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World Master Chefs
Innovation & generosity
I met and follow some amazing chefs around the world in this last decade.
Each time it was an exciting adventure to see how they struggle with their intuition and differences to reinvent the cuisine. In this very high challenging world stars and rank at the worlds fifty best are hard to get and keep.
You will find in this page my short 5 list of my best souvenir from David Toutain world trip to Hiroki Yoshitake/Sola, Hinoki, Johan Laursen/The Thief and Alex Atala, rank from 4th to 11th at the worlds fifty best selection. -
David Toutain
The birth of a master chef
David was a young chef when I met him for the first time. He was running l’Agape Substance in Paris but was looking for something bigger : running his personal restaurant with his very own way of cooking.
At that time, He knew that he needed to travel around the world to give and receive from chefs, farmers and people from around the world to enriched and develop his personal vision.
I travelled with him from NYC to Madrid through Paris and countryside to understand his vision. It was really moving for me to witness the birth of a chef and I’m proud to share it today with those films and pictures.
Few years after this project, I had the pleasure to discover David Toutain cuisine in his restaurant and I was moved to fell all this journey in his cooking… -
David Toutain
The birth of a master chef
David was a young chef when I met him for the first time. He was running l’Agape Substance in Paris but was looking for something bigger : running his personal restaurant with his very own way of cooking.
At that time, He knew that he needed to travel around the world to give and receive from chefs, farmers and people from around the world to enriched and develop his personal vision.
I travelled with him from NYC to Madrid through Paris and countryside to understand his vision. It was really moving for me to witness the birth of a chef and I’m proud to share it today with those films and pictures.
Few years after this project, I had the pleasure to discover David Toutain cuisine in his restaurant and I was moved to fell all this journey in his cooking… -
David Toutain
The birth of a master chef
David was a young chef when I met him for the first time. He was running l’Agape Substance in Paris but was looking for something bigger : running his personal restaurant with his very own way of cooking.
At that time, He knew that he needed to travel around the world to give and receive from chefs, farmers and people from around the world to enriched and develop his personal vision.
I travelled with him from NYC to Madrid through Paris and countryside to understand his vision. It was really moving for me to witness the birth of a chef and I’m proud to share it today with those films and pictures.
Few years after this project, I had the pleasure to discover David Toutain cuisine in his restaurant and I was moved to fell all this journey in his cooking… -
Johan Laursen
The birth of a master chef
David was a young chef when I met him for the first time. He was running l’Agape Substance in Paris but was looking for something bigger : running his personal restaurant with his very own way of cooking.
At that time, He knew that he needed to travel around the world to give and receive from chefs, farmers and people from around the world to enriched and develop his personal vision.
I travelled with him from NYC to Madrid through Paris and countryside to understand his vision. It was really moving for me to witness the birth of a chef and I’m proud to share it today with those films and pictures.
Few years after this project, I had the pleasure to discover David Toutain cuisine in his restaurant and I was moved to fell all this journey in his cooking… -
Hinoki
la voie du sushi
Xavier et Mika forme un couple franco japonais hors norme. Ensemble ils poussent l’excellence des techniques japonaises dans ses retranchements pour offrir une cuisine au plus près de la nature.
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Alex Atala
Back to native brazilian food with zest of rock
D.O.M. stands for Deo Optimo Maximo, which translates as ‘To God, The Good, The Great’. The Benedictine motto was often used to indicate places where weary pilgrims could eat and rest.
Fusing fine dining with wild or native ingredients from the Amazon basin like the world-famous use of ants. Highlights include heart-of-palm fettuccine with butter, sage and popcorn powder and milk pudding flavoured with priprioca, an aromatic root previously used in the cosmetics industry.
What’s the vibe? High ceilings, slick service and a soothing cream-and-taupe colour scheme make for a pleasantly relaxed space, allowing the vibrant food to take centre stage.
