Gastronomic World News
Tribute from the Greatest French Chefs Following the Passing of Michel Guérard
Inventor of “cuisine minceur,” pioneer of “nouvelle cuisine,” and a Michelin three-star chef since 1977 at Les Prés d’Eugénie in Eugénie-les-Bains (Landes), many starred chefs, who consider him a mentor, have reacted with deep emotion to the passing of the last legend of “nouvelle cuisine” at the age of 91, praising his pioneering talent and kindness.
Alain Ducasse wrote: “My grief matches the very strong bond I had with Michel Guérard. He was my first mentor, and I owe him for guiding my first steps. It was by his side that I learned the essential values of the culinary profession. He was a pioneer and the benevolent inspirer of an entire generation. We must remember the incredible gamble he took when, in 1974 at Eugénie-les-Bains, he became the inventor of cuisine minceur. With his friends and allies of Nouvelle Cuisine, he disrupted habits and opened new perspectives. He did it his way, calmly and with a smile, without flashy displays but with consistency and perseverance, accompanied by his wife Christine. On this sad day, my thoughts are with their daughters Adeline and Éléonore, their teams, and all lovers of beauty and good taste.”
Guillaume Gomez, former chef of the Élysée, who awarded Mr. Guérard the insignia of Officer of the French Order of Gastronomic Radiance last June, wrote: “We were recently gathered for the 50th anniversary of Les Prés d’Eugénie. To celebrate this great place of French gastronomy where you did so many wonderful things for gastronomy and France. As I bid you farewell, Chef, many shared life episodes come to mind. From the kitchens of the Élysée to those of Eugénie. From duck barbecues in Bachen to the G7 in Biarritz. Our discussions, your erudition, your memory of French and world gastronomy. The honor and privilege of having known, admired, and loved the chef, the man, the comrade, the friend, the genius. It took genius to build and create what will now remain as your work, your legacy to gastronomy. Tears are flowing in kitchens around the world as your many disciples mourn. I know they will keep this legacy alive and value the products you defended and loved with passion. The foie gras producers of Landes, Saint-Sever poultry, Bazas beef… and many others lose their greatest ambassador. That smile that characterized you will be missed. In a small committee, you shared with modesty and sadness the work you and Christine had accomplished and how much you missed her. Now you are reunited for eternity. Rest in peace. My most sincere and deepest condolences to Éléonore, Adeline, your family, as well as Hugo and the Eugénie teams.”
Alexandre Couillon from La Marine in Noirmoutier simply commented: “Goodbye, my chef… thank you for everything.” While Éric Frechon, recently retired from the Bristol and a close friend, shared: “My sorrow is immense. What a great chef and what a great man. The moments we spent with him last Easter are forever etched in my memory. My tenderest thoughts go to his daughters, his family, and all the collaborators at the beautiful Maison d’Eugénie-les-Bains. Thank you, Mr. Guérard, for being an example to all of us.”
Pierre Gagnaire said: “Admiring tribute to Michel Guérard, a great poet of gastronomy.” Guy Savoy added: “Our friend Michel has gone to join the starry constellation, joining the legends of which you are now a part! Thank you, master! Thank you, Michel, for guiding us toward a new French cuisine. We are all your children! Affectionate thoughts for your two daughters and all your beautiful family. Rest in peace,” wrote Yannick Alléno. “One of the pillars of Great French Cuisine is gone. An iconic figure, he enlightened and inspired us all. Bravo, artist. Thank you, Michel, with the fond memory of your eternal smile,” signed Georges Blanc.
Jean-François Piège remarked: “I always thought that if cuisine could be awarded a Nobel Prize, Michel Guérard would undoubtedly have been the first laureate. This extraordinary man, who was as brilliant with words as with dishes, was also a mountain of humanity, kindness, and humility. He gave a new dimension to our profession, and many chefs, including myself, owe him a lot. Today he has gone to join Christine. They may perhaps sit at Pierrette’s table, where they loved to escape for an evening… I think very much of Éléonore and Adeline. I am so proud to have worked alongside him at Les Prés d’Eugénie, but my heart is grieving. My mentor has left us,” emphasized Michel Sarran from Toulouse. “Michel Guérard is a legend; the legacy he leaves to French and world cuisine is immense. With a sharp mind and extraordinary talent, he and his wife Christine shared a love for beauty and excellence. Les Prés d’Eugénie represent the quintessence of elegance and refinement for me. His kindness, benevolence, and cuisine will remain etched in my memory. My most affectionate thoughts to his family, especially his two daughters Éléonore and Adeline.”
