Pic at Beau-Rivage Palace reopened its doors after the major refurbishment

Pic at Beau-Rivage Palace
reopened its doors after
the major refurbishment

September 5th 2024, Anne-Sophie Pic and David Sinapian unveiled the new setting for their Swiss restaurant, nestled in the heart of the prestigious Beau-Rivage Palace in Lausanne.

The collaboration between Pic and Beau-Rivage, which has now been flourishing for 15 years, is based on a shared vision of luxury that is both sober and refined. This aesthetic is perfectly embodied in the design of the new space, by architect Tristan Auer. Guests will discover a world of elegance, with different atmospheres: dining room, bar, lounge, veranda, terrace and garden. The decor is based around authentic materials such as wood, quartzite and stone in warm tones, meticulously crafted by exceptional artisans. The tables, meanwhile, are adorned with leather and walnut marquetry, adding a contemporary touch.

In the kitchen, chef Anne-Sophie Pic offers a menu reflecting her gastronomic identity while paying homage to local produce. Each dish is an ode to the Swiss terroir, sublimated by the creativity of the chef and the expertise of chef Jordan Theurillat, who has worked alongside her for over 10 years. Together, they create a unique menu, the fruit of meetings with local producers and confidential tastings.

When it comes to drinks, the experience is astonishing. Paz Levinson has designed a bold and inspired menu of ‘creative drinks’, combining cocktails (with or without alcohol), wines, teas and coffees. Sommelier Dominique Peretti orchestrates a dizzying selection of wines, which he shares with passion on a daily basis.

In the dining room, Diane Blanch, the restaurant’s director since 2021, is the figurehead of Pic hospitality, ensuring an unforgettable customer experience in this exceptional setting.

The careful curation of art, the poya created for the restaurant and the personalised notebooks all invite you to immerse yourself in this unique world. But to capture all the magic, nothing beats a visit in person.

Tribute to Michel Guérard

Michel Guérard, legendary French chef and Founding Father of Nouvelle Cuisine, passed away at 91, leaving behind an immeasurable culinary legacy.

The son of butchers, Michel Guérard began his career as an apprentice pastry chef at 14. Quickly recognized for his exceptional talent, he became “Meilleur Ouvrier de France” in 1958. His passion for cooking matched his dynamism and ability to celebrate life.

It is surely this fire that has always driven him that made him join the kitchens of the Lido, Maxim’s, and La Pérouse and then encouraged him to accompany the famous Régine in the opening of her Russian cabaret. There, he met Christine, and together, they wrote the first chapter of what is today a gastronomic and thermal saga, a story of family and happiness.

In 1965, Michel opened his first restaurant, Le Pot-au-Feu, near Paris, where he began to make his mark on the gastronomic scene. But in 1974, with his move to Eugénie-les-Bains and the opening of Les Prés d’Eugénie, his career took a decisive turn.

He developed a revolutionary cuisine that combined haute cuisine with dietary principles there. This innovative concept advocated light but tasty dishes, such as his famous grapefruit sorbet or his hen egg with caviar, proving that indulgence, gastronomy, and health could go together divinely.

Under his leadership, Les Prés d’Eugénie obtained three Michelin stars in 1977, which it has retained. Always faithful to his avant-garde approach, Michel Guérard also founded a cooking school dedicated to promoting healthy eating and wrote several books that have become references, such as “La Grande Cuisine Minceur”.

Michel Guérard never stopped innovating and challenging culinary conventions. For Les Grandes Tables du Monde members, he symbolized a vision of gastronomy rooted in tradition but resolutely turned towards the future. His work redefined what healthy cuisine could be and inspired generations of chefs worldwide.

Michel Guérard will remain essential in world gastronomy, a model of excellence and innovation. His passage marks an era, and his spirit will continue to influence culinary art for future generations of restaurateurs.

Michel, for your 90th birthday, we had to think about what we could offer you. When we surveyed the other members of the association, your peers and friends, they all highlighted your voice, your culinary language so unique as it combined an artistic dimension (all this gastronomic art that is unique to you – no past tense to use, your art is eternal) and this practical reflection of thermal and health constraints. This duality that was only one word, yours, and which today continues to train, make people think, and guide generations of cooks and restaurateurs.

