André Chiang
Chef - Taiwan
“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”
Nicolas Isnard
Chef ★ - Prenois
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 […]
Bernard Bach
Chef - Pujaudran
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.
Denis Martin
Chef ★ - Suisse
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 […]
Serge Gouloumès
Chef - Paris
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 […]
Denny Imbroisi
Chef - Paris
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.
Stéphane Jégo
Chef - Paris
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 […]
Michel and Louis Chabran
Chef - Pont-de-l'Isère
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 […]
Alain Caron
Chef - Amsterdam
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.
Julien Lefebvre
Chef - Honfleur
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 […]