In an open letter on her Instagram account, Anne-Sophie Pic (Valence), whose father Jacques was close to the chef, shared: “Dear Michel, beyond the culture and elegance that have always guided your work and that you chose to highlight in your relationships with others, we are so sad today to learn of your departure. From my childhood memories in Landes with my parents, there were a few mythical stops, and yours was one of them. How much admiration and friendship were expressed by my parents for the magnificent kingdom you built with your muse Christine! The upcoming birth of your beloved daughters was revealed to my parents under the sign of secrecy as the ultimate joy of your couple. Happily witnessing this sincere friendship, I later discreetly visited Couvent aux Herbes with my husband David, leaving you a letter on my departure to express all our admiration. You were a little upset… but it was soon forgotten! Thank you, Mr. Guérard, for bringing elegance, culture, and your vision of cuisine to our profession. Rest assured, we all carry a part of your legacy, your innovative vision of cuisine that we will never forget. Go in peace to join my father Jacques and all the other chefs of the eternal brigade.”
Chef Michel Guérard, three Michelin stars, has passed away at his home at the age of 91.
A leading figure of “Nouvelle Cuisine” in the 1970s, considered by many as one of the best chefs of the 20th century, Michel Guérard passed away during the night of Sunday, August 18 to Monday, August 19, as announced by his entourage.
He had held three Michelin stars since 1977 with his hotel-restaurant “Les Prés d’Eugénie” in Eugénie-les-Bains (Landes).
A champion of “grande cuisine minceur,” he was undoubtedly the one who embodied with the most creativity the generation of “Nouvelle Cuisine,” a pivotal movement in the French gastronomic renewal of the early 1970s, of which he was the last living legend following the passing of his friends Paul Bocuse, Pierre and Jean Troisgros, Roger Vergé, Alain Chapel, and Alain Senderens.
Gastronomie France
Le Mas Bottero, nature as a source of inspiration.
At the gates of Luberon, just ten minutes from Aix-en-Provence, chef Nicolas Bottero welcomes you to his Michelin-starred gourmet restaurant. Through his personal and refined cuisine, Nicolas Bottero pays homage to the beautiful Provençal terroir. Local producers, seasons, colors, moments of life—all sources of inspiration that the chef combines to elevate the finest ingredients on the plate. In his Mas, the chef’s culinary signature takes on its full dimension. A personal, refined, and generous cuisine that honors the terroir and the craftsmanship of the local producers with whom he works. The fine products on the plate at Mas Bottero reflect the character of its menu: “Zucchini and fresh almonds, crumble with dried fruits and marigold milk” “Red mullet, squid, and fennel confit with Pont Royal saffron” “Provençal lamb saddle cooked in a cocotte with garrigue hay, burnt eggplant” “Apricot and lavender, fine shortbread with fleur de sel, Rognes honey…” As you can see, there is a gentle harmony at Nicolas Bottero’s, so unique to his characterful house… After his beautiful experience in Grenoble, he has returned to his native land. Provence and its nature, this beautiful region where he grew up and which will forever remain his greatest source of inspiration.
A PRESTIGIOUS CAREER Nicolas Bottero knew from a young age what profession he dreamed of pursuing: being a chef. In middle school, he collected recipe cards and practiced one of them every weekend. At 15, he joined the renowned Grenoble Hotel School and earned his BTS followed by a supplementary mention as a “Professional Caterer.”
HIS CAREER IN A FEW DATES
- 2004 – Negresco in Nice, alongside Michel Del Burgo / Louis XV in Monaco, with Alain Ducasse
- 2007 – Michel Bras in Laguiole Alongside him, he developed his passion for the land.
