côté Théâtre in Perpignan, which obtained its first Michelin star in 2001. In 2002, he then became the chef of the hotel restaurant Le Saint-James in Bouliac, where he helped the establishment obtain its second Michelin star in 2009. Michel Portos was named Cook of the Year in 2012 by the Gault et Millau guide. He left the Bordeaux region and Le Saint-James in the same year to return to Marseille, where he opened his second restaurant, Le Malthazar. He is developing the menu of the restaurant Hébé in Paris near Boulevard Saint-Germain.

Michel Portos

Chef - Marseille

Michel Portos is a two Michellin starred chef from Marseille....

Thibaut Spiwack

Position: Chef - Paris
: Anona

Concerned with environmental issues and ecology, Chef Thibaut Spiwack chose to put his energy into a responsible, creative and bold cuisine. He intends to meet the expectations of a clientele concerned about eating better and consuming better.

Thibaut Spiwack

Chef - Paris

Concerned with environmental issues and ecology, Chef Thibaut Spiwack chose...

Sébastien Richard

Position: Chef - Marseille
: Le Panier de Sébastien

“In sustainable agriculture and the alternation of the seasons, I find the inspiration for a more vegetarian and natural cuisine, respectful of produce and health.”

While respecting work and approach with great simplicity, Chef Sébastien Richard’s cuisine rhymes with the season, knowledge and respect for nature and health.

Sébastien Richard

Chef - Marseille

“In sustainable agriculture and the alternation of the seasons, I...

Philippe Hardy

Position: Chef ★ - Blainville-sur-Mer
: Le Mascaret

Each one of us is responsible, each action or personal initiative in our homes will allow future generations to fully benefit. It is our duty as human beings.

Philippe Hardy

Chef ★ - Blainville-sur-Mer

Each one of us is responsible, each action or personal...

Patrice Ibarboure

Position: MOF Pastry Chef - Bidart
: La Table des Frères Ibarboure

“Originally from the Basque Country, we grew up under the gaze of this magnificent region between sea and mountains, enjoying quality products and local producers who are each more passionate than the next.

In order to complete our services we created a herb garden adjacent to the restaurant, thanks to the mild Atlantic climate we are lucky to be able to use it all year round.

We grow our own courgette flowers, a signature dish for 3 generations. We also make our teams aware of selective sorting and composting.

We offer an immersive and creative cuisine, favouring short circuits with respect for seasonality. This approach does not stop at our kitchen, but also in the management of the room, the sommelier, the decoration and furthermore at the hotel…

In 2019, on the hospitality side, we have switched to dry steam cleaning, without any chemical products, requiring low energy consumption and considerably limiting our household waste.

The towels are made of bamboo fibre, the welcoming products are only available in large format Ecocert & Ecolabel classified. The welcome slippers can be composted.

It’s time to act, otherwise the hospitality industry will have an uncertain future!”

Patrice Ibarboure

MOF Pastry Chef - Bidart

“Originally from the Basque Country, we grew up under the...

Christophe Hache

Position: Chef ★ - EYGALIERES
Restaurant: Maison Hache

For me, respecting the environment is already respecting what nature gives us at a specific time: seasonality.

It is also to honor a land, a region, traditions and to work with craftsmen and farmers who produce with passion and love.

Without forgetting the work of the cook: use everything, work everything and do not spoil anything!

Christophe Hache

Chef ★ - EYGALIERES

For me, respecting the environment is already respecting what nature...

Tim Bouget

Position: Chef - Devon
: Café ODE

“Being a chef in Devon gives unrivalled access to the finest of fresh fish, shellfish, organic dairy, meat and wild game plus some of the best organic producers who farm in the region.”

Devon born award-winning chef Tim Bouget is passionate about sustainability. He cooks with a conscience, working in tune with nature to produce organic, affordable food using the South West region’s finest ingredients from sea and land. After an impressive hospitality career spanning over 35 years, working at some of the world’s top eateries, he returned to Devon in 2007 to set up ODE Dining with his wife Clare. Based in the picturesque village of Shaldon, ODE have received the Taste of the West South West Restaurant of the Year award in 2008 and 2009, Michelin Red knife and fork, 2AA rosettes and Waitrose Good food guide 6/10, Top 100 National restaurants awards.

In 2012 they opened Café-ODE, which adopts eco-friendly practices such as installing solar thermal and renewable energy systems, and use of compostable plant-based packaging and bio-plastic food containers, cutlery and drinkware. Community is at the core of the café’s operations and a cooperative with other local businesses was developed to share suppliers and to reduce the impact of carbon footprint.

Tim’s culinary expertise and sustainability ethos has received industry recognition in the form of listings in National Restaurant Awards’ UK’s top 100 restaurants, National Organics Awards, Sustainable Restaurant Association’s 3 Star Award 2012 -2020, Sustainable Restaurant of the year Award 2012/13/14 and a CATEY the hospitality Oscars for Sustainable Business in 2014. Most recently ODE-true food won the Sustainable restaurant of the year at the National restaurant awards and The Times critics choice top 100 best places to eat in 2018.

Tim Bouget

Chef - Devon

“Being a chef in Devon gives unrivalled access to the...

Stéphane Jégo

Position: Chef - Paris
: L'ami Jean

Having a restaurant in beautiful neighborhoods is one thing… but the main thing is the message that is conveyed there. All my cooking is geared toward transmission.

The transmission of my know-how to a wide variety of profiles, from professional cooks to physical engineers or political refugees looking for a new start.