During our visit, we gave you the poetic works of Yves Bonnefoy. Between essayist and poet, he used his pen as you use your knife to write relevant, inspiring, and beautiful art—a bridge that made sense to us for the scholar that you were.

Because more than ever, your words, as much as your hospitality, make sense, so we allow ourselves to recall this essential speech you told us:

“If you ever have the privilege of having to create or participate in the creation of a hotel, a restaurant, then do not hesitate for a single moment, be crazy, insatiable, dream of this hotel, this restaurant, this “Palace of Pleasures”, in difference, in distinction, in creative fantasy, refusing any concession to this or that trend which would quickly make it boring, obsolete and, by the same token, of ordinary consumption.

Mark it deeply in the DNA of your dreams so that it stands the test of time. And while you’re at it, and because a restaurant is, in a way, a theater, take advantage of it, for example, to dream of the service differently, dare to take it off the rails, from its formatted classicism and, if you think it’s dragging its feet a little too much, invent a new scenography for it, in which its actors can evolve quite naturally with an elegant assurance, jubilant ease, like actors coming out of the “Actors Studio”.

As for the kitchen, one of the building’s key pieces, flee, from the outset, the artificial one with its gimmicky effects, which has been plagiarized. Never live with the thoughts of others, and avoid the ridicule of plagiarizing them in turn.

Dream yours, it will gain the extra soul. There is only a breath between the dream of a dish and the gesture that gives it life. In the kitchen, the hand is the magic wand of the dream.

(…)

At the very end, after the excitement and the tumult, there is a great feeling of calm, peace and profound happiness. And happiness, all things considered, is only a few droplets of dreams that we sprinkle ourselves with every morning… provided, of course, that we always have a bottle of it on us…”

Rest in peace, dear Michel. Find your Christine, and thank you for everything you have brought us. All our thoughts go to Eléonore and Adeline. If we could only admire the vision and talent of the Guérard quartet, your philosophy would grow and evolve in the brilliant hands of your daughters.

With all our respect and friendship,

David Sinapian for the Board of Directors and the team of Les Grandes Tables du Monde

For its 68th annual conference, Les Grandes Tables Du Monde celebrates the arts of tableware and food service.

For its 68th annual conference,
Les Grandes Tables Du Monde celebrates the arts of tableware and food service

The 68th Les Grandes Tables du Monde congress was held in Paris from 4 to 6February 2024. The association singled out four personalities for their contribution to the culinary arts, pastry, dining service and wine waiting, to bring dining experiences to life in countries around the world.

On Tuesday evening, Les Grandes Tables Du Monde unveiled its list of excellence awards for 2024. This year, four winners received recognition during a ceremony at the Musée d’Art Moderne in Paris.

« Beyond its long history involving a group of Michelin-starred chefs, a host of prestigious restaurants and a much-admired plaque, a nod from Les Grandes Tables du Monde is the ultimate accolade in haute cuisine. The award is attributed to restaurants that move with their times, question themselves, while seeking – and often finding – just the right balance between tradition and modernity ». David Sinapian, the association’s president, explains.

Les Grandes Tables du Monde, which was celebrating its 70th anniversary, brought its members together to launch its 2024 guide. It also welcomed 17 new members for this year, from France and abroad. These 17 exceptional restaurants skilfully combine fine food, excellence and a welcoming atmosphere.

In its role as a think-tank in fine food, the association organised a round table discussion for its members at the Plaza Athénée, aiming to showcase the dining and food service professions.
Several speakers shared their views on the following question: “Should a restaurant be considered a stage?” Nicolas Brossard, associate director of the Christopher Coutanceau** restaurant, Joseph Desserprix, dining room manager at La Scène** and Anna Crupano, dining room manager at the Jean Imbert Plaza Athénée, discussed this hot topic.

Les Grandes Tables du Monde: growing international appeal

● New members

This year, 17 new restaurateurs are joining the association, including 15 from outside France, bringing the number of members to 192, across 23 different countries. Why does the association draw so many restaurateurs? Most probably its global vision of fine dining, food hospitality and strong community bonds.
When it was created in 1954, the association’s ambition was to promote a refined concept: the French art of living. Even at that time, its founders were already talking about their vision to create a global association of restaurateurs.

