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In this program we'll meet two Michelin star chef, Alexandre Mazzia at his highly acclaimed restaurant in Marseilles. His daily challenge is not lack of inspiration, but to filter the massive influx of ideas that runs through his head. He's meticulous and precise in his food crafting, which covers both an excellent taste and a mesmerizing beauty on the plate. We'll also get the exclusive opportunity to meet with a world-famous vegetable producer that supplies most of the three-star Michelin chefs all over France.
After working alongside some of the greatest names in the culinary world, former MasterChef jury member Amandine Chaignot opened her first restaurant called Pouliche. In this program she demonstrates the extent of her talent, serving refined vegetarian-focused cuisine. We'll get to know her secrets for stimulating flavors and the principles behind her raw, refined French cuisine.
Antonin Bonnets cuisine has been described as "hypnotic", marrying many senses. His restaurant has an elegant down-to-earth and humble atmosphere, reflecting the essence of the life journey of the chef himself. In this program we'll get an insight of the importance of quality, as Antonin sources his ingredients with diligence. Making careful use of all elements, his kitchen manages to match sustainability with elegance and excellence.
Ursus started as a family business, a restaurant built by Clement Bouviers father, at 3000 meters of altitude in the Savoy region. In his quest to amaze his guests, Clément aims to always surprise, always exceed their expectations. By bringing the very forest to the table, both in his cuisine and in architecture, his visitors are in for a special and unique treat. We'll get to meet one of Cléments favourite producers, that with a heart for quality and sustainable cultivation.
Daniel Barratier has worked with some of the best chefs traveling the world, now he's back in his hometown, Annecy, the "Venice of the French Alps" were he invested in a true fine dining restaurant. We'll explore his life philosophy and also meet with his favorite pig farmer that started a trend that will change France forever.
Today we'll visit the wonderful city of Paris and the restaurant of Eric Trochon - Solstice - an informal yet elegant restaurant awarded with a Michelin star. We'll get to know about Trochons' passion for ingredients, such as radishes, their pairing with excellent natural wines and the importance of sauce in the French cuisine. We'll also learn how to make one of his tasty and impeccably crafted dishes!
At the feet of the Jura mountains, "close to nature" chef Fredric Molina built up an ideal family restaurant and earned his first Michelin star. Let's explore the secrets to his delicious food, his way of building a power team and how he finds harmony through the meditative picking of plants.
With the rich heritage and breath of history of Aix en Provence in southern France, Chateau de la Gaude is not only a beautiful castle, it also houses a haute cuisine restaurant which has a Michelin star. In this program we'll explore the story of the skilled Chef Matthieu Dupuis Baumal, his style of cooking and how he took his team to greatness in only a couple of months! We'll also visit one of the best olive oil producers in the world.
In today's program we will visit the star-chef Pascal Barbot, who became independent at age twenty-seven. Reservations at his 2 star Michelin-awarded restaurant Astrance are booked months ahead. Pascal is truly passionate about cooking and puts emphasis on perfection in everything that he and his team does. He loves surprises, and also offers his customers this delight, with his surprise menu. In this program we'll get to know Barbot and the values that permeate his work and relation with his producers and learn his secrets on how to cook like a star!
In this program we'll get acquainted with the unique story of self-taught René and Maxime Meilleur, father and son running a three-star Michelin restaurant in Saint-Martin-de-Belleville in the Savoy region. As they put incredible focus in their craft, they have elevated home cooking to exceptional levels, while at the same time building their luxury hotel all by themselves. We'll also meet the only producer in the region that still holds up the old tradition of producing sheep's cheese.