The transmission of taste also and the intelligence of human relations. At l’Ami Jean, behind each animal, behind each vegetable, there is a link with its producer and all my support for a sector and the way in which the products are made, with respect for the land and the men who raised or cultivated them.

Stéphane Jégo

Chef - Paris

Having a restaurant in beautiful neighborhoods is one thing… but...

Christian Tetedoie

Position: Chef ★ / MOF - Lyon
: Tetedoie
At the age of 16 he obtained his CAP, and became Best Apprentice of France at 17. From starred restaurants to the homes of great chefs (among others Paul Bocuse, Georges Blanc and even the kitchens of the Elysée!), he forged his experience and intuition. In 1986 Christian decided to open his own establishment, first on the Quai Jean Moulin in Lyon, then on the Quai Pierre Scize. The address became a staple in Lyon, and the chef’s efforts were rewarded with the title of Meilleur Ouvrier de France in 1996, then with 1 Macaron by the Michelin Guide in 2000. In March 2010 and after 7 years working on the project, a new adventure began in Antiquaille on the site of the Fourvière hill in Lyon.Christian Têtedoie is also committed to the promotion and enhancement of French gastronomy throughout the world. At the beginning of 2011, he will be appointed President of the most important association of Chefs, the Maîtres Cuisiniers de France.

Christian Tetedoie

Chef ★ / MOF - Lyon

At the age of 16 he obtained his CAP, and...

Stéphane Dattrino

Position: Chef ★ - Annecy
Restaurant: L'Esquisse

“Since the opening of l’Esquisse, product selection has been established. We make it a point of honor to showcase the products of our region, of our regions. All of them are as rich in products, producers, meetings as each other! This is why we work with products from here and elsewhere. Also it’s by reducing our waste and different energy consumptions that we hope to preserve our planet.”

Stéphane Dattrino

Chef ★ - Annecy

“Since the opening of l’Esquisse, product selection has been established....

Michel and Louis Chabran

Position: Chef ★ - Pont-de-l'Isère
: Maison Chabran

Michel Chabran is a starred chef who belongs to a generation that likes to harmonize tradition and modernity, drawing generously on the riches of its land, to which he will remain faithful the rest of his life. Over the years, he transformed the small family café into a prestigious Michelin-starred restaurant. He transmitted his passion to his son Louis, and under his leadership the next generation of Maison Chabran arrives with the same values and desire to grow.

Michel and Louis Chabran

Chef ★ - Pont-de-l'Isère

Michel Chabran is a starred chef who belongs to a...

Anthony Genovese

Position: Chef ★★ - Rome
: Il Pagliaccio

After attending the Ecole Hôtelière in Nice, he worked in several starred restaurants in France (in Monaco, Marseille and Nice). His Italian family background led him to Florence, where he worked in the three-star restaurant Enoteca Pinchiorri. His career continued in Asia, specifically in Japan, Malaysia and Thailand. He then returned to Italy and worked at the Rossellinis restaurant at the Hotel Palazzo Sasso in Ravello, where he obtained his first Michelin star.

Finally he went to the Italian capital where, in 2003, he launched his project: Il Pagliaccio (the clown).

Anthony Genovese

Chef ★★ - Rome

After attending the Ecole Hôtelière in Nice, he worked in...

Julien Duboué

Position: Chef - Paris
: A Noste

A native of the Landes, Julien Duboué began his apprenticeship with Jean Cousseau, at the Relais de la Poste ** in Magescq before arriving in Paris in 2001 with Alain Dutournier at the Carré des feuillants **. After remarkable visits to the George V *** or to New York at Daniel Boulud ***, he opened his first Afaria restaurant in the 15th arrondissement of Paris, a bistro in which he offers fresh and local products from the South West . In 2010, he opened a new establishment in the Landes where he had the idea of ​​offering plates from his region in the form of tapas.

Committed to defending the products of his region, he opened in partnership with the Maison de la Nouvelle Aquitaine the Corn’R restaurant in October 2016. Workaholic, he opened in April 2018, BOULOM.

Julien Duboué

Chef - Paris

A native of the Landes, Julien Duboué began his apprenticeship...

Ewout Vranckx

Position: Chef - Paris
: Baltard au Louvre

Coming from a family that followed the macrobiotic diet, young Ewout took control of the family kitchen at the age of 12! Little by little, that which was a necessity became a passion, Ewout decided to devote himself to it and make it his profession. And he never did things by halves! In 15 years, he made his way through the biggest tables: The Plaza Athénée, the Louis XV, the Pavillon Ledoyen, Comme Chez Soi, Le Cinq du George V then Le Meurice, and finally Le Pur Hyatt Vendôme with Jean-François Rouquette. It was the latter who, believing his deputy to be ready to take off, one day called one of Baltard’s associates to the Louvre, in order, “to pass on the baton” he said, thus following in the purest and finest tradition of this profession.

Ewout Vranckx

Chef - Paris

Coming from a family that followed the macrobiotic diet, young...

Antoine Gonzalez

Position: Chef - Morocco
: Lianozoff

The health of the land and the nature that feeds us is of paramount importance today. As Chefs we work the fruits of this land every day, so we are deeply connected to it. Nothing can be taken for granted and the example of the sturgeon, which without international awareness could have disappeared from its Caspian cradle, reminds us that together we can take concrete and effective action.

Antoine Gonzalez

Chef - Morocco

The health of the land and the nature that feeds...