- 2008 – Philippe Rochat in Switzerland, alongside Benoît Viollier
- 2009 – Bastide de Moustiers in Moustiers-Sainte-Marie, once again with Alain Ducasse
- 2010 – Alain Ducasse offered him a position in London, but Nicolas Bottero decided to embark on creating his first restaurant “Le Mas Bottero,” which opened in September 2010 in Grenoble.
- 2012 – Awarded the title of Maître Restaurateur
- 2013 – Awarded Rhônes-Alpes Young Talent Prize at the Gault & Millau Tour / Published his first recipe book “Inspirations” prefaced by Anne-Sophie Pic / Opened his gourmet deli
- 2014 – Awarded Young Talent France Prize in the Gault & Millau and was a judge’s favorite.
- 2015 – Nicolas Bottero passed on his restaurant to his sous-chef Florian Poyet.
- 2017 – Opened Mas Bottero in Provence
- 2020 – The Michelin Guide awarded 1 * to Mas Bottero for the cuisine of Nicolas Bottero
Provence as a legacy It is in Provence that the youngest of the Bottero family spent most of his vacations. It was alongside his paternal grandmother that young Nicolas discovered the magic of Provençal markets, which he quickly preferred to toy stores. “I think that even when I was sick, I never missed a chance to go to the market with my grandmother. I remember the products I discovered, like the asparagus that were as long as my arm… I can’t explain why I was so drawn to these stalls, but these Provençal markets were decisive in my life choice.” During his experience at La Bastide de Moustiers, he further anchored market cuisine in his signature and Southern accents. “The building was magnificent, and we had an incredible vegetable garden. There were two gardeners to produce the vegetables and fruits, and we made market cuisine, a cuisine with Ducasse’s rigor in the setting of an inn. One of the customers wanted to eat Swiss chard, so I went to the back of the garden with my knife, cut them for her, and cooked them; that’s what cooking is to me. The relationship between the product and what we make of it.”
Gastronomie France
J.O. and Paralympics 2024: The world's largest restaurant with 550 recipes is in Paris!
Located in the Cité du Cinéma, at the heart of the Olympic Village in Saint-Denis, the athletes’ restaurant has served and will continue to serve 40,000 meals per day, totaling 13 million meals by the end of the Olympic and Paralympic Games. The pathway leading to the athletes’ restaurant immediately sets the scene. Flanked by the 206 flags of foreign delegations, it reveals the immense nave of the Cité du Cinéma, a remnant of Seine-Saint-Denis’s industrial past, transformed for the occasion into a giant gourmet restaurant. It is here, under a dizzyingly high glass roof, that Olympic and Paralympic athletes, arriving gradually since July 18 in the village, have been and will be able to dine day and night, seven days a week.
“The athletes’ village will be the epicenter of life for nearly two months for the 15,000 athletes coming from all over the world. And within the village, the catering offer plays a very special role,” said Laurent Pasteur, Director of Operations for Sodexo Live!
Indeed, it is a tremendous challenge for Sodexo Live, the subsidiary dedicated to “events” of the French and international giant of collective catering. The company, which employs 3,500 people in France and 40,000 worldwide, won the catering contract for the 15,000 athletes of the Olympic Village in Seine-Saint-Denis three years ago, as well as for spectators, staff, and athletes at the 14 competition sites of the Olympic Games and the eight sites of the Paralympic Games.
“We have no room for error,” said Tony Estanguet, head of Paris 2024, during the first tests conducted at the end of June. “This place is crucial for the athletes; meals are important moments, and they need to feel a bit like they’re at home.”
The Paris Olympic and Paralympic Games, the first post-Covid Games, must also reflect French culture and gastronomy. France’s image will also be shaped on the plate.
The challenges outlined by Pascale Besson, Director of the Sodexo Live Products Division: “First of all, it is about modestly contributing to the athletes’ performance by offering them a selection that is fully adapted to the demands of high-level sport. And also meeting the habits and expectations of athletes from all continents, over 200 nationalities, so that everyone ultimately feels a bit at home.”