In 1957, the first foreign member (Marcel Kreusch from Villa Lorraine in Brussels) joined the association.
« When cooking becomes an art form, it’s always a joy to appreciate what others are doing. » – extract from a press release by the Traditions et Qualité Association, the former name of Les Grandes Tables du Monde, issued in 1988

Leaving French shores, fine food and its demanding professions have gone global, and Les Grandes Tables Du Monde is a unique and important player in promoting those art forms.

Who are the new members?

Winners

Year after year, Les Grandes Tables du Monde paints a picture of premium contemporary gastronomy through the prizes it awards and the personalities it recognises.
It singles out professionals who have strived to build their careers with devotion and consistency, hailing them as leaders in their respective professions.
Always on the move and selected for their range of admirable qualities, the four professionals nominated this year are leading lights in their field and examples to follow.

● Winners

Bernardaud Prize for the Best Restaurateur
Thomas Keller (Per Se, The French Laundry)

Mauviel 1830 Prize for Best Dining Room Manager
Esteban Valle Trujillo (Domaine de Châteauvieux)

Valrhona Award for Best Restaurant Pastry
Chef Sébastien Vauxion (Le Sarkara)

Best Sommelier Award
Nina Mann (Victor’s Fine Dining by Christian Bau)

From left to right: Michel Couvreux – representing Thomas Keller, Restaurateur of the year; Sébastien Vauxion, Pastry Chef of the Year; Esteban Valle, Hall Director of the Year; Ester Eggert – representing Nina Mann, Sommelier of the Year.

La Table Ronde

Expert personalities share their unique perspectives on an intriguing issue: “Should a restaurant be considered a stage?”
In the world of fine food, the symbiosis between exceptional cuisine and unique service creates an experience that transforms eating into a spectacle for all the senses.

● Speakers

Nicolas Brossard – Coutanceau
The associate owner of Coutanceau leads the “theatricalization of food service” course at ESSCA Angers business school
Joseph Desserprix – La Scène
Originally from Burgundy Franche-Comté, Stéphanie Le Quellec is the dining room manager at Paris restaurant “La Scène”, and she won the title of MOF “maitre d’hôtel” in January 2023.
Anna Crupano, who has been deputy director of the gourmet restaurant at the Plaza Athénée for six years (alongside Denis Courtiade).

● Theme

1. In the dining room

« It’s about offering guests a journey, an immersive experience, and that means paying attention to detail », says Nicolas Brossard.

Wherever guests go and whatever they see, they must be immersed in the atmosphere of the place.
How?
By carefully choosing the uniforms that serving staff wear, for example. Joseph Desserprix believed there needed to be a radical change at La Scène. The wait staff swapped their black outfits for jeans and ankle boots to make the service more relaxed, and developed a new approach to their customers.

The soundscape of a restaurant is hugely important too. When Anna Crupano and Denis Courtiade started thinking about the playlist for the Plaza Athénée restaurant, they decided to call on a specialist agency. Following an interview and a sample of a few songs suggested by Anna, a tailor-made playlist was composed for the venue. The list is renewed every three months, depending on the season and the musical inspirations of the assistant director.

Nicolas Brossard explains that at Christopher Coutanceau’s restaurant, only the sound of the waves accompanies the meal, while for Joseph Desserprix, a full playlist was created with input from his team.

There are many other important details, as guests already know; lighting, interior design and decoration (furniture, tableware, dinnerware, etc.) are markers of a restaurant’s character, like pebbles dotted along the way, which will influence the guests and leave them with different memories, whether consciously or unconsciously.

2. At the theatre

“A restaurant is a theatre that puts on two shows every day”, said Michel Guérard.

While a restaurant plays the leading role in the overall dining experience, wait staff coordination and team leadership can be compared to a form of stage management.

As Anna Crupano explains, « when we have to deal with a business dinner, we step aside, we are present, but leave the guests at the table to talk among themselves. When there is a couple who have been coming to the restaurant for 15 years, and no longer speak to each other, we are also there to spark conversation, encourage them open up to each other again.»

Joseph Desserprix finishes with: « It’s about getting a feel for the guest».