Dominique Crenn

Position: Chef ★★★ - USA
Restaurant: Atelier Crenn

“Less is more. And sustainability is the new luxury. In my restaurants, I try to celebrate each ingredient, use every part of it, and understand where it comes from.  When I cook, I am communing with nature.  The flavor is a reflection of how we have treated the planet.”

Dominique Crenn

Chef ★★★ - USA

“Less is more. And sustainability is the new luxury. In...

Daniel Baratier

Position: Chef - Annecy
: L'Auberge Sur-les-Bois

“I can work just as well with one producer for the same product as 100 producers. That’s particularly the case with vegetables.” says Daniel Baratier. And justifiably so, respecting life and the environment also means accepting the realities of the farming world. Whether it is the particularity of the terrain, the weather or the low quantities inherent to small farms, Daniel Baratier works with these realities on a daily basis, even if it means having to call 100 market gardeners to get the quantity you want. No inputs, no chemistry, no industry… And only direct production, local or national. It is this virtuous logic, respectful of the environment and of mankind, that has animated Daniel Baratier for more than fifteen years. A commitment he continues with his restaurant, the Auberge sur-les-Bois, which opened at the end of 2018. »

Daniel Baratier

Chef - Annecy

“I can work just as well with one producer for...

Adam Handling

Position: Chef - London
: Frog by Adam Handling

Scottish-born chef and restaurateur Adam Handling is a multi-award winning chef who operates restaurants and bars in London including Frog by Adam Handling and Eve Bar in Covent Garden, and Adam Handling Chelsea.

At the heart of his cooking is a commitment to championing seasonal local produce and eventually eliminating all food waste. He does this by creating beautiful dishes from offcuts that are usually thrown away, and operating as far as possible a zero waste policy. For example he will purchase whole animals and use every part; he will never use unnecessary garnishes on cocktails or in dishes, and fruit and vegetable offcuts are used to produce purees and fermented ingredients.

Food suppliers have to deliver their goods in recyclable cardboard, it is a rule that nothing is delivered in plastic or polystyrene. As for decorative floral arrangements in his restaurants, no cut flowers are displayed, only living plants and herbs.

The Adam Handling Group teaches a practical understanding of sustainability processes within its training and apprenticeship programmes.  Adam believes that zero waste, food production and seasonality is essential knowledge for everyone working in the hospitality industry, and particularly amongst his management and staff.

Adam Handling

Chef - London

Scottish-born chef and restaurateur Adam Handling is a multi-award winning...

Juan Arbelaez

Position: Chef - Paris
: Vida
The way I eat, consume and choose my products has changed a lot lately.The environmental challenges we face require us to reassess our consumption patterns to combat one of the biggest issues that affects our planet: over-consumption.Faced with this challenge, we must all reflect, each to his/her own measure, on how to develop consumption and do their part for future generations.Consume seasonal productsIt’s very simple! We can all pay a little more attention to the natural cycle of the seasons. Seasonal products are less processed, more suited to our nutritional needs and less expensive.Choose small local producersConsuming locally is a simple way to fight greenhouse gas emissions and reduce the number of kilometers your food travels before reaching your plate. Choose local and national products and, in France, do not hesitate to try the deals offered by AMAP (Associations pour le maintien d’une agriculture paysanne) to support small producers. However, enjoy a mango or a lime from time to time!Avoid food waste We often cook with abundance and generosity, but overproduction of food is one of the main causes of global warming. There are two very simple ways to combat food waste and avoid buying products in unnecessary quantities:
  • Streamline your shopping list by developing advance menus for the week.
  • Cook your leftovers at the end of the week with an improvised frichti or brunch.
Reduce plastic consumptionPlastic destroys our oceans and biodiversity. We know it. It is imperative to reduce our consumption and permanently ban all single-use plastics that we use daily without even paying attention (bags and bottles, straws, cotton swabs…).Here are some easy ideas to put into practice to start reducing your personal plastic waste production:
  • Use a reusable water bottle while traveling or at the office.
  • Drink tap water when you are at home.
  • Use reusable bags for shopping and nets for your fruits and vegetables.

Juan Arbelaez

Chef - Paris

The way I eat, consume and choose my products has...

Alain Caron

Position: Chef - Amsterdam
: Petit Caron

Paris born Alain Caron is a chef in the Netherlands. In addition to running his own restaurant and café, Café Caron and Petit Caron, he has appeared on Dutch television programs including Masterchef Nederland. He also has 14 cookbooks to his name.

Alain Caron

Chef - Amsterdam

Paris born Alain Caron is a chef in the Netherlands....

Tom Hunt

Position: Chef - London

“From seed to plate, our food system has the biggest impact on the planet: affecting soil health, biodiversity and whole ecosystems.

It is the single biggest emitter of greenhouse gasses, and a destroyer of ecologies. But it is also the opposite to all this. Good food and farming regenerates soil, promotes biodiversity, sequesters carbon emissions and builds ecosystems. Food is nature as are we. Simply put, what we eat can contribute towards a better world.”

Tom Hunt

Chef - London

“From seed to plate, our food system has the biggest...

Bill Telepan

Position: Chef - New York
: The Metropolitan Museum of Art

As a chef, I know that buying locally and seasonally is not only better for flavor, but better for the environment and our health as well. In my experience, the best ingredients come from our local farms, and supporting those farms helps sustain our local economy and our climate. By creating more demand for their products,

we can drive the supply, encouraging large factory farms to change their practices and helping sustainably grown products become more widely available to all.

