Thirty years ago, Patrick Henriroux followed the illustrious Fernand Point at the helm of La Pyramide restaurant. From Chef Point, he learned to achieve “simple perfection” in cuisine. Since then, he has turned this institution into a treasure untouched by time.
Chef Christopher Coutanceau has always had the sea as his horizon. Today, in La Rochelle, the new three-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.
At Talloires, Jean Sulpice has spent three years creating extraordinary cuisine in an extraordinary location.
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.