Everyone who works at the restaurant, whether as a waiter, a dining room manager or a sommelier, does whatever they can to adapt the service to customer expectations.
However, as David Sinapian puts it: “Even though service is key, it is important to keep a closeness with your guests; technical competence is almost secondary. The most important thing is the human aspect; that must be the focus of everything we do.”

If the dining room is a theatre stage, each performance is unique; every time the curtain rises a new production begins. Yes, the dining room is a staged production, but the actors do not recite previously rehearsed lines, there is no script. Each restaurant has its own approach, each staff member and each guest.

« Just like in cooking, there is no right or wrong recipe, everyone tells their own story ». David Sinapian

The association Les Grandes Tables du Monde welcomes 10 new members in 2023

LES GRANDES TABLES DU MONDE
10 NEW MEMBERS
WELCOME TO THE 2023 PROMOTION!

On Monday, January 30th 2023, Les Grandes Tables Du Monde gathered with its members in the Salons Historiques of the Shangri-La Hotel in Paris for a cocktail party organised by Chef Quentin Testart and his teams to unveil the Association’s 2023 Guide and introduce its newest members: 10 this year, including 7 abroad.

“Beyond its long history, its numerous starred chefs and repertoire of prestigious establishments, Les Grandes Tables du Monde is much more than a plaque on the front of the restaurant. It is first and foremost the reflection of how haute gastronomy is constantly evolving, reflecting, questioning itself, seeking and often finding the right balance between tradition and modernity. Les Grandes Tables du Monde has been regularly compared to a family. This is still relevant in 2023, as it is exactly what our members are looking for (…). It is a family that is constantly evolving: some – albeit very few — leave us, others join us, some are based thousands of kilometres away and yet, something indescribable, beyond requirements and obligations, some kind of emotion, binds together all the members of this family.

This connection is very strong. And the pride is not limited to the chefs, it is an entire ecosystem of restaurants that live by this sense of honour and defend the great principles of Les Grandes Tables du Monde.

These values of sharing are essential because they reflect what gastronomic restaurants have become: they are no longer restricted to the overruling vision of their chef, but rather the product of an entire team’s commitment to a house’s philosophy and raison d’être”, explains David Sinapian, President of the Association.

2023 PROMOTION

Amélia, San Sebastian Espagne – Paulo Airaudo

Amelia by Paulo Airaudo is in Hotel Villa Favorita, located in the Bay of La Concha. We have an open kitchen where you can appreciate all the elaborations performed by our team. In our room, we have a bar with a capacity of 12 people, two tables for up to 6 people and another one for up to 8. A place where you can enjoy the creativity adapted to an exquisite seasonal menu. Our work philosophy focuses on using seasonal and sustainable raw materials and the revaluation of forgotten products. We work mainly with small producers who share our values and provide us with fresh and top-quality products daily.

Calle Zubieta 26, bajo
20006 San Sebastián, Espagne
T. : +34 943 845 647
info@ameliarestaurant.com
www.ameliarestaurant.com
Instagram : @restaurantamelia

©Michael-Boudot

Château Lafaurie-Peyraguey, Bommes France – Jérôme Schilling

The LALIQUE Hotel and Restaurant opened its doors in June 2018 to celebrate Château Lafaurie- Peyraguey’s 400th anniversary. On the initiative of Lalique’s CEO Silvio Denz, four worlds converge here: wine, crystal, gastronomy and hospitality. The iconic French lifestyle brand Lalique, is entering the world of prestige hotels: a sumptuous hotel and restaurant in the Sauternes region, in the greatest of the Grand Cru Classé terroirs, where the “culinarian of the vine”, Jérôme Schilling puts its technical virtuosity at the service of a sensitive, delicate cuisine.

Hôtel & Restaurant Lalique Château Lafaurie-Peyraguey Lieu-dit Peyraguey
33210 Bommes, France
T. : +33 (0)5 24 22 80 11
info@lafauriepeyragueylalique.com
www.lafauriepeyragueylalique.com
Instagram : @lafauriepeyragueylalique

Fleur de Loire, Blois France – Christophe Hay

Fleur de Loire, Chef Christophe Hay’s new gastronomic house and 5 stars Relais & Châteaux of 44 rooms and suites hotel located in Blois, is home to the signature restaurant “Christophe Hay”, two Michelin stars and one green star, the “Amour Blanc” restaurant, a pastry kiosk and a Sisley® spa. This 17th century building places hospitality at the heart of its values. The chef has installed a citrus greenhouse and invested in 1.5 hectares of land around the building to be as self-sufficient as possible in the supply of fruits and vegetables.

