Star Chefs: Culinary Legends

Explication : Heston Blumenthal opened The Fat Duck in Bray in 1995. The restaurant earned 3 Michelin stars and is famous for dishes like "Sound of the Sea" served with an iPod playing sea sounds.

Explication : Noma, run by René Redzepi in Copenhagen, revolutionized Nordic cuisine by highlighting Scandinavian terroir and foraging (wild gathering). The restaurant permanently closed at the end of 2024.

Explication : Alain Ducasse owns a culinary empire with restaurants around the world. He was the first chef to earn 3 stars in three different cities (Paris, Monaco, London) and continues to open prestigious establishments.

Explication : Jiro Ono, 94 years old, runs Sukiyabashi Jiro, a 10-seat sushi restaurant in the Tokyo subway. The documentary "Jiro Dreams of Sushi" (2011) made him world-famous. He served Barack Obama during his visit to Japan.

Explication : Eugénie Brazier earned 3 Michelin stars in 1933 for two of her Lyon restaurants, La Mère Brazier and Col de la Luère. She trained Paul Bocuse and remains a legendary figure in Lyon cuisine.

Explication : Thomas Keller is the only American chef to simultaneously hold 3 Michelin stars for two different restaurants. The French Laundry in California and Per Se in New York are considered temples of American fine dining.

Explication : Thomas Keller created this iconic dish at The French Laundry: oysters poached in their juice, served with caviar and tapioca pearls in a champagne sauce. It became one of the most copied dishes in fine dining.

Explication : Alain Passard caused a sensation in 2001 by removing red meat from his menu to focus on vegetables from his own gardens. L'Arpège in Paris offers exceptional plant-based cuisine, keeping its 3 Michelin stars.

Explication : The Bocuse d'Or brings together the world's best chefs every two years in Lyon. National teams compete for 5h35 to create a dish and a garnish. France has won this prestigious competition 8 times.

Explication : Anne-Sophie Pic is the only French female chef currently with three Michelin stars. She carries on the family tradition started by her grandfather André Pic. She also owns restaurants in Paris, London, and Switzerland.

Explication : Carlo Petrini founded the Slow Food movement in 1986 in Bra, Italy, in reaction to the opening of a McDonald's near the Spanish Steps in Rome. The movement promotes local cuisine, culinary traditions, and food biodiversity.

Explication : Massimo Bottura transformed traditional Italian cuisine into contemporary art. His signature dish "Oops! I Dropped the Lemon Tart" (an intentionally "broken" lemon tart) illustrates his creative and offbeat approach.

Explication : Marco Pierre White earned his 3 stars in 1994 at Harvey's in London. He trained many famous chefs including Gordon Ramsay. He later returned his stars in 1999, refusing the pressure of the Michelin system.

Explication : Auguste Escoffier codified classic French cuisine and created the brigade system in kitchens. His Guide Culinaire remains a reference. He invented the Peach Melba in tribute to singer Nellie Melba.

Explication : Grant Achatz transformed Alinea into a culinary laboratory. After overcoming tongue cancer that made him lose his sense of taste, he continued creating unique gastronomic experiences using all the senses.

Explication : Jean-François Piège was Alain Ducasse's right-hand man before opening his own restaurants. He is also known to the general public as a judge on Top Chef France for several seasons.

Explication : Virgilio Martínez explores Peru's ecosystems, from the Andes to the Amazon. Central was voted best restaurant in the world in 2023. His cuisine uses ingredients from different altitudes, from -10m to +4500m.