“For two months, the company’s teams will have to ensure the catering for this audience seven days a week and almost 24 hours a day,” says Pascale Besson, Director of the Sodexo Live Products Division. The whole operation will represent nearly 13 million meals and snacks over the entire period!
The most spectacular setup will take place at the Olympic Village, transformed into the “world’s largest restaurant” for a few weeks with its 3,500 seats dedicated to representatives of the 210 expected delegations. Under the leadership of chef Charles Guilloy, “the main restaurant will offer a world tour through 550 recipes with menus organized into four culinary themes: France, Asia, Africa-Caribbean, and world cuisines,” details Pascale Besson, with each day featuring a dish from a renowned chef. Each theme will offer a specific selection organized around pasta, soups, a salad bar, grilled meats and fish, cheese stands, etc.
“The primary objective assigned to us was to contribute to the athletes’ performance with a selection that meets the nutritional needs of athletes with very diverse profiles, as they compete in 30 different disciplines,” specifies the Sodexo Live manager.
Athletes will be able to compose their plates according to their expectations, knowing that all menus have undergone numerous dietary validations, notably with nutritionists specialized in sports and the Paris 2024 Athletes’ Commission.
Renowned worldwide for its gastronomy, France must also offer athletes “a memorable experience and a discovery of the different aspects of French culinary know-how,” continues Estelle Arricau, food project manager at Sodexo Live. Three great chefs, Akrame Benallal, Amandine Chaignot, and Alexandre Mazzia, will each propose a gastronomic recipe every day and meet with the athletes. The baguette, an emblem listed as UNESCO’s intangible cultural heritage, will receive special attention, with a bakery set up at the heart of the Olympic Village. “We will produce up to 800 baguettes per day for sandwiches, and athletes will even be able to make their own bread!” adds Estelle Arricau.
The food selection offered during the Olympics was also carefully selected in advance according to quality, proximity, and environmental criteria. The service provider has committed to sourcing 80% of its products from France and to avoiding food waste by using all unused food resources. Emphasis will be placed on plant-based options (33% of plant-based dishes) as well as on downgraded products like apples. The most consumed products during this period will be pasta, potatoes, and bananas, with dozens of tons in each category.
Beyond feeding the athletes and visitors to the sites, the Olympic and Paralympic Games period represents a significant challenge for the entire food supply chain in the Ile-de-France region, where up to two million foreign tourists are expected. The Rungis Market has estimated the increase in demand for fresh food products during the entire period at +10%. Semmaris, which manages the market, will offer temporary storage solutions to its retail and restaurant clients so they can manage the surge in activity and the many logistical constraints that will be imposed on transporters.
Gastronomie France #JO #JO2024 #Olympics #JOParis2024 #JeuxOlympiques #JOParis #Paralympiques2024
Chef Alexandre Gauthier and His Team Shine at the Opening of the Paris Olympic Games
Chef Alexandre Gauthier and His Teams Cook for the Opening Ceremony of the Paris Olympic Games
This Friday morning, the Montreuil-based chef, who holds two stars in the MICHELIN Guide, Alexandre Gauthier from La Grenouillère, accompanied by sixteen members of his teams, was in Paris. In the evening, the brigade cooked and served a dinner for the official boxes at the opening ceremony of the Paris Olympic Games, catering to 1,750 guests on the Concorde Bridge, which was privatized for the occasion.
“These are always extraordinary moments in a career,” said Chef Alexandre Gauthier. Among the famous guests at this dinner were singer Pharrell Williams, director Steven Spielberg, as well as actors Tom Cruise and Margot Robbie.
Chef Alexandre Gauthier and the sixteen members of the teams from his five restaurants required eight months of preparation to organize this event. The brigade was selected after proposing six dishes, each meeting a very specific set of requirements.
Finally, two of these dishes were chosen by the Olympic Games organization and served this Friday night. “It was necessary to offer sophisticated dishes without being too elaborate. Flavors that could appeal to all cultures, as they would be tasted by Asians, Americans…”
Alexandre Tamburini: A Culinary Journey from Savoie to the Golden Tulip
Chef Alexandre Tamburini: A Life Dedicated to Gastronomy
“The kitchen is a craft of gesture, a form of artistry, of transmission.”
