L'Alchimiste, restaurant in Tokyo, Japan.
Born in Osaka in 1977. Worked in various places in France, including Paris. The restaurants include “Le Chateaubriand” Paris “Pâtisserie PAIN DE SUCRE” in Paris, “Hôtel NEGRESCO" in Nice, and “Nicolas Le Bec” in Lyon. Came back to Japan in November 2008. Opened L'Alchimiste on July 2nd, 2011.
Website : http://alchimiste.jp/
Château de Germigney (Jura), 1 star in the Guide Rouge.
After cutting his teeth at Négresco, Le Buerehiesel with chef Eric Westermann in Strasbourg and L'Oasis in La Napoule, Mr Basso-Moro won his first star at the Château de Germigney.
His cuisine surprises and delights with its originality: a delicious marriage of Jura's most noble produce and the flavours and spices of the Mediterranean.
Website : http://www.chateaudegermigney.com
The "Maison des Cariatides", Dijon, Burgundy, France.
A young chef with a meteoric career at the age of 23, Angelo Ferrigno leads the restaurant La Maison des Cariatides in Dijon, Burgundy. Four years ago, he was still a kitchen aid.
In 2016, it receives its first Michelin star, the beginning of a great and beautiful course. He is the youngest 1 Michelin star Chef of its year.
The "Le Saint-Martin" restaurant in Montbéliard (Doubs).
A renowned fish specialist, Mr Prévot-Carme will share his extensive knowledge and passion for fish and seafood cuisine.
Website : http://www.le-saint-martin.fr
The Pâtisserie Vergne in Audincourt (Doubs) and Belfort (Territoire-de-Belfort).
After working as an apprentice for some of the biggest names in French cuisine at the time, Eric Vergne was voted Best Young European Pastry Chef at Copenhagen in 1987.
A member of Association Relais Dessert, he will share his passion for pastry making, show you the basics and give you some excellent tips.
Website : http://www.patisserie-vergne.fr/
The "Au Fil des Saisons" restaurant in Étupes (Doubs)
After working in the kitchens of Les Ambassadeurs at Hôtel de Crillon in Paris, Le Carré des Feuillants, and then Le Bar au Sel, Stéphane Robinne made a wise decision to move to our region and... share his talent in our classes.
Website : http://www.aufildessaisons.eu
The "La Griotte" restaurant in Saules (Doubs).
This restaurant was opened in 2006 in a former Franche-Comté farm, which was previously a coaching inn. Its main room is a conservatory that looks out onto the garden.
Jacques Brugger serves traditional cuisine that gives pride of place to Franche-Comté's local produce.
Website : http://www.lagriotte.fr/
Cooking classes "Astuces & Tours de Mains" (Paris).
Laurence Guarnieri was kind enough to come from Paris to give us some hints and tips picked up at l'Ecole Hôtelière de Paris, l'Ecole Lenôtre, Le Cordon Bleu and the Ritz.
Website : http://www.astucesettoursdemains.com
The "L'Alchimie" restaurant in Pontarlier (Doubs).
Voted young regional chef of the year 2006 by the guide Champérard.
Pierre Ivan Boos ventured far from our shores before landing in Pontarlier and, at last, bringing this charming town the restaurant it needed. Trained as a pastry chef, Mr Boos has a taste for curiosity. It's no surprise then that he named his restaurant l'Alchimie.
Website : http://www.l-alchimie.com
The "La Tour Penchée" restaurant in Sévenans (Territoire-de-Belfort)
François Duthey was self-taught.
He has always cooked, but did not make a career of it straight away. With desire, hard work and determination, as well as work experience in a number of top-name restaurants, he obtained his first Michelin star at the age of 55.
Website : http://www.latourpenchee.com
The "Le Pot d'Étain" restaurant in Danjoutin (Territoire-de-Belfort).
Philippe Zeiger has worked in the kitchens of the biggest names in French cuisine. Generous and respectful of the quality of his produce, he will take you on a journey through an inventive and fine culinary world.
Website : http://lepotdetain.free.fr/