As a father and as executive chef of Wellness in the Schools, a New York-based non-profit that works in 200 schools with over 95,000 children, I know that feeding our children good, real food helps them stay healthier, and improves their ability to learn and focus. And by offering delicious and nutritious food we also help fight obesity, which leads to heart disease, diabetes and other early childhood diseases.

I am fortunate to be able to pay it forward as Sustainability Director of the Institute of Culinary Education in New York. I work with our future chefs to improve sustainability and reduce waste in the kitchen and throughout the supply chain, wherever possible taking less from the planet and giving back more.

As a chef, serving the best-tasting, freshest food is paramount. As a human being, marrying that with a commitment to our environment, our climate, and our children is what drives me every day.

Bill Telepan

Chef - New York

As a chef, I know that buying locally and seasonally...

Denny Imbroisi

Position: Chef - Paris
: IDA

Italian chef Denny Imbroisi creates a very personal cuisine, that of his transalpine roots. In his first restaurant, IDA, the cuisine is based on the seasonality of the products, the accuracy of the combinations and the variations of colours and flavours with all the Mediterranean generosity that characterises him so well.

Denny Imbroisi

Chef - Paris

Italian chef Denny Imbroisi creates a very personal cuisine, that...

Laurent Petit

Position: Chef ★★★ - Annecy-le-Vieux
: Le Clos Des Sens
“I have many strong memories of my childhood, in Bussières. Delectable smells from my father’s butchery permeated the house – meat pies fresh from the oven, steaming brawn, salamis and saussison drying, blood sausages cooking, smoking pork belly, sausage meat being mixed.Experiencing these aromas inspired my first fascination with the culinary world. But my first true taste of this world was with Michel Guérard, in Eugénie-les Bains, thanks to an unexpected recommendation by Nicolas de Rabaudy. I discovered a world that marvelled me.I believe that, since day, ‘la cuisine’ is my daily guide, it gives an immeasurable thirst for life.”

Laurent Petit

Chef ★★★ - Annecy-le-Vieux

“I have many strong memories of my childhood, in Bussières....

André Chiang

Position: Chef - Taiwan
: RAW

“Sustainability Gastronomy is to : Makeover the damage we accumulated in the past ; Gather the awareness we have in present ; and Make action & impact to the environment we want to the future”

André Chiang

Chef - Taiwan

“Sustainability Gastronomy is to : Makeover the damage we accumulated...

Mathilde Favre d’Anne

Position: Sommelière - Angers
: Le Favre d'Anne

Mathilde Favre d’Anne is a sommelier and head waiter at Pascal Favre d’Anne’s Culinary Loft.

Mathilde Favre d’Anne

Sommelière - Angers

Mathilde Favre d’Anne is a sommelier and head waiter at...

Alexandre Willaume

Position: Chef - Paris
: Le Scribe

Several years ago I became aware of the impact in the world of intensive animal agriculture, on the use of drinking water, deforestation, available agricultural land, and greenhouse gas emissions, the impact of overexploitation of certain fish, the enormous food waste, to mention just a few of these facts. I told myself that my profession, and its positive evolution, was calling on me and my conscience to not stand idly by. And even less to tell myself, as I hear it too often: “it’s no use, it’s too late”. No, it is not too late.

That’s why, as a chef, but also as a human being, I decided to change everything I could do on my own scale, in the restaurant, the hotel I work for, my teams and around me, to spread this information and awareness.

My values: preservation of the environment, healthy and delicious nutrition, better treatment of animals, and the preservation of our resources, our planet, our future and that of our children.

So, on a daily basis: I am constantly looking for the best product (origin, breeding, processing, slaughter); I favour wild fish and those on the consumption list of associations such as the WWF & BLOOM; I favour artisanal fishing methods (fishing on foot, traps, lines, trolling lines, trawl, seine); I have endeavoured to eliminate eggs from battery hens from the entire hotel; I work as much as possible with suppliers, in the same ethical and responsible logic and I am always looking for small quality producers; I make a cuisine based on seasonal products, marine and vegetal, a healthier cuisine by eliminating too much fat, sugar, dairy products and by working in collaboration with my pastry cooks on vegan & gourmet desserts. I also make sure to have vegetarian and vegan options on all my menus and points of sale.

Influence, change, make change, raise awareness, and pass on, through our profession, our work as a Chef, to build tomorrow’s gastronomy, and to make our profession evolve positively . We are and we must be actors of tomorrow’s changes. 🌍

Alexandre Willaume

Chef - Paris

Several years ago I became aware of the impact in...

Guy Savoy

Position: Chef ★★★ - Paris
Restaurant: Restaurant Guy Savoy

Every morning we receive products in our kitchens that have been cultivated, fished, raised by farmers, breeders, fishermen and winegrowers… who love and respect their environment.

I am proud to work with them.

Guy Savoy

Chef ★★★ - Paris

Every morning we receive products in our kitchens that have...

Nicolas Magie

Position: Chef - Martinique
: Le Zandoli

A star-rated cuisine, concentrated in everything, tasty, generous, where the product takes the upper hand in an assertive and assertive way. Nicolas Magie does not divert the conventions of good taste and flavours. He transcends them, extracts the best, concentrates juices and sauces, and places the product at the centre of everything.  “Whatever happens, I favour the arrivals of my local producers. I then create my cuisine, my menu, according to what the land and the sea are willing to offer me…”.

In 2019, Nicolas Magie took the decision to leave (on very good terms) the Saint James after 7 and a half years of collaboration to give his starry life a turn. He changed his life and took over the general management of “Le Zandoli” in Martinique.

