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With the chefs

Various chefs and professionals of the kitchen have put CRISTEL products in the spotlight by advising us and using them in their stoves. Thanks to them, we can offer professional quality materials in stainless steel and 100% French. Here you will find a list of all the chefs, professionals and blogs that have allowed us to make CRISTEL a recognized brand in the world.

Since 2018, CRISTEL, the leading French manufacturer of high-quality stainless steel cookware, has been a partner of the French Association of Master Restaurateurs, which awards 3,800 culinary establishments in France for their respect for local and homemade products.

Raymond BLANC

Raymond BLANC

“Food connects with everything; our landscape, our soil, our heritage, our health, what kind of agriculture and society we will create tomorrow.” Raymond BLANC OBE.

Raymond Blanc is OBE at Belmont Le Manoir aux Quat'Saisons, a Relais&Châteaux in Oxfordshire. He arrived in the UK from France in 1972 and, since then, he has been credited with fostering a change in the nation's eating habits. Raymond Blanc began his restaurant career first as a waiter and then as a chef at La Sorbonne restaurant in Oxford. He opened the first small Quat'Saisons in 1975. The restaurant was soon granted Michelin stars and a host of other distinctions including a second Michelin Star.
Now called Belmont Le Manoir aux Quat' Saisons, the famous restaurant of Great Milton has a cookery and gardening school alongside it. Raymond Blanc is also the author of several books including Cooking for Friends and Foolproof French Cookery.

Website

Michel et Sébastien BRAS

Michel et Sébastien BRAS

For the BRAS, this is a family affair.
Their passion for the culinary arts, taste for the finer things in life, know-how and values are passed on from one generation to the next.
World famous Chef Michel BRAS is one of the top 10 greatest chefs in the world.
He has enjoyed the "Relais et Château" rating since 1992, and was granted his third star in 1999.

Michel BRAS is self-taught, learning all about cookery and developing a taste for fine food from his mother Angèle. In 1978, his parents passed on the reins of the BRAS restaurant to Michel and his wife Ginette.
Michel BRAS imposed his values, his respect for fresh products and his genius, all of which were to earn him his first star in the Guide Michelin in 1982 and the second in 1987.

Since 2009, Sébastien BRAS has been running Le Suquet, a 3-star restaurant in Laguiole in Aveyron.

He discovered the wonders of haute cuisine thanks to his parents, Ginette and Michel, in their family restaurant.
Sébastien BRAS wasted no time in joining the prestigious hotel management school Institut Paul BOCUSE in Lyon, while continuing to work in the BRAS restaurant founded by his grandparents.

He travelled for a while, then married Véronique, and together they discovered an international style of cuisine through various encounters.
Sébastien BRAS combines family traditions and World Cuisine, which makes him an innovative and independent chef.

The CASTELINE Collection

 

Website

Olivier PREVOT-CARME

Olivier PREVOT-CARME

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.

Le Saint-Martin restaurant got its first Michelin star in 2013. 

Website

Pierre BASSO-MORO

Pierre BASSO-MORO

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

Stéphane ROBINNE

Stéphane ROBINNE

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

Kenishi YAMAMOTO

Kenishi YAMAMOTO

L''Alchimiste restaurant in Tokyo, Japan

After working in prestigious restaurants such as Le Châteaubriand in Paris, Hotel Negresco in Nice and Nicolas Le Bec in Lyon in France, star-rated Japanese Chef Kenichi YAMAMOTO opened his first restaurant in Tokyo.

L'Alchimiste was opened in 2011 and obtained its first star in 2016.

The STRATE Collection

Arnaud BIGNON

Arnaud BIGNON

Restaurant Spondi **, Athens, Greece

After seven years spent working alongside Eric Frechon, Chef of the Épicure restaurant at Le Bristol Hotel in Paris (3 stars in the Michelin Guide), Arnaud BIGNON headed for London.

He joined the kitchens of the star-rated The Greenhouse restaurant in Mayfair, a famous and very affluent area in London. Since 2005, he has been leading the kitchens of Spondi ** restaurant in Athens.