Alexandre Tamburini grew up in the picturesque village of Saint-Martin-de-Belleville, in the heart of Savoie. Gourmand and passionate from a young age, he already aspired to be a chef.
Today, he is the chef of the restaurant at the Golden Tulip Hôtel in Limonest. His revelation for gastronomy occurred at the Auberge Lamartine, located on the shores of Lake Bourget. Alexandre Tamburini then moved to Alain Chapel in Mionnay 15 years ago, a house renowned for its history and traditions.
Along his journey, he crossed paths with Boris Campanella, the current executive chef at the Crillon in Paris, who trained him for two years. Boris then introduced him to the prestigious Shangri-La Paris, where Alexandre worked alongside Philippe Labbé for two years.
Back in Savoie, Alexandre perfected his craft at K2 in Courchevel, at Bateau Ivre in Bourget-du-Lac, and at Réserve de Ramatuelle, three establishments with two stars in the MICHELIN Guide.
At the age of 28, he joined the Fairmont Hotel in Geneva as sous-chef, and a year later, he held his first position as head chef. Always in search of new challenges, he then headed to Chamonix and the Montenvers site.
The last decisive encounter in his career was with the Scappitci family at the Golden Tulip. “This hotel captivated me; the atmosphere here is one of hospitality,” he confesses. Alexandre now works at the restaurant Les Oliviers. “In these walls and this atmosphere, I see the long term. This hotel is not a destination, but a journey,” concludes the chef.
Mickaël Pihours: From Childhood Dream to Star Chef at La Table By Mi-K'L
For chef Mickaël Pihours, it has always been about flavors.
“My childhood dream was to have my own restaurant and a star in the MICHELIN Guide. Thanks to my grandmother, who passed away, the taste of things, the native of Angers has taste buds that are trembling with curiosity.”
An apprenticeship in Saint-Mathurin-sur-Loire and then training at the CFA of Angers led the young aspiring chef down the path of gastronomic tables. At 18, he moved to London for four years. “First in Waterloo, in a French gourmet restaurant, and then at the Four Seasons Hotel, where we cooked for 50 people. I really enjoyed these human experiences.”
Back in France, chef Mickaël Pihours took his first position at Choiseul de Pascal Bouvier in Amboise. “His creative and two-star cuisine taught me a lot during five years. I also learned how to lead a brigade. But it was with Laurent Saudeau at Manoir de la Boulaie where the young chef truly blossomed. ‘From my first year, we earned the second star.’ He was very tough on me, but his perfectionism allowed me to fully master my cooking.”
Next, he served as the chef at Le Gambetta restaurant in Saumur from August 2006 to December 2022, a period of 16 years and 5 months. At Gambetta, the chef stood out with his Saumur dish and continued to refine his cuisine, which combines sharing with the pleasure of the eyes.
In January 2024, Mickaël Pihours became the owner-chef of La Table By Mi-K’L, a childhood dream that has come true for the past 7 months. The talented chef Mickaël Pihours launches the gastronomic mode with Drive By Mi-K’L. A fervent advocate of his region, Mickaël Pihours at La Table By Mi-K’L offers fresh products from his local suppliers.
Jean Imbert: The Star Cuisine of the Celebrity Chef at Plaza Athénée in Paris
Star Chef Jean Imbert at the Plaza Athénée in Paris
The media-savvy Jean Imbert, a star in the renowned MICHELIN Guide for his highly refined cuisine, has found his place in the legendary palace on Avenue Montaigne, surrounded by a top-tier team.
The “chef of the stars,” with his mischievous smile, generously and delightfully revisits the classic treasures of the national repertoire (lobster Bellevue, duck and foie gras chartreuse, poularde en demi-deuil, “grand dessert” enthusiastically presented by a duo of pastry chefs…). Seated at the majestic central marble table, amidst the gilded decor of the Régence salon, how can one not be captivated?
Arnaud Dunand Sauthier, 42 years old, originally from Chambéry, is a star chef in Bangkok, Thailand.
