Chef Gerald Passédat is the specialist of fish and seafood. The heir of a dynasty of cooks and pastry chefs, the essence of his cuisine is firmly anchored in Marseilles.

Chef Passédat will capture the purest flavours from the catch of the impetuous Mediterranean Sea and his dishes will truly evoke the lively spirit and images of freshly caught sea treasures.

Chef Gilles Goujon was the only chef honoured with a third star this year and was also elected Chef-of-the-Year.

Chef Goujon's cooking is full of rustic confidence, inspired by the artistry of nature. With a distinct focus on traditional products and flavours of the charming Southern French countryside, the master will through his cuisine, bring to life the rhythms of his picturesque surroundings.

Chef Philip Howard is the epitome of gastronomic high glamour. His impeccable choice of ingredients creates works-of-art that are capable of gossamer elegance and haute boldness on the plate.

His meticulous and precise approach to cooking highlights his discipline in science, which puts him in good stance to prepare each dish to perfection.