This article takes you on a journey through the world of French gastronomy, introducing you to some of the most talented chefs and pastry chefs in the country. Each has a unique story and a deep commitment to culinary excellence, pushing the boundaries of their craft and inspiring others.
The Art of Culinary Innovation
Glenn Viel, originally from Brittany, embodies the spirit of French cuisine. His passion for local produce shines through in his dishes, where he skillfully blends Breton roots with Provençal culinary traditions. At the helm of the gastronomic restaurant “l’Oustau de Baumanière” since 2015, he and his team strive to create an experience that inspires dreams and evokes emotions in every diner. In 2020, Viel’s commitment to excellence was recognized with a coveted third Michelin star. He also earned the green star, signifying his dedication to sustainable cuisine. Later that year, he was named “Chef of the Year” by his peers, winning the prestigious “Le Chef” trophy.
Viel’s dedication extends beyond the kitchen. He has developed a unique seasoning system using concentrated ingredients like celery, mushrooms, and langoustines, creating what he calls “seasoning stones.” He also places great importance on vegetables, taking over the Vegetable Menu from Jean André Charial, the owner of “l’Oustau de Baumanière”, to create dishes that delight even the most discerning palates. This commitment has been rewarded with the title of best vegetarian menu in France and 5th internationally. Viel has also made a mark in the world of television, becoming a member of the jury for the popular show Top Chef in 2022.
Mastering the Art of Pastry
Philippe Rigollot’s passion for pastry-making began in his childhood, blossoming into a career marked by excellence and innovation. After obtaining his vocational diploma, he joined the renowned pastry house Lenôtre, spending seven years honing his skills in the dessert department. He then went on to work with the celebrated chef Frédéric Anton at the Pré Catalan, and later at the Maison Pic in Valence, where he spent a decade developing his craft under the mentorship of the esteemed Gérard Gautheron.
Rigollot’s dedication to excellence is evident in his relentless pursuit of new challenges and techniques. He constantly pushes his own boundaries, experimenting with new ingredients and techniques to create truly innovative desserts. His passion for his craft was rewarded with the title of World Pastry Champion in 2005 and the prestigious Meilleur Ouvrier de France award in 2007.
In 2010, Rigollot and his wife Elodie, also a pastry chef, opened their first boutique-tearoom in Annecy, followed by a second in 2017. Together, they create gourmet and refined desserts, constantly evolving their menus with the seasons.
A Culinary Legacy
Arnaud Lallement, born into the family restaurant “l’Assiette Champenoise”, has carried on the family tradition of culinary excellence. After training with some of the greatest chefs, Lallement achieved the pinnacle of culinary success by being crowned chef of the year and awarded three Michelin stars before the age of 40.
His passion for his hometown of Champagne, his family, and his love of cooking are reflected in his cuisine. He is a constant tribute to his father, who passed away in 2002. Lallement’s family plays a crucial role in his life and career. He works alongside his wife Magali, his sister Mélanie, and his mother Colette, ensuring that the warmth and spirit of “l’Assiette Champenoise” are preserved.
His culinary philosophy is simple yet profound: refined cuisine with no frills or fuss. Lallement believes in the importance of real food, focusing on the essential elements of taste and quality. His dedication to the craft is evident in every dish he creates.
Rising Star of Pastry
Nina Métayer, a rising star in the world of pastry, combines a deep passion for her craft with a commitment to excellence, ecology, and societal commitment. Her journey began with a dual training in baking and pastry-making, inspired by her family’s love for good food. After a year abroad in Mexico, she returned to France with a clear vision: to share French pastry-making expertise with the world.
Métayer honed her skills in La Rochelle and Australia, before returning to France to continue her training in Paris at the Ecole Ferrandi. She then rose through the ranks in prestigious Parisian establishments, creating her first signature dessert, The Exotic Floating Island, while working as head pastry chef at the hotel * Le Raphaël. She later joined the acclaimed Jean-François Piège, who entrusted her with the creation of the dessert menu for his new Parisian establishment, Le Grand Restaurant**, which was awarded two Michelin stars.
Her tireless dedication to the craft has earned her numerous accolades, including Pastry Chef of the Year twice and the prestigious title of “World Pastry Chef 2023.” Métayer’s commitment to excellence and sustainability is reflected in her passion for masterclasses, her work on juries for prestigious competitions like the Bocuse d’Or and the World Chocolate Masters, and the launch of her own digital pastry shop, delicatisserie.com.
A Journey of Culinary Excellence
Frédéric Simonin is a culinary powerhouse who has consistently demonstrated exceptional talent and dedication. He has earned a string of prestigious awards, including Young Chef of the year 2004, Chef of the year 2011, Meilleur Ouvrier de France in 2019, and the Gault et Millau “trophy for culinary excellence” in 2022.
Simonin’s passion for cooking led him to pursue his craft in the most prestigious kitchens in Paris. He trained alongside some of the greatest chefs, including Ghislaine Arabian at the Pavillon Ledoyen and Philippe Legendre at Le George V. At just 27 years old, he was awarded his first Michelin star at the restaurant Le Seize au Seize.
His relentless pursuit of excellence led him to work with the legendary Joël Robuchon, where he was named head chef at “La Table de Joël” and earned two Michelin stars. He also opened two restaurants for Robuchon in London, each of which received a Michelin star. In 2010, he returned to Paris to open his own restaurant, which was quickly awarded a Michelin star.
