Julien Amat
Chef - Castelculier
This dream was forged in my earliest childhood in Aveyronnaise in the footsteps of my father, a cook, and my grandmother, whose blanquette and other jokes have forever refined my taste buds. As a child, asleep in the kitchen, awaiting the end of my parents’ work, the scent awakened in me this desire to learn […]
Manuel Nunez
Chef - Agen
“Our generation must take the lead and show the example, so that in the future, good and kindness become the norm. Apart from salt, we only use products sourced less than 80 kilometers from the restaurant. It is our duty to highlight our formidable local producers, while limiting as much as possible the environmental impact […]
Johanna Le Pape
Chef - Paris
“Pastry making is an art that I wish to take further by providing healthy, sustainable, and “well-being ” aspects. In order to achieve this, I created 5 pillars on which to rely to offer a new vision to my profession and thus break the codes. I am committed to nourishing and for people to learn […]
Laurent Pichaureaux
Chef - Paris
Originally from Poitou-Charentes, I started my apprenticeship in les Deux-Sèvres and continued in Charente at Château St Catherine (Relais du Silence) in Montbron (16), then to Lyon at the villa Florentine (Relais & Châteaux), followed by a passage in the Lot in Cahors (46) at the Château de Mercuès (Relais & Château) before flying to […]
Justine Piluso
Chef - Paris
“Justine defends a conscious cuisine: conscious of ecological issues, conscious of health, and conscious of the wallet.” “Justine became aware very early in her career of the role of chefs in the fight for ecology. Food is one of the main pillars of the mentality shift we need to make to move towards more sustainable […]
Mathieu Martin
Chef ★ - Bouliac
Taking time … The time for the products to grow and develop following the seasonality. The time to make a good juice, a nice sauce, nice cooking. 90% of my producers are located within 60km of Saint James, that’s what I want! Highlight a terroir and a region. I reduce the use of animal fats […]
Charles Coulombeau
Chef ★ - Nancy
I became Chef de Cuisine at age 28 at the restaurant La Maison dans le Parc in Nancy right between the two confinements, which is to say that I can not wait to resume normal activity. Coming from a family in which the preparation of meals was a serious activity and where “frozen ready-made meals” […]
Florian Mercadier
Chef - Saint Martin
Actually, for the last few months we have been producing the water we consume in our restaurants and hotels. We have a borehole with a pump and an osmosis unit that desalinates the sea water, which provides us with all the water for the establishment. We are therefore autonomous in terms of water consumption. We […]
Jean-Edern Hurstel
Chef - Saint-Topez
He turned to cooking out of passion. A sin of gluttony for this chef from a family of 7 children, is what lead him directly to the stars. Apprentice in Geneva to the chef Claude Legras (2 stars), “his second father” at the restaurant of the Parc des Eaux-Vives, he climbed these steps one by […]
