When you think of France, you automatically think of haute cuisine. It is not for nothing that the Michelin guide, also known as the gastronomy bible, finds its origin in this country. France is particularly known for its cheeses, its wines, its rich flavors and … its chefs.
These French chefs you should know about (besides chef Claude Bosi):
Chef Pierre Gagnaire
Pierre Gagnaire, born in 1950, is a well-known French top chef. The gastronomy is poured in with it. His father also ran a restaurant. Gagnaire opened its first restaurants in Saint-Étienne. He was therefore awarded three Michelin stars for this. In 1995, however, he ran into financial problems and closed this restaurant. A little later, however, he opened another restaurant in Paris for which he once again earned three Michelin stars. Over the years, more and more restaurants were opened. Successively in London, a second in Paris, in Tokyo and in Hong Kong. What makes the Gagnaire style so special? It belongs to molecular gastronomy, where science is unleashed on the method of preparation in the kitchen.
Jean-Christophe Novelli has been involved in cooking since the age of 14. In 1983 he moved to Great Britain and worked there as a chef. He is now known worldwide as a chef and runs no less than 4 restaurants in London. He also set up his Novelli Acadamy, one of the 25 best cooking schools in the world.
Alain Passard is the chef at restaurant L’Arpège in Paris. He is known for his respect for Mother Nature and therefore only uses fresh, seasonal and organically grown products. L’Arpège has three gardens spread throughout the country where the products are grown. At the age of 26 he had already earned two Michelin stars.
Celebrity chef Raymond Blanc was born in the east of France, in Besançon. As a child, his mother taught him all kinds of regional recipes. He now owns Le Manoi, a country skin hotel in Oxfordshire with no fewer than two Michelin stars. Blanc is known for fresh dishes that use seasonal fruits and vegetables.
Chief Joël Robuchon
One of France’s most famous chefs is Joël Robuchon. Robuchon was born in 1945 in Poitier. Recently, in 2018, he died in Geneva at the age of 73. Robuchon liked to appear in the media and has also written several cookbooks. Known to the public include his cookbooks Larousse Gastronomique, Tout Robuchon and Simply French. He also acted as an advisor to food companies and ran a catering company for aircraft meals.
The fact that Robuchon was a renowned chef can be seen from the fact that he appeared in the Michelin guide in 2008 with no fewer than 18 stars. Moreover, he is charged with various culinary prizes throughout his career. In 1976 he received the title “Meilleur Ouvrier de France” and in 1989 he was named “Chef of the century”.
Bocuse is considered one of the founders of Nouvelle Cuisine and is praised for its high standards and countless contributions to French cuisine, including the prestigious Bocuse d’Or prize. He is currently chef at the famous L’Auberge du Pont de Collonges restaurant, known for its traditional French cuisine.
As the daughter of chef Jacques Pic, she has already learned how to cook. She has followed her training under the watchful eye of her father. She is a household name in the culinary world and the fourth woman in history to win 3 Michelin stars with her restaurant.
As a descendant of a family of 4 generations of chefs, it is not surprising that Hélène Darroze also chose this profession. She trained formally under chef Alain Ducasse. Her dishes are known for their rich, hearty and rustic character.
Pierre Hermé is a household name in the world of pastry chefs and is known for his delicious macarons. He is seen as a revolutionary as he pours traditional recipes and methods in a more modern way. He even received the Chevalier of Arts and Letters for this.
With roots in Senegal, Rougui Dia combines the influences of African cuisine with those of French cuisine. She was named chef in 2005 and runs a shop with the same name in addition to her restaurant. She is known for her inventive dishes and in particular her specialization in caviar.
Guy Savoy has become known worldwide for his contribution to the Nouvell Cuisine. His roots lie in Nevers, where he grew up within a family that has been involved in gastronomy for weeks. He now runs two restaurants, one in Paris and one in Las Vegas. The restaurant in Paris holds three Michelin stars and is among the 50 best restaurants in the world.
Michel Guérard’s passion is healthy cooking, or the Cuisine Minceur. This is seen as a lighter and healthier version of the Nouvelle Cuisine. His passion was partly inspired by his wife, who runs a spa in Eugénie-le-Bains.
Chef Alain Ducasse
Alain Ducasse, born in 1956, is originally a French chef. In 2008, however, he became a national to Monegask. Ducasse currently has more than twenty restaurants under his care. These are spread all over the world. The restaurants have a total of 19 Michelin stars, of which three restaurants each have no less than 3 stars. These include the Louis XV restaurants in Monte Carlo, the Ducasse restaurant in the Plaza Athéné hotel in Paris and his restaurant in the Dorchester hotel in London. The restaurant in the Plaza Athéné was reopened in 2014. It is striking that after the reopening, it no longer serves meat dishes. Ducasse explains the reason for this in the following quote: we must consume in a more ethical and balanced way.