The best chef in the world

Paul Bocuse, undisputed legend of the kitchen.

Paul Bocuse was born on February 11, 1926 in Collonges-au-Mont-d’Or, on the very spot where his restaurant is still located.  Son and grandson of a long line of cooks since the 17th century, Bocuse, whose name means “the man near the grove” sees cooking as a family atavism.  The best chef in the world obtained his first star in the Michelin Guide in 1958. Three years later won the competition for the Meilleur Ouvrier de France. 

Raised to the top thanks to the 3 stars, the best chef in the world has been able to create, through Restaurants and Brasseries, different universes to share with as many people as possible his love for gourmet and traditional cuisine.  Paul Bocuse has made his name shine across the Atlantic and in particular through his son, Jérôme Bocuse.  Following in his father’s footsteps, Jérôme Bocuse has represented French gastronomy for more than 20 years by being the best chef in the world at the prestigious Disney World theme park in Orlando. Together, they perpetuate high standards and quality, at the height of tradition.

Even if your culinary culture is not exhaustive, you inevitably know the immense chef Paul Bocuse who is the best chef in the world.  Named “chef of the century” by Gault and Millau, Paul Bocuse has taken gastronomy to new heights of refinement and taste.  Through his Foundation and his Institute, as well as the international competition Les Bocuse d’or, this best chef in the world has conveyed the demand for a job well done and continues to inspire young chefs as well as amateur cooks.

People come from all over the world to taste his “half-mourning chicken”, “crayfish tail gratin”, or “VGE soup”.  Must-haves on the menu of his famous restaurant with its green and pink facade, where his portrait dominates in trompe-l’oeil. Paul Bocuse, the forerunner of “nouvelle cuisine”, received in New York the title of “Chef du  century”.

Joël Robuchon, the best gourmet chef in the world.

Joël Robuchon, son of a mason, born April 7, 1945 in Poitiers, did not start his career in the culinary field.  It was at the minor seminary of Mauléon that he discovered a passion for gastronomy by helping the nuns in the kitchen.  He eventually turned to gastronomy as an apprentice and then a companion. The start of a long ascent.

Already awarded two Michelin stars at the Hotel Nikko (Paris). The best chef of the world opened his very first restaurant, Jamin, in 1981 in Paris.  He won three stars in three years. Joël Robuchon became “Chef of the Year” in 1987 then “Cook of the Century” in 1989, according to the gastronomic guide Gault et Millau.  In 1994, he moved to a new restaurant bearing his name, which was named by the International Herald Tribune as “the best restaurant in the world”.

 In each of his restaurants around the world, this best chef of the world remains faithful to his principles, which have made him a guide to French gastronomy: a choice of exceptional products and simplicity of execution thanks to his talent in the choice and  the training of its leaders. It’s the key to the French art de vivre.

The best chef in the world and his team are involved in every restaurant, from London to New York, and Hong Kong to Las Vegas.  Between two trips, between two countries or two continents, head to his Parisian laboratory where he concocts, prepares, tests, studies the future dishes that will be offered to his customers around the world.

Alain Passard, the chef master of vegetables.

Alain Passard, born August 4, 1956 in La Guerche de Bretagne. He began his career as a roaster in the service of cooking meats. Funny, when you know that he devotes his talents to showcasing the poor relatives of the kitchen: the vegetables.

The best chef in the world, directs his cuisine like a conductor who knows all the scores, the pastry making which presided over his beginnings, the rotisserie of which he is the defender and since 2001 this “vegetable cuisine” which he favors.  This great chef removes red meat from his menu and says “I think I have gone quite far in the area of ​​poultry and meat.  Today I aspire to another exploration which is the vegetable ”.

Alain Passard is one of the best chefs in the world, he has been deeply attached to his stoves for almost 35 years.  The Chef is a great roaster, he put into practice what his grandmother transmitted to him for a long time: the passion of the flame and the long cooking of meats at low temperature.  This passion will lead the Arpège to become one of the flagship rotisseries of the capital, awarded three Michelin stars in 1996.

Alain Passard, the best chef who reminds us that we have to marvel at simple and natural things, but above all well done.  The best chef in the world is the one who has given vegetables back their nobility.  For him: “He does not have the same hand depending on the season, in summer with an eggplant than in winter with a rutabaga!”.

This internationally renowned French chef is the owner of the three-star Parisian restaurant L’Arpège.  Three stars that did not turn the chef’s head.  On the contrary !  The latter continues to be present at all departments and does not hesitate to greet his customers in the dining room.

If you are interested, you can check out our article on French pastry or on the  French chateau and on our blog.

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