26, quai Villebois-Mareuil
41000 Blois, France
T. : +33 (0)2 46 68 01 81
restaurant@fleurdeloire.com
www.fleurdeloire.com
Instagram : @christophehaychef

©Fleur-de-Loire

La Butte aux Bois, Lanaken Belgique – Ralf Berendsen

“A quest for perfection that never stops.” As a chef, Ralf Berendsen creates new dishes with his creative talent. Now more than ever, he is committed to honouring the individuality of classic products. Famous for his unique sense of perfect cooking times, he achieves absolute harmony in taste, succulence and temperature perception.

Paalsteenlaan 90
3620 Lanaken, Belgique
T. : +32 (0)89 73 97 70
ralfberendsen@labutteauxbois.be
www.labutteauxbois.be/restaurants-bar/#ralf
Instagram : @ralfberendsen

Restaurant David Toutain, Paris France – David Toutain

David Toutain had long dreamt of running a small restaurant in a big city. It was in the discreet Rue Surcouf in Paris, a stone’s throw from Les Invalides, that he opened his eponymous restaurant in 2013. A decade later, he is still there every day to welcome guests, staff and producers. Quality produce is king in this thirty-six-seat intimate venue. And the cuisine, working with colours and the seasons, highlights nature in its beautiful simplicity. Two Michelin stars and a Green Star are a testament to David Toutain’s innate talent, his ability to work the produce and his daily commitment.

29, rue Surcouf
75007 Paris, France
T. : +33 (0)1 45 50 11 10
reservations@davidtoutain.com
www.davidtoutain.com
Instagram : @david_toutain

©CementWall2

©Nancy-Jesse

Restaurant Tim Raue, Berlin Allemagne – Tim Raue

Restaurant Tim Raue, awarded with two Michelin stars and five black Gault&Millau hoods, as well as #26 on the 50th Best list, presents an Asian inspired cuisine, which can be best described as a combination of Japanese product perfection, Thai flavors and the Chinese kitchen philosophy. Chef Tim Raue only serves dishes that release energy and joie de vivre. Owner Marie-Anne Wild and her team welcome guests in a modern ambiance that features design classics, such as Eames chair from Vitra, ASA porcelain and Zwiesel glassware.

Rudi-Dutschke-Straße 26
10969 Berlin, Allemagne
T. : +49 (0)30 259 379 30
office@tim-raue.com
www.tim-raue.com
Instagram : @restauranttimraue

Saison, San Francisco États-Unis – Richard Lee

Saison is recognized as the original fine dining establishment in th U.S. to use open hearth cooking. The San Francisco, CA institution launched modestly in 2009 as a pop-up, swiftly scaling into a full time brick and mortar, and then becoming a renowned two-star Michelin restaurant. Saison’s legendary cuisine is focused around wood fire cooking and seasonal ingredients, and prides itself on working directly with fisherman, hunters, gatherers, ranchers, and farmers to source the best products in local existence. Saison’s kitchen and dining room share the same open space, creating a dynamic and intimate exchange between teams and guests.

178 Townsend St
CA 94107 San Francisco, États-Unis
T. : +1 415 828 7990
www.saisonsf.com
info@saisonsf.com
Instagram : @saisonsf

Richard Lee, chef, Jonathan Bujanda, director of operations, Mark Bright, co-founder, Paul Chung, culinary director

Schanz Restaurant, Piersport Allemagne – Thomas Schanz

The schanz.restaurant. has worked its way up to the top of the German culinary scene over the last decade. Passion for exceptional food, light French cuisine, exciting flavours and atmosphere – these are the cherished attributes that made this remarkable development possible. Look forward to warm guest service from the family-run restaurant and hotel. The fascinating cultural landscape of the beautiful Moselle and wine region and the homely ambience create an unforgettable overall experience. Be our guest!

