Thierry Marx is one of the most extraordinary and uncommon Chef in French gastronomy. Fond of Japan, he practises martial arts at a high level and even teaches it. Thierry Marx officiates in Cordeillan-Bages Castle, in Pauillac. Pauillac region is located near Bordeaux (south-west of France), and is well-known for red wines : Médoc, Saint-Estèphe, [...]
Biography Cyril Lignac entered culinary school of Villefranche-de-Rouergue and received a professional diploma at the age of 20. After training in Aveyron, at first he worked at the Arpeggio (3 Star Michelin), the Parisian restaurant of Alain Passard. He then continued his training under Pierre Hermé at Korova, Alain Ducasse at “Grande Cascade”, and the [...]
Georges Blanc (2 January 1943) is a Chef and at the same time manages a hotel and spa resort, in Vonnas, a typical French village. His entire family is fond of gastronomy, starting with his grand mother, nicknamed “La Mère Blanc”.
Michel Guérard (born 27 March 1933) is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur.
Marc Veyrat is a Chef from the Haute-Savoie region. His cooking is inspired by the variety of aromatic herbs he could find in the mountainous region where he lived, and by molecular gastronomy. Biography Marc Veyrat was born on 8 May 1950 in Annecy (Haute-Savoie). He has grown up in a traditionnal savoyard farm, near [...]
Guy Savoy is a world-renowned French chef, and is the Head Chef and owner of the eponymous Guy Savoy restaurant in Paris and sister restaurant in Las Vegas.
The Paris restaurant has garnered the 3 Michelin stars, being elevated in 2002. The restaurant has been ranked multiple times in the Restaurant Magazine Top 50 Restaurants in the world.
The Las Vegas restaurant has garnered the 2 Michelin stars, the AAA Five Diamond Award, and the Mobil Five Star Award. It is Guy Savoy’s only namesake restaurant outside of Paris and is predicted to receive 3 Michelin stars in the next production of the Las Vegas Michelin Guide. In addition, the restaurant was recognized as one of the Top 40 Restaurants in the U.S. from 2006 to 2010.
Loiseau was born in Chamalières, in the Auvergne region of central France. He decided to become a chef as a teenager, apprenticing at the famous La Maison Troisgros run by the brothers Jean and Pierre Troisgros in Roanne between 1968 and 1971.
The Troisgros family are a family of French restaurateurs. Since 1957, Jean and Pierre Troisgros have played a significant role in the history of French cuisine. Pierre’s son, Michel Troisgros, has played a major role since 1983. Michel Troisgros is the owner of the restaurant now called “La Maison Troisgros”, in Roanne.
Paul Bocuse is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality.
Alain Ducasse is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.
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