Founded in 1954, Les Grandes Tables du Monde is determined to remain in sync with the evolution of our society. Aware of ongoing developments, it wishes to commit to improving women’s place in gastronomy and promote, in the short term, gender equality within member restaurants of the organization, and more broadly in the whole sector.
At the heart of the village of Saint- Bonnet-le-Froid, Régis and Jacques Marcon have created a festival of authentic regional flavours crowned by the majestic mushroom. They have tailored regional spirit to the modern gourmet with the accomplishment of an enthusiastic chefs in search of new experiences. Magnificent suites overlooking the valley allow guests to experience the pleasures of this Velay beauty spot. Without forgetting a few meters away from there, the new Spa “”Les sources du Haut Plateau””. Spa, nature and health …”
After 30 years at Sea Grill, double starred chef Yves Mattagne is taking over the kitchen of Villa Lorraine, located on the edge of Bois de la Cambre in Brussels. The renovated and refurbished restaurant will reopen its doors on April 14th, 2021 with a trendy interior design and a beautiful space dedicated to the bar. The menu mixes in great classics with modern and multicultural dishes inspired by the chef’s numerous travels. Technical expertise, creativity and a tireless search for flavours have been the hallmark of his cuisine throughout his career. Service will be led by Fabrice D’Hulster, who has been chef’s faithful righthand man for over 20 years.
The panel of judges assembled by Serge Schaal, all renowned names from the world of gastronomy, chose to celebrate the exceptional career of Louis Villeneuve of the Hôtel de ville de Crissier. This maître d’hôtel was awarded the Mauviel 1830 Prize for World’s Best Dining Room Manager. This was the first year for the Valrhona Prize for the World’s Best Restaurant Pastry Chef, which was unanimously awarded by the judges set up by Jean-François Piège, including the pastry chef Pierre Hermé, to Cédric Grolet (Le Meurice, Paris).
The great restaurants of that time embraced the same principles we still recognise today. It was simply less culinary and more celebratory. It was a place designed for fun and to be seen in while enjoying simple dishes. Salads and modest dressings still appeared on these menus.
Beginning in the 1960s, a new generation of chefs would change the status quo and reinvent this restaurant model. Their names were Bocuse, Guérard, Troisgros and Senderens, and they effectively reinvented this profession.
La Pergola is Rome seen from the sky. It combines a magnificent panoramic view of St Peter’s Cathedral and the Eternal City with Michelin-starred cuisine served in an elegant and sophisticated setting. Heinz Beck has focused his talents on producing light and delicious Mediterranean dishes. In search of new combinations, he uses avant-garde techniques to revisit Italian cultural heritage.