Joël Robuchon was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Madrid, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2016 he held 31 Michelin Guide stars among them, the most any restaurateur has ever held. He is considered to be one of the greatest chefs of all time.
Chicken Kiev, also known as chicken Kyiv and chicken à la Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called "suprême de volaille à la Kiev". Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.
Alain Ducasse is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide.
The Michelin Guides are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few restaurants in certain geographic areas. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries.
L'Ambroisie is a traditional French restaurant in Paris, France founded by Bernard Pacaud and now run by his son Mathieu that has maintained three Michelin stars for more than thirty years. The name "L'Ambroisie" comes from Greek mythology and means both "food for gods" and "source of immortality."
Le Grand Véfour, the first grand restaurant in Paris, France, was opened in the arcades of the Palais-Royal in 1784 by Antoine Aubertot, as the Café de Chartres, and was purchased in 1820 by Jean Véfour, who was able to retire within three years, selling the restaurant to Jean Boissier. A list of regular customers over the last two centuries includes most of the heavyweights of French culture and politics, e.g. Honoré de Balzac, Napoleon, Jean Cocteau, Colette and André Malraux along with le tout-Paris. Sauce Mornay was one of the preparations introduced at the Grand Véfour. Closed from 1905 to 1947, a revived Grand Véfour opened with the celebrated chef Raymond Oliver in charge in the autumn of 1948. Jean Cocteau designed his menu. The restaurant, with its early nineteenth-century neoclassical décor of large mirrors in gilded frames and painted supraportes, continues its tradition of gastronomy at the same location, "a history-infused citadel of classic French cuisine."
Michel Robert-Guérard, known as Michel Guérard, was a French chef, author, one of the founders of nouvelle cuisine and the inventor of cuisine minceur.
Marc Veyrat is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs.
Gilles Epié is a French chef who was the youngest chef in the world to receive a Michelin Star at the age of 22. He was the owner and executive chef of Citrus Etoile restaurant in Paris near the Champs-Élysées which he operated with his wife Elizabeth from 2005 to 2017. As of 2022, he works as the executive chef of L'Avant-Garde, a modern French brasserie in Georgetown, Washington, D.C., which was named one of the "Very Best Restaurants" by Washingtonian magazine. He is a member of l'Académie culinaire de France.
Yannick Alléno is a French chef who operates the restaurants Pavillon Ledoyen and L'Abysse in Paris and Le 1947 in Courchevel. He currently holds sixteen Michelin stars.
Eugénie Brazier, known as "la Mère Brazier", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La Mère Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La Mère Brazier, outside the city. This achievement was unmatched until Alain Ducasse was awarded six stars with the publication of the 1998 Michelin Guide.
Le Louis XV - Alain Ducasse à l'Hôtel de Paris is a French restaurant in Monte Carlo, Monaco. Run by the chef Alain Ducasse, it holds three Michelin stars. It has appeared in lists of the world's top restaurants.
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions.
Drouant is a well-known restaurant located in the Palais Garnier neighborhood in the 2nd arrondissement of Paris, France. It was founded in 1880 by Charles Drouant. The restaurant has been receiving the jury of the Prix Goncourt every year since 1914, as well as the jury of the Prix Renaudot since 1926. Drouant's cuisine is led by chef Émile Cotte.
Stéphanie Le Quellec, born Lecocq is a 2-star chef.
Victoire Loup is a food writer, culinary consultant, and cookbook author. She is the former marketing director of Le Fooding, and lives between Paris and Los Angeles where she advises chefs and F&B brands.
Laurent Petit is a French chef, three stars at the Guide Michelin and established in Annecy.
Pascal Barbot is a French chef. His restaurant L'Astrance in Paris earned one Michelin star 2023, a year after the reopening of the restaurant at a new location, and has kept the star ever since. Previously L'Astrance had three stars from 2007 to 2018 before being demoted to two stars in 2019. In a 2013 review, food writer Elizabeth Auerbach declared that Barbot "belongs to the small but illustrious group of French chefs who have a truly international profile and are thus the ambassadors of modern French cuisine."
