ABOUT US
For 70 years, Les Grandes Tables du Monde has represented and promoted the world’s best restaurants. Those that provide the best welcome, those that delight their diners, and those that deliver unforgettable experiences.
The restaurant is synonymous with absolute generosity in body and soul, unlimited happiness and memories galore. The formula may seem simple. As if the recipe were within hand’s reach. And it seems that with its apparently insatiable appetite for restaurants, chefs, produce, wines and recipes, the entire world has borrowed that passion from us. But we have been driven by that passion ever since the association was formed in 1954. Our members live and breathe for this shared and emotional principle of creating your happiness.
Les Grandes Tables du Monde now unites 192 restaurants in 23 countries around a core set of shared values and stringent admission criteria that reflect our exclusivity:
- to offer you uncompromising excellence in terms of cuisine
- to invite you to experience the generosity of our members and their exceptional sense of hospitality
- to offer you unique dining environments, many of which are in iconic destinations with a prestigious past
WHAT WE DO
Over the years, we have carefully, attentively and commandingly built a highly rated and exclusive selection of the world’s very best restaurants.
In a world now at an advanced stage of digitisation, we are more committed than ever to working on a daily basis to defend and promote a lifestyle that still, and always will, retain an essential place in human existence.
Because across the full spectrum of our specialist skills, nothing can ever replace the essential role fulfilled by our employees.
And because the legacy of the experience provided by the world’s greatest restaurants is essential to our increasingly accelerated lives.
DAVID SINAPIAN
President – PIC, France
From Shanghai to Paris, from New York to Singapore, our restaurants are united by a strong desire to offer our guests unique and memorable moments. Behind this way of life, you will find women and men fully dedicated and committed to a lifelong quest for excellence. Cooks and pastry chefs, sommeliers or maître d’s, we are all united by a strong will to meet and often exceed our guests expectations.
Respecting the values of its founders, the association Les Grandes Tables du Monde brings together the very best restaurateurs and the very best guests in the world !
See you soon in one of our restaurants.
« Tradition is perpetual progress.
It advances, changes, lives.
The living tradition exists everywhere.
Do your best to maintain it in the ways of our area. »
Jean Cocteau
THE BOARD OF DIRECTORS
DAVID SINAPIAN
Chairman
DAVID SINAPIAN
David Sinapian has been a director of Les Grandes Tables du Monde since 2005, and its Chairman since 2015.
Born on 11 April 1970, he is a graduate of the Institut Supérieur de Gestion management school in Paris.
He is Chairman of the Pic Group, which owns Pic in Valence, and many other restaurants. He is has also chaired Valence en Gastronomie (a non-profit organisation promoting the city’s hospitality, wine, food and associated heritage sectors) since 2015.
Pic has been honoured with three stars in the Michelin guide since 2007.
ANTONIO SANTINI
Vice-Chairman
JULIEN ROYER
Vice-Chairman
ANTONIO SANTINI
Vice-Chairman
Antonio Santini has been vice-chairman of Les Grandes Tables Du Monde depuis 2000.
Born on 19 April 1953, he is a Political Sciences graduate of the University of Milan.
Together with his wife, the Chef Nadia Santini, he runs the family restaurant Dal Pescatore in Canneto Sul Oglio, which was awarded three stars in the 1996 Michelin guide.
He is Vice-Chairman of the Italian culinary association Le Soste, which he founded jointly with Gualtiero Marchesi in 1982.
JULIEN ROYER
Vice-Chairman
Julien Royer has been a member of the Board of Directors of Les Grandes Tables du Monde since 2023.
Originally from Auvergne, Julien Royer began his career alongside Michel Bras in Laguiole.
He moved to Singapore in 2008, where he worked as head chef in various hotels before founding Odette in 2015 in the National Gallery Singapore.
Since then, the chef has had a meteoric rise that propelled the restaurant to the top of the world’s lists, praised for its excellence and outstanding mastery.
Odette has been a member of Les Grandes Tables du Monde since 2017 and received three Michelin stars in 2019.
BÉRANGÈRE LOISEAU
Chief Administrative Officer
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NICOLAS BROSSARD
Treasurer
BÉRANGÈRE LOISEAU
Chief Administrative Officer
Bérangère Loiseau has been the chief administrative officer since 2024.
The eldest daughter of legendary chef Bernard Loiseau and Dominique Loiseau, she holds the position of CEO of Relais Bernard Loiseau in Saulieu. This iconic establishment, saved and nurtured by her mother Dominique Loiseau after Bernard Loiseau’s passing, has become a unique Relais & Châteaux property. Under Bérangère’s leadership, it is entering a new era thanks to the energy and vision of the new generation.
Dynamic and determined, Bérangère’s mission is to bring the history and spirit of Relais Bernard Loiseau into the present. This evolution, rather than revolution, began with the renovation of the rooms in this 5-star hotel, the refurbishment of the classified Dumaine dining room, and the transformation underway at the “La Côte d’Or” restaurant.
NICOLAS BROSSARD
Treasurer
Nicolas Brossard has been the tresurer of Les Grandes Tables du Monde since 2023.