bahnhofstraße 8a
54498 Piesport, Allemagne
T. : +49 (0)65 07 . 9 25 20
info@schanz-restaurant.de
www.schanz-restaurant.de
Instagram : @schanz.restaurant.hotel

Sesamo, Marrakech Maroc – Massimiliano Alajmo

Launched in December 2019, SESAMO, new Italian dining concept set up by the brothers ALAJMO, enriches the culinary offer of Royal Mansour Marrakech. Respecting and spicing up local products without straying too far from traditional Italian cuisine and offering a gourmet, hearty and familiar cuisine, as chef Massimiliano, awarded 3 stars in Michelin guide, is renowned for. SESAMO offers Italian classic dishes but also new recipes with Moroccan spices.

Rue Abou Abbas El Sebti
40000 Marrakech, Maroc
T. : +212 (0)529 80 82 82
restauration@royalmansour.ma
www.royalmansour.com
Instagram : @royalmansour

Raffaele et Massimiliano Alajmo

©EvaKolenko

Single Thread, Healdsburg États-Unis – Kyle Connaughton

SingleThread combines the art of sustainable agriculture with culinary excellence where the relationship between farmer and chef is more than a side story; it is the heart of the experience. Chef Kyle and Katina Connaughton created an experience that focuses on “omotenashi”, described as the heightened sense of hospitality and anticipation of a guest’s every need. SingleThread is the first and only three Michelin-starred restaurant in Sonoma County and a recipient of the 50th Best Miele One to Watch to Watch Award. He has since been awarded a lot of distinctions, including The Grand Award from Wine Spectator, their highest honor for excellence in wine service.

131 North St.
CA 95448 Healdsburg, États-Unis
T. : +1 707 723 4646
www.singlethreadfarms.com
reservations@singlethreadfarms.com
Instagram : @singlethreadfarms

ABOUT DES GRANDES TABLES DU MONDE

Founded in 1954 by six Parisian restaurateurs, the association Les Grandes Tables du Monde now brings together 178 establishments in 23 countries who all share a common ambition. Bound by the same desire to offer a unique gastronomic and sensory experience, these members today are the ambassadors of unique culinary excellence, which is rooted in tradition, transmission and innovation. Les Grandes Tables du Monde and its President David Sinapian promote this exceptional art of living by highlighting contemporary haute gastronomy that sophisticated, generous, ambitious and dynamic.

CONTACT PRESSE

Clémence Meneghetti – 06 22 96 48 16
c.meneghetti@lesgrandestablesdumonde.com
communication@lesgrandestablesdumonde.com

For its 67th Annual Congress, the association Les Grandes Tables Du Monde celebrates a gastronomic experience always in movement

The 67th Annual Congress of Les Grandes Tables du Monde was held in Salzburg, Austria, from October 16th to 18th 2022. The association celebrated 4 personalities who contribute, both in the kitchen and in the dining room, to pushing the boundaries of the gastronomic experience around the world. The event held in Austria was also an opportunity to award an honorary prize to a famous name in Austrian cuisine, who has contributed to its success beyond the country’s borders and who initiated, 20 years ago in Salzburg, a project that is now revolutionising the way we think about restaurants, beyond the dining room walls, into an always moving experience.

The 178 member restaurants of Les Grandes Tables du Monde, represented by the association’s president David Sinapian and his board of directors, met in Salzburg from October 16th to 18th 2022 in a spirit of progress and modernity to reflect on the economic and social model of the restaurant industry and imagine together the future of world gastronomy.

“Our guests do not visit our establishments to eat, but to embark on an experience. All their senses are awakened, elevated by the expert know-how of the various gastronomic trades. The pleasure of taste is directly tied to the sharing of an exceptional moment and a sense of discovery, all in a warm and convivial atmosphere. The maître d’ welcomes their guests. The sommelier promotes a terroir. We are all committed to offering a unique moment, suspended in time”, explains David Sinapian, President of Les Grandes Tables du Monde and restaurateur at Maison Pic (France).

This Congress also was the opportunity to update Les Grandes Tables du Monde’s Articles of Association. In order to remain in line with current regulations and to improve efficiency in such volatile and challenging times, the Articles of Association were modernised under the aegis of Sylvie Buhagiar, the association’s secretary general. This evolution, which allows for more flexibility in a difficult economic and social context due to the pandemic that has been especially painful for the restaurant industry, demonstrates the association’s ability to adapt to new challenges. In addition, an ethical charter was also drafted to outline the values, which they embody in their daily activities and that unite the members of Les Grandes Tables du Monde.