The French chef has been awarded the prestigious Michelin star for his relentless pursuit of culinary perfection. Chef Dunand, a culinary icon of Bangkok’s food scene where he earned his first Michelin star, discovered his passion for cooking during his childhood in the mountains of Savoie.
Did Arnaud Dunand Sauthier ever imagine he would reach such heights when he was a young boy, a student at Jacques-Prévert school in Bissy? “I think I always wished for what I have achieved now,” he says confidently.
The Savoyard chef has charted his path with dedication and determination since university, and he expresses gratitude to those who kept the flame alive.
In high school at Bissy, first and foremost, “My teacher, Mr. Casubolo, believed in me and my project.”
Chef Arnaud Dunand worked for fifteen years in France before moving to Thailand, including stints with Georges Blanc in Vonnas, Marc Veyrat at L’Auberge de L’Eridan, and later at Maison Lameloise in Burgundy, before joining Chef Jean-François Piège at the Hotel Crillon in Paris.
After nine years at the helm of the two-star restaurant “Le Normandy” in Bangkok, Chef Arnaud Dunand Sauthier opened a gourmet restaurant and a bistro under the banner “Maison Dunand” in the spring of 2022, with which he earned his first Michelin star in 2023.
Chez Mama Sacko & Fils: The Gastronomic Dream of Mory Sacko with His Mother
“Chez Mama Sacko & Fils”
For a few days, chef Mory Sacko made his dream restaurant a reality: Mory opened a restaurant… with his mom in the kitchen, “Chez Mama Sacko & Fils.”
In the world of gastronomy, chefs often highlight the savoir-faire and their love for cooking inherited from their mother or grandmother. While there may sometimes be a bit of opportunism or storytelling behind this narrative, for some, it resonates as a deep and sincere tribute.
This is how Chez Mama Sacko & Fils was born, a pop-up restaurant supported by Badoit and conceived by Phamily First, where Mory Sacko invited his mother to cook with him in a gastronomic experience that pays homage to the culinary memories of his childhood and, more specifically, to the Senegalese-Malian cuisine of his mother.
“The challenge was to imagine the restaurant of my dreams. The problem is that the restaurant of my dreams, I already work in it, it’s MoSuke,” smiles Mory Sacko. “So I took the reflection a step further and came up with the idea of a restaurant where I would cook with my mother. My siblings and I often joke that she already has a bit of a restaurant, cooking for a family as large as ours, and often even for her neighbors.”
🫶 “Chez Mama Sacko & Fils” celebrates the transmission and sharing of delicious dishes influenced by West Africa.
The First Étoiles d’Alsace Academy Begins: Six Future Culinary Stars in Training
Six future chefs trained by Alsace stars
Les Étoiles d’Alsace has inaugurated its first academy. In Colmar, over the course of a month, six apprentices have been introduced to the art of fine cooking under the guidance of two former Michelin-starred chefs: Patrick Fulgraff (Fer Rouge, Colmar) and Michel Husser (Le Cerf, Marlenheim).
“They were motivated and eager,” says an enthusiastic Michel Husser. “We have given them wings; now it’s up to them to continue on this path.” Patrick Fulgraff is equally complimentary. “What I like is the cohesion among them. They did things naturally, which is good. The essential thing, when they’re in a restaurant, is to observe carefully.”
Today marked the last day of theoretical training at the CFA academy for the six future chefs, and the impressions of the trainers were shared on the “etoilesalsace” Instagram account: “Our six apprentices have brilliantly completed this stage by preparing a meal for our guests. Starting next week, they will continue their training in immersion with our members, ready to put their skills into practice.”
Among the guests of the day, we had the honor of welcoming: Édouard Baumann, President of the Étoiles d’Alsace association; Prescillia Cerdan, Director of the Étoiles d’Alsace association; the trainers, @fulgraff_patrick and @husserchef, the Chefs; Valérie Arnold, representative of @laregiongrandest; Philippe Authier, Director of @ccicampusalsace; Céline Kern, President of the CCI of the Colmar delegation; Olivier Ynard, Director of the CFA for Hospitality and Catering in Colmar; Jean Jacques Better, President of UMIH 68; Odile Ulrich Malet, First Deputy Mayor of Colmar and Regional Councilor.