The owner and manager of Restaurant Christopher Coutanceau in La Rochelle, Nicolas Brossard began his career in the industry as a sommelier under Chef Alain Senderens at restaurant Lucas Carton. He then worked as head sommelier at the Réserve de Beaulieu and Alain Ducasse’s Louis XV before meeting the Coutanceau family in 2003.
He moved to La Rochelle to become their restaurant manager and head sommelier before joining forces with Christopher Coutanceau in 2007 to buy the restaurant from its founder Richard Coutanceau.
Restaurant Christopher Coutanceau has been a member of Les Grandes Tables du Monde since 2013.
MARC HAEBERLIN
Delegate France
GIOVANNI ALAJMO
Delegate outside France
MARC HAEBERLIN
Born on 28 November 1954, he was Chairman of Les Grandes Tables du Monde between 2001 and 2015.
Having trained with Paul Bocuse, Lasserre in Paris and La Maison Troisgros in Roanne, he is now the Chef Proprietor of L’Auberge de L’Ill in Illhaeusern, having succeeded his father Paul.
L’Auberge de l’Ill has held three Michelin stars since 1967.
He is a Chevalier de la Légion d’Honneur, a Chevalier de l’Ordre du Mérite and a Chevalier des Arts et des Lettres.
ÉLÉONORE GUÉRARD
Delegate France
SEBASTIAN FINKBEINER
Delegate outside France
EMMANUEL RENAUT
Delegate France
OLIVIER BELLIN
Delegate France
JEAN-ALAIN BACCON
Delegate France
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OLIVIER BELLIN
Delegate France
Olivier Bellin is Chef and Owner-Chef of l’Auberge des Glazicks, a Relais & Châteaux establishment in Plomodiern, Finistère. He joined the board of directors of Les Grandes Tables du Monde in 2024.
Born on August 8, 1971, he honed his skills in prestigious establishments in France and met his mentor, Chef Joel Robuchon.
He advises numerous establishments worldwide, including in Hong Kong, Singapore, and Bangkok.
Olivier is a shareholder and chef of the seafood street food chain Mersea.
He was awarded 2 Michelin stars in 2010 and has since received numerous distinctions.
JEAN-ALAIN BACCON
Delegate France
Jean-Alain Baccon joined the board of directors of Les Grandes Tables du Monde in 2024.
Born in Brittany, Jean-Alain Baccon has always maintained an adventurous and visionary spirit. Currently CEO of K2 Collections, he is responsible for all F&B activities and coordinates the group’s restaurant operations.
A trained sommelier, he joined Le K2 Collections group in 2001. In 2011, Le K2 Palace became the group’s flagship. Jean-Alain Baccon coordinates and ensures that the F&B offerings meet all the requirements of a Palace. Le K2 Palace joined Les Grandes Tables du Monde in 2013.
Eager to imagine a new approach to dessert cuisine, Jean-Alain Baccon created Sarkara** with Sébastien Vauxion. A unique pastry restaurant in the world, Sarkara** opens new culinary perspectives to a culinary scene eager for discovery.
ARCHIVES
À L’ORIGINE, DE GRANDS RESTAURATEURS…
1954
The association “Traditions
et Qualité” was founded by the restaurateurs of six Parisian institutions:
Jean Barnagaud (Prunier), André Vrinat (Taillevent),
René Lasserre (Lasserre),
Claude Terrail (La Tour d’Argent), Raymond Oliver (Le Grand Véfour) and Louis Vaudable (Maxim’s).1956
Raymond Thuillier from l’Oustau de Baumanière became the first regional member.
In the same year, a first guide intended for the general public grouped together practical information about the 19 associated firms (nine in Paris and its surrounding area,
ten in the provinces).1959
At Le Grand Véfour, on his table’s tablecloth, Jean Cocteau drew the blue white and red cockerel that became the association’s logo.
1960
A second edition of the Traditions et Qualité directory was published. It wasn’t until 1974 that the next one appeared. The display of this cockerel as a sign of recognition of the quality restaurants, each member made Cocteau’s words their own: “Tradition is a perpetual motion. It advances, it changes, it lives. You can come across living tradition everywhere. Try to maintain it in the style of your time.”
1974
Jean-Pierre Haeberlin, owner of the Auberge de l’Ill with his brother Paul was elected for the first of his five terms as president.
1990
The association was renamed “Les Grandes Tables du Monde” (literally luxury restaurants of the world).
1996
Jean-Claude Vrinat du Taillevent was elected president. Like
every year since the association began, you can read the credo
on the annual congress’s menu: “Protect and promote, in France and around the World, our notion of a new art of living”.2001
It was the turn of Marc Haeberlin, son of Paul, from the Auberge de l’Ill, to become president of Les Grandes Tables du Monde.
2014
For the association’s 60th anniversary, the annual congress took place in Bristol. It was the chance to pay tribute to Jean- Pierre Haeberlin, who died this year. David Sinapian from the Maison Pic was elected president for a 5 year term.
2018
In 15 regions in France,
13 European countries, 12 countries in the other 4 continents:
174 exceptional restaurants carry on a “new art of living”.
« Nothing is more serious than pleasure. »
Claude Terrail
Le coq de Jean Cocteau
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