Between sky and Earth

He joined the exclusive circle of the world’s greatest chefs since he was awarded three Michelin stars for his work at Hotel Le Meurice in Paris in 2007. Elected Chef of the year by his peers in 2008, his talent lies in reinventing dishes from traditional cuisine, using the finest ingredients and local products with a combination of classic and modern inspiration.

Since then, Yannick Alléno continues to demonstrate he is a challenger, always looking for unique creations. Perfectionist and passionate about food, Yannick Alléno presents a gastronomy which is considered a true art form. Gifted with a strong and creative culinary identity, Yannick Alléno is now one of the greatest chefs in the world, on which gastronomic history will have to lean on.

There are few chefs in France so universally known as Paul Bocuse. It could be because Chef Bocuse, a descendant from a family of chefs dating back to the late 1600s, is 83 years old and still works, though less frequently, in the kitchen. Or the fact that his namesake restaurant in Lyon has had three Michelin stars for over 43 years, making it the restaurant to have the longest period of consecutive years with such an honor. It’s no question that Bocuse has an extensive and titled culinary history. What is interesting, however, is that after all these years most of his menu hasn’t changed at all. But fortunately Bocuse continues to reproduce these classics with the same quality and passion that made them popular so many years ago. Paul Bocuse is arguably one of the most famous French chefs of the 20th century. The Bocuse franchise consists of at least a dozen spin-off restaurants, scores of cookbooks, an international cooking competition "Bocuse d'Or", as well as a wife and two long-term mistresses.

Guy Savoy was exposed to the world of restaurants at an early age, growing up in a small town in the Savoie region of France where his mother ran the local café. It was she, Savoy believes, who taught him to take seasonal ingredients and “turn them into pleasure.” At 23, Savoy became apprentice to the Troisgros brothers at their legendary restaurant Maison Troisgros in Roanne. “The most important thing that I learned under Troisgros,” claims Savoy, “was the rigor of working as part of a team.”

“I come from a long line of artists and chefs – Lucie Passédat, my grandmother, a famous soprano at the beginning of the twentieth century and muse to Louis Lumière, and my father, Jean-Paul, (who was both opera singer and chef!) from whom I inherited a taste for beauty, a sense of rhythm, and a love of things well done. The kitchens at Le Petit Nice, the Sunday lunches with the family, and a memorable meal at Alain Chapel’s all gave me a passion for this work, and a marked taste for French cuisine. So I ended up attending catering school, and then I perfected my skills at the Bristol, the Crillon, with the Frères Troisgros and Michel Guérard.

Although he might not like the title, Alain Ducasse could easily be characterized as a mogul in the restaurant industry. With – decades in the business, several restaurants under his belt, and an eponymous restaurant group with its hand in everything from actual restaurant operations to consultancy to cooking schools and beyond, Ducasse is a verifiable culinary force. And his reach isn’t just global. By way of his French cooking school and its partnership with European Space Agency, Ducasse is actually sending food into space. “I’m a happy chef!” says Ducasse on his website. With success like his, we’re inclined to believe him.

Hotel Montalembert is the first 5 star Boutique hotel on the Left Bank, located in the glamorous Saint Germain des Prés, Paris. Hotel Montalembert is an essential feature within the Carré Rive Gauche and few steps away from Orsay and Louvre Museums.

The Grand Hotel des Thermes was built in the late nineteenth century in the style of the Belle Epoque to welcome the increasing number of amateurs of the seaside. A holiday spent at the Grand Hotel des Thermes opens prospects of delight and unforgettable memories.The 174 rooms of the Grand Hotel des Thermes compete for comfort, charm and personality. Our highly qualified staff reserves a friendly, refined welcome with discreet yet efficient service.

Housed in a historical building, this hotel is ideally located in the heart of Mont Saint-Michel. The classic-style rooms overlook the bay, the abbey or the medieval city.All rooms at the La Mère Poulard are equipped with a flat-screen TV and free Wi-Fi access. The private bathrooms are fitted with a bathtub.