Nicolas Magie

Chef - Martinique

A star-rated cuisine, concentrated in everything, tasty, generous, where the...

Henrik Andersson

Position: Chef - Paris
: Le Fumoir

Chef Henrik Andersson creates healthy and inventive cuisine with Scandinavian influences. He is resident chef at Le Fumoir, working with the best suppliers, and for some products directly with the producers to follow the seasons as closely as possible. There, he creates a new lunch and dinner menu every week, a fish of the day for lunch every day of the week as well as vegetarian dishes.

Henrik Andersson

Chef - Paris

Chef Henrik Andersson creates healthy and inventive cuisine with Scandinavian...

Jean-Luc Tartarin

Position: Chef ★★- Le Havre
: Jean-Luc Tartarin

Jean-Luc Tartarin, a native of Caen, trained at Plaisance aux Galets in Veules-les-Roses, Boyer aux Crayères in Reims, Gill in Rouen, was the brilliant chef of La Villa Havraise, in Armand Salacrou’s former home, under the auspices of the Partouche family. For the last three years, he has been “the” chef in town.

Jean-Luc Tartarin

Chef ★★- Le Havre

Jean-Luc Tartarin, a native of Caen, trained at Plaisance aux...

Angèle Ferreux-Maeght

Position: Chef - Paris
Restaurant: La Guinguette d'Angèle

I place consciousness at the center of my approach.

If the vegetables have been grown with love, we cook them with much more joy, this positive energy will be transmitted in our dishes, which will only be better.

As cooks, our mission is to respect the land and the people who care for it. Our commitment is also for the future.

Angèle Ferreux-Maeght

Chef - Paris

I place consciousness at the center of my approach. If...

Dina Nikolaou

Position: Chef - Greece
: Evi Evane

Dina Nikolaou is a cooking show host who divides her time between Athens and Paris. After studying management and marketing, she decided to listen to her heart and followed several training courses in prestigious schools such as “Le Cordon Bleu” and the “Ritz Escoffier”. The gastronomist quickly became the unmissable culinary icon of Greek television. In Athens, she hosted the cooking section of a daily television program. She was a favourite with television viewers and excelled at generously sharing her knowledge of local recipes and products. The publication of her books naturally followed. Dina Nikolaou then decided to return to France and opened the Greek restaurant “Evi Evane” in Paris with her sister. In 2008, Dina published a book with the Minerva publishing house: Greece, my mother’s cooking. She now hosts the programme Ma cuisine grecque on the Cuisine Plus channel.

Dina Nikolaou

Chef - Greece

Dina Nikolaou is a cooking show host who divides her...

Grégoire Berger

Position: Chef - Dubai
: L'Ossiano

“I am currently the chef at l’Ossiano, at the iconic hotel atlantis the palm.

The restaurant is located under one of the most beautiful and largest aquariums in the world where some species are preserved and many others are reproduced. We in Dubai are very concerned about the sustainable approach of all the fish we work with and are associated with our fishermen whether it is the toothfish from the Kerguelen Islands or the fish from the Breton coast (where I come from) to use only responsible fishing too, we are working on a project to create our own garden on the hotel site to avoid foreign products, fruit and vegetables as much as possible. Dubai is at an ecological turning point that I hope will bear fruit, and we are determined to be part of it.”

Grégoire Berger

Chef - Dubai

“I am currently the chef at l’Ossiano, at the iconic...

Chloé Saada

Position: Chef - Paris
: Sheffa

Chloé Saada is a self-taught baker. Since she was a child, Chloé has had two passions: photos and cooking. She satisfied the first one by training as a graphic designer and photographer. She is now also the chef of the Parisian restaurant Sheffa, inspired by the oriental cuisine.

Chloé Saada

Chef - Paris

Chloé Saada is a self-taught baker. Since she was a...

Fanny Rey

Position: Chef ★ - Saint-Remy-de-Provence
: l'Auberge de Saint-Rémy-de-Provence

The restaurant l’Auberge de Saint-Rémy-de-Provence, where she is chef, was awarded one star in the Michelin Guide in 2017. This makes Fanny Rey one of the few women chefs with stars in France.

Fanny Rey

Chef ★ - Saint-Remy-de-Provence

The restaurant l’Auberge de Saint-Rémy-de-Provence, where she is chef, was...

René et Maxime Meilleur

Position: Chefs ★★★ - Savoie
: La Bouitte
René Meilleur, a poet cook, creator of dreams and emotionsFrom his Savoyard origins in Saint-Marcel, René Meilleur has kept in his heart the love of his Belleville valley with its rich natural and cultural heritage, the centerpiece of the “3 Valleys” domain in the Vanoise National Park, and especially the forgotten flavors of the cuisine of its Savoie mountains.Maxime Meilleur, surpassing oneselfFrom 9 to 21 years old, competitive sport occupied the whole existence of this biathlete, in love with his native Savoie. One day, Maxime Meilleur entered his father’s kitchen “to make a custard”; he never came out!

René et Maxime Meilleur

Chefs ★★★ - Savoie

René Meilleur, a poet cook, creator of dreams and emotions...

Paulo Airaudo

Position: Chef ★ - Spain
Restaurant: Amelia

The way we produce: “In our restaurant we have the philosophy of offering a sustained local product that allows it to be viable and healthy on its own”

What we cook and eat, “We take responsibility and buy the best quality from small producers”

How we think and talk about Food, Health and the Environment: “The world where we live must take care of it and contain it since later we will have difficulties to continue developing our work. It is our home »

Paulo Airaudo

Chef ★ - Spain

The way we produce: “In our restaurant we have the...