Renowned for his creative cuisine as well as his contemporary and elegant welcome, Arnaud Bignon was awarded this second Michelin Guide star in 2017.

The CASTEL'PRO Collection

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Emmanuel RENAUT

Emmanuel RENAUT

Picard of origin, traveler in the soul passionate by Savoie, Emmanuel Renaut created the "Flocons de Sel" in Megève in 1998. Trained in Paris, he began his career at the restaurant of the Hotel de Crillon, the Ambassadors, with Christian Constant. He then teamed with - among others - Eric Frechon and Yves Camdeborde, then joined Marc Veyrat at the Auberge de l'Eridan, which he helped for seven years.

Website

Shay COOPER

Shay COOPER

The Goring* restaurant, London, UK

After shining in the 5-star Vineyard Hotel in Stockcross, and the 3-star Bingham Hotel in Richmond in England, he worked in the kitchens of The Goring restaurant in London.

Thanks to his colorful cuisine and the delicate textures of his recipes, Shay COOPER obtained his first Michelin Guide star in 2016.

The CASTEL'PRO Collection

Website

William DRABBLE

William DRABBLE

St James* restaurant, London, UK

Chef William DRABBLE was introduced to cookery by his grandmother at the tender age of eight.

It rapidly became a passion, and he decided that it would be both his job and hobby. Prior to working in the kitchens of the prestigious St James's Hotel in London, William DRABBLE worked for numerous star-rated restaurants in London.

In 2009 St James's restaurant was renamed Seven Park Place and in 2011, Chef William DRABBLE obtained his first Michelin Guide star.

The CASTEL'PRO Collection

Website

Florian FAVARIO

Florian FAVARIO

Lanesborough restaurant, London, UK

Florian FAVARIO has been the Executive Chef of the prestigious London-based Lanesborough restaurant since 2015.
As second in command to Chef Eric FRECHON, he won second place in the prestigious Bocuse d'Or competition in 2013.

His innovative spirit and perfectionism have made him a world famous chef.

The CASTEL'PRO Collection

Website

Claude GODARD

Claude GODARD

Originally from Burgundy and from a family of chefs, Claude GODARD has always been passionate about cooking. He therefore goes naturally to the School of Culinary Arts in Paris.

He worked with Chefs Alain Dutournier, Jean-Pierre Vigato and Jean-Claude Godard. In 1998, he moved to New York to promote French haute cuisine to New Yorkers. Successful bet. The same year, the Madison Bistro opens and it's a real success.

Since 2003, Chef Claude Godard is a member of the "Maitres Cuisiniers de France", he receives 12 years later, a "Toque d'Argent" for his national and international career.

Chef Claude GODARD puts CRISTEL in the spotlight in his New York cuisines by cooking with items from the CASTEL'PRO collection!

Website

Patrick GUILBAUD

Patrick GUILBAUD

Patrick Guilbaud** restaurant, Dublin, Ireland

Chef Patrick GUILBAUD has lived in Ireland for the past 30 years, and is devoted to elegantly modernizing French cuisine.

Silence, high standards and refinement are his key words. Patrick GUILDBAUD's gastronomic restaurant was awarded its first star in 1989 and its second in 1996.

The CASTEL'PRO Collection

Website

Johann LAFER

Johann LAFER

4* Johann Lafers Stromburg hotel in Stromberg, Germany
Le Val d'Or* restaurant in Stromberg, Germany

As the official representative of the Stromburg, Johann LAFER draws his inspiration from the products themselves.

He is one of the most influential chefs in Germany and the world.

Acknowledged and renowned for his top quality cuisine due to his high standards in terms of products, Johann LAFER obtained his first star in the Michelin Guide in 2009.

His gastronomic restaurant Le Val d'Or has been a member of the "Relais & Châteaux" network since 1997.

The CASTEL'PRO Collection

Website

Ross LEWIS

Ross LEWIS

Chapter One* restaurant, Dublin, Ireland

After studying science at University College Cork, Ross LEWIS developed a passion for cookery subsequent to a trip to the United States.

