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Pepe Sotelo

1 Restaurant
N*45 Latin America’s 50 Best Restaurants 2015
+54 11 4832 6058
Chef Pepe Sotelo runs a traditional steakhouse showing what the Argentine “asado” is all about. All the beef at Don Julio is from grass-fed Aberdeen Angus and Hereford cattle, raised in the countryside outside Buenos Aires.

Hugo Naon

1 Restaurant
+33 5 56 79 22 76
With flavors of Buenos Aires, Hugo Naón, Argentinian chef and his team welcome you in an authentic "porteño bodegón clásico ', in the heart of Bordeaux, Chartrons place.

Alan Geaam

1 Restaurant
1 Gault et Millau toque
+33 1 42 61 37 17
Alan Geaam, Chef of the Auberge Nicolas Flamel, AG Les Halles and AG St Germain offers a bistro cuisine of elegance, generosity and sincerity.

Clément Raby

1 Restaurant
+33 2 97 67 31 13
Since April 27, 2015, after two months of renovation work, 'La Tête en l'air'  opened in the historical district of Saint-Patern in Vannes.

Franck Descas

1 Restaurant
1 Toque in the Gault et Millau' guide
(0033)5 57876772
Chef Franck Descas is a sensitive, elegant and generous man who’s got his values ​​of sharing, hospitality and good humor from his childhood in Martinique.

Virgilio Martinez

1 Restaurant
1st Top 10 Summum 2015
4th World's 50 Best Restaurants 2015
(+511) 2428515
This notable establishment is considered the number one restaurant in Latin America and has earned its place as #4 in the World’s 50 Best Restaurants 2015.

Michel Trama

1 Restaurant
2 Michelin Guide Stars
4 Gault et Millau "toques"
Chef of the year Gault et Millau 1987
Chef of the year Gault et Millau 1991
2004 Chef of the year "Le Chef" magazine and 3rd Michelin Guide S
+33 5 53 95 31 46
Michel Trama left his studies and gave up a submarine diving career with Cousteau in 1974 to open a bistro in Paris "Sur le pouce" ("On the go") with his wife Maryse. Michel Trama is a self-taught cooking.

Richard Toix

2 Restaurants
1 Guide Michelin Star
3 Gault et Millau "toques"
+33 5 49 61 03 99
Born in Perpignan, Chef Richard Toix says he always wanted to be a cook. Despite a hotel school and a passage by the Roux brothers in London, he considers himself primarily as an autodidact.

Thomas Brasleret

1 Restaurant
Assiette Michelin
2 Gault et Millau "Toques"
1 Michelin Guide Fork
+33 5 57 80 24 25
It is in an unusual setting that Thomas Brasleret, Chef- owner of this house like you could really call it, gives free rein to his creativity.

Covadonga De La Rica Aranguren

1 Restaurant
+34 911 72 31 40
Cooking, art, culture? For Chef Covadonga De La Rica Aranguren it is a way of expressing feelings, knowledge-based, through continuous training and work.

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