Serge Gouloumès

Position: Chef - USA
: Glass Light Hotel

Cooking very good food while respecting not only the seasons for both fruits and vegetables but also non-abusive and destructive fishing practices.

Today I favor small producers who respect the earth and give time to produce vegetables and fruits without pesticides and fertilizers that pollute the land more than they enrich it.

Follow the seasons like our parents and grandparents did!

Give the chance to passionate people who give a lot of their time to make exceptional products.

Through our profession, we have the duty to inform our customers that we have to respect the earth. Much safer if it is done today! We have to think about tomorrow for future generations and ensure the right decisions are taken.

Serge Gouloumès

Chef - USA

Cooking very good food while respecting not only the seasons...

Olivier Bellin

Position: Chef ★★ - Plomodiern
: L'Auberge des Glazicks

With no real vocation, except that of being a gourmand, Olivier Bellin left to do his apprenticeship at the Lycée Le Paraclet in Quimper. There he meets Chef Jean-Pierre Guillaume who was to help him motivate his career with a passion. In 1991, he won the competition for Best Young Chef of the West, which opened many doors for him. He chose the Landes, in Magescq, at Jean Coussau’s and discovered the products of the Gers. In Pont Aven, closer to his roots, Olivier then joined Guy Guilloux’s team at La Taupinière. It was here that he would discover how to transform the most beautiful seafood produce into something sublime.

Olivier Bellin

Chef ★★ - Plomodiern

With no real vocation, except that of being a gourmand,...

Ludovic Turac

Position: Chef ★ - Marseille
: Une Table, Au Sud

Change everything so that nothing changes. It was on 1 January 2013, the day Marseille became European Capital of Culture, that Ludovic and Karine Turac took over the helm of Une Table au Sud. The 30-year-old Ludovic Turac from Marseilles, who studied at some of the great Parisian restaurants (the Bristol and Guy Savoy, then the Hôtel du Castellet and the Top Chef 2 competition), and his wife Karine (sommelier and room manager), now carry high the flag of one of the most beautiful restaurants in Marseilles.

Une Table, au Sud was recently awarded a star in the famous Michelin guide, making Ludovic the youngest starred chef in 2015.

Ludovic Turac

Chef ★ - Marseille

Change everything so that nothing changes. It was on 1...

Eric Guerin

Position: Chef ★ - Saint Joachim
: La Mare aux Oiseaux
I am passionate about nature; I travel the world, alternating between urban jungle, wilderness and oceans.When my dishes are seafood, I defend the Catfish, old and long fishes to better protect the Sea Bass, the Pike Perch, or the Turbot.When my dishes are land-based, I organize the short circuits around my house to listen to my producers, respond as best as possible to their needs and to the generosity of the land, thus obtaining the optimal quality of each product.When my dishes are healing, they are made from Spirulina, burdock root, or other superfoods with magical powers.The wine list is well thought out, we fight plastic and polystyrene, and each of us, at our own level, works towards the respect of the other.

Eric Guerin

Chef ★ - Saint Joachim

I am passionate about nature; I travel the world, alternating...

Fabio Chizzolla

Position: Restaurateur and Farmer - New York

Westwind Orchard was an abandoned orchard, which we rescued and revived in 2002. 

After 18 years, we make natural hard cider, without any sulfites. 

We grow vegetables and fruit in the most natural way we can, and we serve them in our Italian restaurant and pizzeria at the farm. 

We are committed to serve our produce in season. 

We grow chickens for meat and eggs and let our chicks hatch their own eggs for future flocks, pastured raised, using non-GMO & soy-free feed.

We love our community and mostly sell our cider, provisions and produce within 100 miles of our orchard.

Fabio Chizzolla

Restaurateur and Farmer - New York

Westwind Orchard was an abandoned orchard, which we rescued and...

Ciccio Sultano

Position: Chef ★★- Sicily
: Duomo

From the beginning, I have been looking for producers I can trust and involve in my kitchen, establishing a strong relationship, professionally and over time also personally. What I look for first in a supplier is eco-sustainability. We must never forget that the supplier defends my honor and that of the customer: they are an essential part of the mechanism. Support is based on mutual dignity, both from an economic and cultural point of view. Promoting quality is contributing to history.

Expanding the discourse of sustainability to ecology, I think that the small gestures, such as the reuse of copper containers and straws, which we adopted in our restaurants, are worth a lot. Sustainability in the field of food and catering is a behavior even before being ideology, policy or fashion. As a chef and as a team, we strive every day to set an example in supporting the growth of the territory in the concept of environmental sustainability.

Ciccio Sultano

Chef ★★- Sicily

From the beginning, I have been looking for producers I...

Laurent Huguet

Position: Chef - Strasbourg
: La Relais de la Poste
We must be attentive to the well-being of our guests in the content of our plates.It is important to compose our menus according to the seasons and our inspirations driven by real convictions to surprise our customers and bring them back to the taste of products by seasonality.You have to work on a creative and healthy cuisine by favoring short circuits and the home-made.Our wonderful country is full of passionate small producers, fishermen, breeders. We must meet them in order to put all these beautiful products forward. Yet you also have to be curious to taste all the spices and products from around the world.Then you have to be aware of not wasting, knowing how to cook the products from A to Z in the kitchen.Knowing how to decorate and appeal to our customers up-dating old ingredients and products to contemporary taste.

