Marina Cazat
Private Chef - Normandy, France
“Nowadays, cooking is not enough to be a chef, you also have to find solutions and unite against the loss of biodiversity. Marina is committed to her Norman terroir. In Normandy we are surrounded by greenery, groves. It’s a chance for me to work in this setting but also with local producers and breeders, formidable, […]
Thomas Besnault
Chef - Esvres-sur-Indre
Committed, responsible, Thomas offers a cuisine with local, regional products, cooked over fire, flame and embers. Every morning Thomas enjoys harvesting his vegetables and fresh herbs in the 1 hectare permaculture vegetable garden, walking through the forest to pick young shoots in spring, mushrooms in autumn. The raw and wild nature is his inspiration and […]
Basma Elkhereiji
Chef & Food Entrepreneur - Jeddah, Saoudi Arabia
“A dish perfectly created is a dish that is fully consumable. Food waste is a global phenomena and we are all responsible to educate the consumers and the chefs alike. Creating a perfect dish should satisfy both the client and the environment.”
Jeffrey Cagnes
Pastry chef - Paris
“Jeffrey Cagnes is the Pastry Chef and founder of Maison Jeffrey Cagnes Paris. After giving back its letters of nobility to the Maison Stohrer, or even after working alongside Jean-François Piège, he decided to launch his own establishment in September 2021, in the heart of the 17th arrondissement of Paris. It expresses a sincere, generous, […]
Barbara Massaad
Culinary author - Lebanon
Authenticity matters, I am always in search of history when dealing with my food research. Having said that, I am not against new ideas, fusion recipes, etc… I do prefer to eat local food with flavours that have been enjoyed for many generations. I think if we lose them, we lose a part of a […]
Stéphane Carrade
Chef ★★ - Le Pilat
We need to rediscover our parents’ peasant common sense, which we forgot too quickly. Looking back, we can come back to simple solutions based on what our ancestors did, and correct our mistakes. And the young people who are surrounding me on a daily basis in my brigade have a very clear and highly developed […]
Daduna Ghlonti
Chef - Georgia
All my recipes are based on my father’s traditional cooking method combined with my twist of modern georgian cousine… As a mother l’m trying to feed my kids with plant based meal. My goal is to use at least 20 different ingredients each day to provide a diverse nutrition plan, witch is the most important […]
Christophe Canati
Chef - Chenonceau
In love with our terroir of Aquitaine, we mainly use the products from our region. The halls of Pau and its square are a real ideal playground for our passion and our creation. As my young brigade is care about climate-related issues, a compost for the benefit of our vegetable supplier has been set up. […]
Amal Lhajri
Chef - Bordeaux
Baking in a sustainable way means having fun with treats that are healthy for the body and respectful of the environment: using only organic products from our local producers and making as many plant-based pastries as possible in order to reduce, for example, the greenhouse effect and promote animal protection by replacing gelatin with agar […]
David Gallienne
Chef ★ - Giverny
“A hyperactive young boy fleeing the school benches, I always knew thanks to my grandfather that I was destined to make my life a passion and a passion my life. Indeed, he had his own garden, his poultry, took me hunting, fishing, picking mushrooms or collecting snails… enough to give me an education, a very […]