France
Clément Vergeat
France
I’d like through this creation to express the ambivalence which exists in our «industry». Chef, sommelier,etc, all those occupatio...
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Kitano Yurika
France
A plate full of memories of my trip to Bretagne in the summer. I found a wild fennel herb in the nature of Bretagne, I bought orga...
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Francois Vermeere-Merlen
France
I wanted to challenge myself to make a gourmet dish but also entirely vegetable and 0 waste. Everyone must realize that a beetroot...
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Yunkyung CHO
France
France and my hometown, South Korea are both surrounded by the sea and is a temperate climate where produce, livestock, and seafoo...
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Mohammad Ramputh
France
As am from a small island called Mauritius surrounded by the Indian ocean, known for its beaches, lagoons and reefs so we consumed...
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Aurelien Duvacher
France
I would like to present this dish because it is the first dish I have offered in a starred restaurant. It is close to my heart bec...
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Luca Visentin
France
I would like to express a simple message through my dish, the reduction of food waste and pollution. Through my life experiences, ...
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William Ezzedine
France
I would like to pay tribute to all the places I have lived, thanks to my family coming from many backgrounds. I chose a fish that ...
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Camille Saint-M'Leux
France
My dish associates two opposed universe: the "meaty" one from the Chateauneuf farm beef and the iodized one from the cuttlefish an...
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Benjamin Vakanas
France
As I grew up in Saint-Raphael, fish soup had an emblematic place in my family. My father, a fish lover, observed changes in the se...
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