Laurent Huguet

Chef - Strasbourg

We must be attentive to the well-being of our guests...

Christian Etchebest

Position: Chef - Paris
: La Cantine Du Troquet

Coming from the rural area, let’s take a small step backwards for a big step forward in this world which is moving way too fast.

I am very sensitive to preserving our planet.

We, as cooks, as business leaders, need to educate not only our employees but also our customers.

We work with people who are passionate about their profession. It is always best to go to a small producer, a small craftsman, or a small winemaker who respects the environment and who respects his land.

Let us reflect together on how to educate about food waste, how to recycle, how to manage our deliveries.

Among other things, the future of our planet will depend on these changes so that we can leave a more sustainable planet for our children.

Christian Etchebest

Chef - Paris

Coming from the rural area, let’s take a small step...

Virginie Basselot

Position: Chef ★ / MOF - Nice
: Le Chantecler
Virginie Basselot is one of the figures of the new generation of rural French gastronomy. She has already been awarded several times the Meilleur Ovrier de France. Since 2018, she has been at the helm of the Michelin-starred restaurant Le Chantecler.

Virginie Basselot

Chef ★ / MOF - Nice

Virginie Basselot is one of the figures of the new...

Bruno Verjus

Position: Chef ★ - Paris
Restaurant: Table Restaurant

“How we feed ourselves determines the world in which we live.”

Bruno Verjus

Chef ★ - Paris

“How we feed ourselves determines the world in which we...

Marcel Ravin

Position: Chef ★ - Monaco
: Blue Bay

“My kitchen is open to the world through its identity. But my commitment is always focused on respecting nature and the environment, because it is part of my DNA.

In my family, we lived off what the Earth offered us at harvest time and we always ate what we cultivated and produced.

I’m not just responding to a trend, it’s ingrained in me. I need this to feel alive.

We must take the time to observe and listen to nature, because it is what guides us.

Nature is always stronger than man and we see proof of this every day with climate change, storms, floods…

This nature has always guided me, challenged me and upset me to the point of losing my footing. It arouses in me an insatiable need for creativity…”

Marcel Ravin

Chef ★ - Monaco

“My kitchen is open to the world through its identity....

Grégory Cohen

Position: Chef - Paris
: Hotel Bowmann

Being a committed and responsible cook means, for me, integrating the environmental impact into my daily routine, through energy and water control. For example in the kitchen we switched to induction hobs for saving energy (in the kitchen we usually leave the gas on non-stop), we have equipped all the water points with infrared systems which stops us from forgetting to turn off the water.

I work my products to the extreme, that is to say that I will extract the substances from the ingredients to cook them entirely; the peels of the vegetables will join the base of the broths …

This working of the product in full yields the fillets for the whole fish and a base of sauce with the heads and bones, as well as for the meats and bones.

I favor crops, livestock and fisheries based on a sustainable approach, because for me it is essential to be alert on global issues both at the ecosystem and human level.

The world has become a village in which we do our shopping, tapping into all its original products, its differences and its skills, and it is a good thing we must learn to become citizens of the world!

At the same time though, we must be alerted and take into account the environment of men and regions as well as the societal impact and the impact on our planet to preserve it as best as possible without losing sight of the fact that we are only passing through and that ahead of us are the generations to come….

Grégory Cohen

Chef - Paris

Being a committed and responsible cook means, for me, integrating...

Tanguy Laviale

Position: Chef ★ - Bordeaux

Garopapilles is above all an idea of restoration. A restaurant in the broad sense of the word. For us to take our time. We’ve been working on this from the very beginning. Putting time back at the center of our work and of the debate. Time is just as much about sharing (the time we spend at the table), as it is about the seasons, and the proximity of the products we select. Give time the time it needs. Let the products grow, develop, without transgressing the seasons. We rationalize the products we use as much as possible to leave as few traces as possible behind us. The “Belle Cuisine” is all about the respect that we pay to time.

Tanguy Laviale

Chef ★ - Bordeaux

Garopapilles is above all an idea of restoration. A restaurant...

Louis-Philippe Vigilant

Position: Chef ★ - Dijon
: Loiseau des Ducs

After working in the closed circle of Michelin multi-star restaurants, including the Relais Bernard Loiseau, Louis-Philippe Vigilant took over the kitchens of Loiseau des Ducs in July 2013.

Since then, this young Chef of Martinique origin has been making his mark, with excellence as his motto.

Louis-Philippe Vigilant

Chef ★ - Dijon

After working in the closed circle of Michelin multi-star restaurants,...

Stéphane Pitré

Position: Chef ★ - Paris
: Louis

This young Breton boy had a passion for cooking since the age of 12.

After an apprenticeship in the heart of the forest of Brocéliande and a few seasons on the Atlantic coast, Stéphane decided to leave his homeland for London at the age of 22. First of all, the Estaminet, a classy restaurant in Covent Garden, then Martinique to “feel” a little exoticism, the Ritz under the direction of John Williams, where he climbed the ladder of the tough job’s hierarchy as a junior sous-chef! In 2005 Stéphane returned to his homeland and took his first place as a chef at the restaurant “Chez Cécile” in Paris, where he received his first distinction, a gourmet bib in the Michelin guide! In 2008, it was alongside Alain Senderens, a top chef at the 2-star Place de la Madeleine in the Michelin guide, where he closed the loop. Under chef Jérôme Banctel, he perfected an inventive cuisine that respects the culinary fundamentals. Between 2011 and 2015 the anchor was set brilliantly in the kitchens of the Metropolitan, the menu he created reflects all his intuition and creativity, which he blends with his roots: a colourful French cuisine. He works with neatness and accuracy, no more and no less than great art! In September 2014, Stéphane won the Gault & Millau grant for young talent, the “helping hand” that enabled him to open his first restaurant in Paris, rue de la Victoire: Louis.

