Cédric Savarin Marestan
Chef - Agen
Let’s recover the French know-how. Why should we go look for a product on the other side of the planet when our countries, our local producers and our know-how give wonderful results…
Nicolas Pastot
Chef - Paris
Executive Chef of the Kimpton St Honoré Paris and the Montecito restaurant, Nicolas Pastot offers the iconic dishes of Californian cuisine. Having officiated for more than 10 years in the kitchens of Café de la Paix, a true Parisian institution, Chef Pastot offers responsible and sustainable cuisine that highlights the work of farmers and uses […]
Valentin Morice
Chef ★ - Chanverrie
“The most noble path is the one traced by nature. Sublimating the products, being as close as possible to the terroir is the best way to pave the way for future generations, it is our daily life. The important thing is not to convince but give food for thought….(Marc Werber)”
Anthony Denon
Chef - Paris
“I make gourmet, contemporary cuisine where plants are the core of the experience. I don’t waste anything, I use all of each product, so the experience is complete. We sort plant waste for composts, limit plastic and paper use. We look for local producers, sustainable fishing products, French meat with a sustainable diet!”
Raz Rahav
Chef - Tel Aviv
“At OCD we work on being a zero-waste restaurant where we use every part of all ingredients—creating a circular system where waste becomes part of future menus. Working with farmers who bring us the best produce, from fruits and vegetables to fish and cattle. Our relationship with our framers and producers extends beyond grade “A” […]
Bryan Esposito
Chef - Paris
I have been a pastry chef for 13 years and I am from Avignon. I like to highlight products from my Provençal region but also local products from different cultures. The pastry chef job leaves so much room for creativity that the only limit is our imagination! I attach particular importance to respecting the seasonality […]
Yoni Saada
Chef - Paris
For me, sustainable cooking is the essence of being a chef, it is the best way to respect nature and develop my creativity. Sustainable cooking means offering the best products of each season to our customers and highlighting all our producers who respect their land. Those who allow us to enhance our national soil and […]
Elis Bond
Chef - Paris
Elis Bond was planning a career as a graphic designer when he discovered his true passion for cooking. At 21, he opened a restaurant in Paris specializing in traditional Creole cuisine until he decided to embark on a new entrepreneurial project with his wife Vanessa. They are jointly launching an event catering and home chef […]
Lydia Gautier
Tea Sommelier - Paris
“Tea is a product of the land, a subtle combination of earth, sky and man”. As an agronomist by training and a botanical enthusiast, I have been promoting the work of tea and plant producers for 25 years. I also pass on this passion through books, advice and training. Today, I share my values of […]
Alan Geaam
Chef ★ - Paris
Alan Geaam is a true autodidact. He arrived from Lebanon, his country of origin, without speaking a word of French. He worked in the building during the day and diving in the evening. By following his talent, and with perseverance and passion for cooking, he gradually climbed the ranks to the first position of chef, […]