A big thank you to everyone for their presence. We look forward to seeing their progress in the next phase of their training. 🚀👩🍳👨🍳
Bastien Blanc-Tailleur: The Pastry Master Who Transforms Sweets into Works of Art
Thanks to his monumental mounted pieces, pastry chef Bastien Blanc-Tailleur has been recognized by the culinary guide La Liste as the most creative pastry chef in the world.
Born in the beautiful city of Annecy in Haute-Savoie, France, Bastien Blanc-Tailleur has always been passionate about pastry. “As long as I can remember, I have never missed an opportunity to taste a sweet treat. Nothing brings me as much joy as the simplicity of a good chocolate mousse, the fluffy texture of a brioche, or the crispness of puff pastry,” confesses the chef.
In his teenage years, his passion became his livelihood, starting with a job near Deauville, laying the foundation for his future career. Over the years, Bastien Blanc-Tailleur has developed a rare skill. His mounted pieces are much more than just special desserts; they are designed as works of art, with every detail meticulously crafted by hand.
Moreover, Bastien takes customization to the next level by creating his own molds and cake tools for each order. With infinite patience, he creates each sugar flower, one petal at a time, to adorn his creations.
“My clients love the ultra-customization of their cakes. On their wedding day, they want to share something unique with their guests, something truly singular,” he continues.
Pastry is a precise art where nothing can be left to chance. To craft tailor-made recipes, Bastien selects the finest French ingredients: Charentes butter, Ciflorette strawberries, Menton lemons, Tahitian vanilla, elderflowers, Grand Cru chocolate…
He meticulously weighs, mixes, and transforms noble raw materials into exquisite creations. “Beyond the visual impact, my clients choose my cakes for their taste. They are all made in the grand French pastry tradition, internationally recognized for its delicacy,” says the chef.
CHRISTOPHE SCHELLER, EXECUTIVE CHEF OF LA ROTONDE, THE RESTAURANT OF THE HOTEL DU PALAIS DE BIARRITZ
The Hotel du Palais, an iconic emblem of the seaside town, reopened its doors a few weeks ago with Christophe Scheller at the helm as the new executive chef. With its grand dining room offering a panoramic view of the Atlantic Ocean, La Rotonde restaurant offers authentic and refined cuisine while maintaining its 5-star service.
“The demanding professionalism of Chef Scheller, whom we are happy to welcome to our team, as well as his solid experience, will be important assets in our ongoing pursuit of excellence for the success of this project,” explains Vincent Poulingue, General Manager of the Hotel du Palais.
Christophe Scheller, 39 years old and originally from the Paris region, began his career in 2001 at the Royal Monceau hotel in Paris, alongside Chef Christophe Pelé, who instilled in him a passion for cooking. A few years later, he became Sous-Chef at the l’Arôme restaurant in Paris, which earned a star in the MICHELIN Guide under Chef Thomas Boullault.
In 2011, he supported Chef Thierry Marx in the opening of the Mandarin Oriental in Paris; the hotel received the Palace distinction two years later. In 2013, Chef Scheller began his journey with Hyatt by joining the Park Hyatt Paris-Vendôme—a Parisian palace located on rue de la Paix—and becoming part of the brigade of Michelin-starred Chef Jean-François Rouquette as 1st Sous-Chef.
After 4 years of collaboration, he took on his first position as Head Chef at the Hyatt Regency Chantilly, where he oversaw the opening. In 2018, he won the Good Taste Series competition, an international culinary contest celebrating Hyatt’s culinary talents.
Leading a brigade of more than 50 people, since 2021, he was the Executive Chef of the Hyatt Regency Paris Etoile, a hotel with 995 rooms adjacent to the Palais des Congrès in Paris. “I am honored to join the Hotel du Palais. I wish for us to continue writing the culinary history of La Rotonde together, which has always attracted both locals from Biarritz and international travelers to its dining room.”