Stéphane Pitré

Chef ★ - Paris

This young Breton boy had a passion for cooking since...

Christophe Hay

Position: Chef ★★ - Montlivault
: La Maison d'à Côté

Concerned about the impact my restaurant could have on the environment and the respect for everything around it, we built a 100% electric building using a wind energy supplier.

We recycle waste, using three composters in our garden.

We use a heat pump to air condition or heat the restaurant room with a compensation battery to avoid losing energy.

We work mainly with small local producers around us and Loire fishes from Sylvain Arnoult. Our menu is therefore more based around the arrival of new products rather than seasonality. All the vegetables and aromatic plants come from our garden located 200 meters from the restaurant.

Christophe Hay

Chef ★★ - Montlivault

Concerned about the impact my restaurant could have on the...

Jean-Pascal Irissou

Position: Chef - Dubai
: Shangri-La Hotels and Resorts

“Listening to customers and anticipating their gastronomic expectations allows me to design our menus with my teams, giving priority of course to fresh seasonal products and local fishing here in Dubai, the variety of which I discover day after day.

There is now the development of local organic farming that produces beautiful seasonal vegetables in greenhouses using the sun, recycled water to produce the energy necessary to regulate temperature and watering.

Take the time to interact with these producers, the fishermen and just cook these products steeped in history with respect and simplicity.

We must defend our ideas, our convictions, our DNA every day, explain to our customers from around the world why I don’t want to cook an asparagus in October, why I don’t cook a St Jacques in July.

I take the time to share and transmit to my chefs of various nationalities, simple ideas of respect for nature, and the taste for authentic, creative, homemade and above all good cuisine.”

Jean-Pascal Irissou

Chef - Dubai

“Listening to customers and anticipating their gastronomic expectations allows me...

Nicolas Isnard

Position: Chef ★ - Prenois
: Auberge de la Charme

In 2008, Isnard launched into the adventure of L’Auberge, in Prenois, the ideal place to reveal all his gastronomic signature and a warm and sincere atmosphere. Through his recipes, we should recognize a story that resembles him, that even tells it. Curious about all cultures, he comes to draw his energy from all the countries he travels through.

Nicolas Isnard

Chef ★ - Prenois

In 2008, Isnard launched into the adventure of L’Auberge, in...

Elena Arzak

Position: Chef ★★★ - Spain
: Arzak

“The Basque Country and San Sebastian, our city, are intense lands and this intensity has marked our cuisine. The food here is a reflection of a way of life – simple, profound and passionate.

In our changing times we continue to adapt. Sensitivity to the environment, social responsibility and reflecting on the new ways we congregate and communicate are all a part of moving forward at Arzak as much as the techniques, tastes and experiences related to cooking. We are looking to rediscover the essence of taste. At Arzak, we don’t want to mask flavor, texture or aroma but rather respect them embracing the intensity of nature and the purity of raw materials. The sustainable work of our local producers is key. We are committed to improving the environment and are constantly working to be more sustainable. We prioritize local consumption to support the producers in our areas.

I am proud to be a cook and working together with farmers and fishermen to support my community reminds me of why I wanted to become one.”

Elena Arzak

Chef ★★★ - Spain

“The Basque Country and San Sebastian, our city, are intense...

Vincent Lucas

Position: Chef - Bergerac
: Étincelles

Starred chef Vincent Lucas and his wife established La Gentilhommière, a guest house that houses his restaurant: Étincelles. The chef’s cuisine is French, with no dust. Tradition and modernity combine in his plates where respect for products and seasons remains a priority.

Vincent Lucas

Chef - Bergerac

Starred chef Vincent Lucas and his wife established La Gentilhommière,...

Arnaud Bloquel

Position: Chef - Guadeloupe
: Orchidéa

After twelve years of experience with renowned chefs such as Pascal Borrell, Philippe Rigollot, Christian Constant, Joël Robuchon, Cyril Lignac, Jean-Marie Gautier and Jean-François Bérard, Arnaud Bloquel decided to open his own restaurant in Guadeloupe, under the sign of renewal.

2014, the Orchidéa is born in the heights of the Gulf of Saint-François. The Chef wishes to distinguish himself by offering a refined and inventive cuisine, highlighting French gastronomy and local products, all with respect for the seasons.

Arnaud Bloquel

Chef - Guadeloupe

After twelve years of experience with renowned chefs such as...

Gilles Choukroun

Position: Chef - Paris
: Cuisine Urbaine Parisienne
“In recent years, the way I eat, cook, shop and consume has changed a lot.Not only in a concern to fight over-consumption, nor to preserve our natural resources, all this seems essential to me since a long time, but also by becoming aware that it is fundamental to take care of our bodies and the well-being of our customers.This requires an awareness of and commitment to responsible, sustainable and healthy catering.Also, my approach is very clearly oriented towards a healthy, living and vegetal food for a permanent attention to our nutritional needs, by putting at the heart of my cooking all the richness and potential of our nature and its biodiversity: its vegetables, fruits, plants, herbs and wild and medicinal herbs “.

Gilles Choukroun

Chef - Paris

“In recent years, the way I eat, cook, shop and...