Known for cooking what he calls, the ‘cuisine of the soil’, Drapeau’s dishes are inspired by the seasonal produce of The Vendée region of France, where he grew up.
Serge Granger became a “Meilleur ouvrier de France” (Best Craftsman of France) in the chocolate category in 1993.
Patrick Jeffroy expressed early on his taste for the diverse and unusual products, introducing algae in these recipes, while he was in the kitchens of the Hotel de l’Europe in Morlaix.
Chef Jean-Rémi Caillon has newly been awarded two Michelin stars for his restaurant Le Kintessence Restaurant at Courchevel. Le Kintessence Restaurant was praised for the quality of its produce..
Frédéric is the founder of the Academy of Fruits and Vegetables in France. He became “MOF Primeur” (Best Craftsman of France – Fruits and Vegetables category) in 2011.
Executive Pastry Chef at the Mira Hotel in Hong Kong, Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship..