Michel Del Burgo *** - Restaurant Taillevent

Chef Del Burgo took the helm at the Taillevent on his birthday, 21 June. An appropriately auspicious day, since he soon found himself giving form to new, exciting dishes, just as he had under the renowned Chefs Alain Ducasse and Didier Oudil. Not surprisingly, he won his third Michelin Star here at the Taillevent. Today, Chef Del Burgo is among the modern masters of Mediterranean cuisine. Yet even as he searches for new gustatory experiences, he never loses touch with the classic cooking tradition, making for refreshingly exciting flavors which remain comfortingly familiar.

Phillipe Gauvreau ** - Restaurant La Rotonde

"Following the seasons, I respect the local
tradition and adapt them to my cuisine"

Discovering his passion early while at his uncle’s delicatessen, Chef Gauvreau went on to school under renowned 3-Michelin Star Chefs Jacques Maximin and Philippe Rostang. He has since come into his own, winning his second Michelin Star in 2000. It’s the latest in a string of awards, including first place at the Pierre Taittinger International Culinary Contest and the Paul Louise Meissonnier Contest. A master of Cuisine Lyonnaise. Chef Gauvreau constantly seeks fresh authentic flavours to add to his repertoire, often inspired by his days on the Cote d’Azur in the south of France.

Jean-Louis Nomicos ** - Restaurant Lasserre

"The most difficult task is to find the balance and harmony
between well-defined textures and strong flavors"

At the tender age of 15, Chef Nomicos embarked on his culinary journey under the tutelage of the renowed Alain Ducasse. Over eight years, it was to take him around the world, across a landscape of flavours. He returned home a master, skilled in the art of blending classic cuisine with modern concepts. In true Nomicos fashion, he was rejuvenated the menu at Restaurant Lasserre, while retaining the traditional flavours.