Sylvain Herviaux
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. […]
Olivier Bellin
Chef ★★ - Plomodiern
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 […]
Sébastien Richard
Chef - Marseille
“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.
Bruno Verjus
Chef ★★ - Paris
“How we feed ourselves determines the world in which we live.”
Gilles Choukroun
Chef - Paris
“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 […]
Gregory Marchand
Chef ★ - Paris
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 […]
Antoine Gonzalez
Chef - Morocco
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 […]
Christophe Hache
Chef ★ - EYGALIERES
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 […]
Dominique Crenn
Chef ★★★ - USA
“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.”
Thibaut Spiwack
Chef ★- Paris
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.