At Talloires, Jean Sulpice has spent three years creating extraordinary cuisine in an extraordinary location.
Chef Christopher Coutanceau has always had the sea as his horizon. Today, in La Rochelle, the two-Michelin-starred chef is an activist for traditional, seasonal fishing. Stolen moments from a culinary artist with a fisherman’s heart who refuses to resign himself to seeing fish disappear.
Frédéric Anton watches over the happy destiny of Le Pré Catelan while preparing to flash his credentials as Meilleur Ouvrier de France at the very top of the Eiffel Tower.