Chefs & Wines

Featured

Nom:

Gourmand

Panna cotta de framboises
by Le Gourmand

Nom:

Pollo

Gilgamesh and the wine, the first written trace
by Anthony Pollo

Nom:

Pollo

What's the meaning of "cru" ?
by Anthony Pollo

Nom:

Pollo

10 bottles which left their mark on the wine history
by Anthony Pollo

Nom:

Gourmand

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
by Le Gourmand

Latest chefs

Benoît Cohen

France

1 Restaurant

Le Relais de la Ganache

+33 5 53 09 67 33

It is in an intimate and sincere framework Benoît Cohen offers to share his culinary universe articulated around local produce through a hostel menu that evolves according to mar

François Gagnaire

France

1 Restaurant

2 Gault et Millau "toques"

Anicia Bistrot Nature

+33 1 43 35 41 50

Born in Haute-Loire, François Gagnaire knows from an early age that he would be a cook.

Kaji Yoshiharu

China

1 Restaurant

Felix Peninsula Hong Kong

+852 2696 6778

Japanese-born Chef Yoshiharu Kaji joined The Peninsula Hotels in 2007, starting his career as Sous Chef at The Peninsula Tokyo's Peter

Jérémy DUPIN

France

1 Restaurant

1 Michelin Guide "Bib Gourmand"

1 Michelin Guide "fork"

1 Gault et Millau "toque"

L'Instant

+33 5 61 48 25 24

In February 2012, The Restaurant L'Instant in Montrabé, a gourmet place not far from Toulouse, opened orchestrated by Laurent and Jeremy

Latest pastry cook, bakers, artisans

Jérôme Chaucesse

France

Crillon, A Rosewood Hotel

Meilleur Ouvrier de France Pâtissier Confiseur 2015

Crillon, A Rosewood Hotel

+33 1 44 71 15 00

Jerome Chaucesse, Pastry Chef of the Hotel Crillon, A Rosewood Hotel and Meilleur Ouvr

Sébastien Ochoa

France

La Cerise Basque

+33 5 62 80 89 28

After getting all his diplomas (BEP, BAC Pro, Pastry Complementary Mention) at the Lycée Hotelier of Toulouse, Sebastian

Juan Carlos Carzalo

Argentina

Mamuschka

+54 294 443 5365

We make the best chocolate of Bariloche. Mamuschka was born on July 1, 1989.

Damian Betular

Argentina

Palacio Duhau - Park Hyatt

Palacio Duhau - Park Hyatt Buenos Aires

+54 11 5171 1234

Damian Betular is the Pastry Chef of the Palacio Duhau - Park Hyatt Buenos Aires.

Chef's words

Advice from Cédric Béchade

Eating is a vital act, feeding is necessary, taste is a pleasure ! Cooking is cultivating the relationship with our producers. It is cultivating our most valuable asset, one that makes us live because every daily ac...

Advice from Junichi Yamano

Make all the difference by seasonings and cuts

Seasonings, fish cutouts and gestures make all the difference. The slice of fish is not regular, thin on one side thicker onthe other. In the mouth, it is not flat, it frees other sensations. The rice should not be too c...

Advice from Michel et Sébastien Bras

Aubrac, permanent inspiration

"This country has given us everything," remembered Sébastien Bras with love. "The northern part of Aveyron had yet been declared, in the sixties, in the process of desertification, like Tibet," recalls Michel emotiona...