Chef Constant is a great ambassador of the french gastronomy and at the head of a constellation of talents: Eric Frechon (3 stars), Emmanuel Renaut (3 stars), Jean-François Rouquette (1 star), Yves Camdeborde, Christian Etchebest, Thierry Faucher, Thierry Breton ... Recently, the Michelin guide gives him the European Chef Mentor 2018 prize, in tribute to his permanent work as trainer of so many Chefs.
When he was a child, Christian Constant dreamed of Eiffel Tower. He now greets her every night by leaving the terrace of one of his restaurants in the Rue Saint-Dominique. The one where he continues to write the thread of his story.
Christian Vabret, president of the Ecole Française de Boulangerie of Aurillac, also one of the "Best worker in France of bakery ", Meilleurs Ouvriers de France.
The chef has a worldwide reputation. Every single President in the world always stops to Le Recamier restaurant in the center of Paris to taste one of the numerous "soufflé", salted or sweet baked dish made with white eggs. Every single customer loves this place too as it's quiet and chic spot with a real minute made dishes, do not be late !
Gérard Idoux cooked two dishes for TOP RUM, cook as a chef at home and impress your friends and family !
Chef Jimmy Desrivières, born in the french west indies, has an extensive professional background spanning the past two decades with greatest kitchen chefs (Georges Blanc, Hélène Darroze) and with Europe's, Middle East palaces. Finally at is own-employment with the restaurant Pleine Terre a stone's throw from the Champs-Elysées ... The in-depth knowledge of its producers, fishermen, breeders allows it to personalize its cuisine in a unique way.
Vice Champion of France pastry 2018 and less than 30 years old, be first chef pastry party at the restaurant L'Abeille (two Michelin stars) at Shangri-La (Paris), it is by definition to be talented and hardworking.
At Jonathan, pastry is exercised by passion, creativity, mastery, precise gestures, live daily.
His humility, his know-how and his human qualities allow him to move serenely in this coveted environment of Haute Gastronomie Française.
Jonathan Wahid is a great French pastry chef (two Michelin stars). With his brother Sylvestre, he directed for eight years two restaurants, Strato in Courchevel and Oustau de Baumanière in Baux-de-Provence. He won the title of French Dessert Champion in 2005 while working at the Ritz Paris Hotel. With her wife Fanny Rey they get in 2017 their first star in the Michelin Guide for their own hotel-restaurant in Saint Remy de Provence "L'auberge de La Reine Jeanne" .
Julien Duboué runs riot for rugby and carry the South-West flag in Paris. He freshes up all the cooking-traditions and brings it in to motion of modernity. The pâté en croûte of exotics fruits is an example. A tailored recipe with a outstanding freshness. Jean-Luc Petitrenaud
A creole chef talented, he loves cooking Indian Ocean food where he originally comes from. He is a master of spicies !
REYNAUD Fine food
The Reynaud delicatessen seafood truly applies environmentally friendly to their entire range and all is also extremely qualitative and tasty.
Visit their website : https://www.reynaudfinefood.com/
Sylvestre Wahid (2 Michelin stars) and guest of TOP CHEF, a TV show is a very creative cooking chef. He constantly progresses his recipes book. With him, nothing is taken for granted. See how he can prepare in a snap a colourful and flavor's dish. Following this original diet, his plates are unique, with a perfect, surprising taste. Jean-Luc Petitrenaud
Probably the youngest Pastry world champion of the world. He works now in his own shops at Mykonos, Geneva, Paris.