On returning to London, he learnt the basics of gastronomy, and worked as a commis de cuisine for the Odins restaurant run by Chef Peter Langan.
He then went to Geneva, and became the sous-chef of the Chat Botté restaurant for the 5-star Beau Rivage Hotel. A few years later, in 1992, Chef Ross LEWIS opened his own restaurant Chapter One in the heart of Dublin.

His cuisine is mild, mellow and refined, and earned him a star in the Guide Michelin in 2007.

The CASTEL'PRO Collection

Website

Okuda MASAYUKI

Okuda MASAYUKI

Masayuki restaurant, Tokyo, Japan

Chef Okuda MASAYUKI is one of the leading promoters of Japanese gastronomy.

For his appreciation of his country of origin, he was awarded the bronze medal of merit by the Japanese Ministry of Agriculture, Forestry and Fisheries in 2010.

Since 2011, he has been regularly attending culinary festivals such as "Gastronomika" held in San Sebastian in Spain.

Okuda is eager to defend world cuisine, and in 2000 he opened the Italian restaurant Al ché-cciano in Tsuruoka in Japan.

He breaks new ground by combining World flavors and Japanese ingredients.

The STRATE Collection

Olivier ROELLINGER

Olivier ROELLINGER

Les Maisons de Bricourt *** restaurant, Ile et Vilaine (35), France

After studying chemistry, Olivier ROELLINGER embarked on a vocational training certificate in cookery to "embrace life to the fullest".

He created a table d'hôte in 1982, which earned him a distinction in the famous Gault Millau Guide and two toques.

His culinary style is creative and based on local products. He obtained his first Michelin Guide star in 1984, and a second four years later in 1988. He earned his third star in 2006 for his restaurant in Cancale.

He is one of the main promoters of French cuisine worldwide, and since 2009 he has held the position of Vice President of the renowned Relais & Châteaux association.

The CASTELINE Collection

Website

Eric VERGNE

Eric VERGNE

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

Marcus WAREING

Marcus WAREING

The Berkeley* Hotel-Restaurant, London, UK

Chef Marcus WAREING discovered the food industry with his father at the age of eleven. The latter wasted no time explaining to him that fresh products would rapidly be replaced by frozen or packaged products.

During his studies at Stanley High School in Southport, Marcus WAREING developed a passion for cookery and discovered that he was naturally gifted.

In 1988, he went to work in the kitchens of The Savoy Hotel in London as apprentice chef.

He worked under Chef Anton Edelmann prior to joining the team of star-rated Chef Albert ROUX at Le Gavroche.

He then travelled and cooked his way around the world. On returning to London, he went to work in the kitchens of the gastronomic restaurant L'Oranger, and landed his first star at the age of twenty-five.

A few years later, L'Oranger became the restaurant of the luxurious The Berkeley Hotel in London.

The CASTEL'PRO Collection

Website

Hervé DEVILLE

Hervé DEVILLE

After having proven himself at the Hotel Le Bristol in Paris as a chef de partie, Hervé DEVILLE left for Athens and became sous chef at SPONDI restaurant. Then the experiences follow one another: chef at the Admiralty Lodge in Limerick, sous chef at the Restaurant Patrick Guilbaut in Dublin in 2007 and chef at the Wenge in Luxembourg from 2009 to 2011.

The chef Hervé DEVILLE is currently in charge of the Brigade of the upscale restaurant SKETCH (2 stars) of chef Pierre GAGNAIRE. He has under his direction about fifty people.

Known for his modern creations in haute cuisine, Hervé Deville has a single motto: "cook with a smile to convey emotions".

Website

Johan BOYÉ

Johan BOYÉ

Creator and animator of the blog https://mapatisserie.fr/

https://www.instagram.com/johan_le.meilleur.patissier.m6/

Passionate about cooking and especially pastry, Johan participated in season 4 of the show "The Best Pastry Chef" on M6 in 2015.

Website

Jacques BRUGGER

Jacques BRUGGER

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

31/05/2020 18:39:44