Gastronomy and flavours at the heart of a moving journey

In recent years, gastronomy has taken on numerous forms. Each restaurant used to have a single main address and sometimes a branch restaurant, but new and innovative concepts are now emerging: pop-up restaurants (such as the Temporaire that welcome its clients during the rebuilding of the historic Traube Tonbach site), restaurants that host chefs in residency (such as the pioneering Ikarus project that hosts some of the world’s best chefs in a monthly rotation in Salzburg), touring restaurants (like Tour d’Argent does all around the world during its renovation), or even four- or six-handed collaborative meals that bring chefs together to create new experiences.

“The original restaurant and part of its team are moved to another location. It’s a completely new phenomenon that perhaps hints at a new way of approaching our trade, our industry and gastronomy as a whole”, said Nicolas Chatenier, Managing Director of Les Grandes Tables du Monde.

“We try to get our teams to travel by creating pop-up places and four-handed dinners to encourage meetings with other teams and experience another restaurant from the inside. I think we’ll have to do this more and more often because these kinds of exchanges are essential for younger generations”, explained David Sinapian, President of Les Grandes Tables du Monde and restaurateur at Maison Pic.

“This openness to the world is fundamental for my very cosmopolitan teams. When we decided to take the Mirazur to Mexico for a three-week pop-up, the whole team was very involved – even two of the Menton’s gardeners came with us to draw inspiration from ancestral Mexican farming techniques.

Travel is a source of limitless inspiration and can be a wonderful asset in our business. One of the key challenges for the future of the restaurant industry is the question of team motivation. The exploration of new products, new cultures and new gastronomic horizons can undeniably play a massive role in that respect”, explained Mauro Colagreco, chef at Mirazur in Menton (about the Baja California pop-up in Los Cabos Resort).

“Following the fire that destroyed the three restaurants at the historic Traube Tonbach site in January 2022, we had to react very quickly to reassure our 60 employees. We decided together that we had to rebuild. But we needed to find a home in the meantime and the idea of creating Temporaire came up. It was a huge challenge for everyone to adapt to the pop-up format: the atmosphere was very different, very focused on the experience in the plate and overall, this difficult time ended up being a massive source of inspiration for the future.”, said Sébastien Finkbeiner about the Temporaire for Traube Tonbach.

The gastronomic experience comes down to men and women, both in the dining room and in the kitchen

Against the backdrop of global recruitment difficulties in the restaurant sector, the online media Fine Dining Lovers conducted a survey of restaurant staff and guests on their respective expectations in terms of hospitality.

The survey was carried out in partnership with Les Grandes Tables du Monde and involved 10,000 restaurant professionals and customers worldwide.

Presented as a preview to the association’s members, this survey also attests to current and future developments in the world of gastronomy.

When asked what they would like to improve in their work, front-of-house staff give priority to establishing a good working relationship with kitchen teams (67%) and achieving a better work-life balance (61%). The survey also reveals that for 62% of guests, the working conditions of employees in the restaurants they visit, and in particular the two priorities mentioned above, are a key aspect for which they would like to see more transparency.

Another striking fact is that while the majority of front-of-house staff feel their work is given the same importance as the tasks carried out in the kitchen (56% agree), guests tend to value the art of service over the experience in the plate.

In fact, 83% say they would visit a restaurant again solely for the service quality, and 30% say they would return to a restaurant where they did not like the food if they enjoyed the service.

The study concludes with the observation that the old adage “the customer is king” is contested by 86% of professionals and 87% of guests.

All these observations add context when questioning the future of the restaurant experience, from the point of view of teams on the one hand, and guests on the other, two essential links in the persistence of the restaurant format.

To discover the full survey: xxxxxx

The 2022 Les Grandes Tables du Monde awards list: 4 prizes rewarding know-how and excellence in the dining room and in the kitchen, and a tribute to the chef who put German and Austrian cuisine on the world’s greatest tables.

Year after year, the association Les Grandes Tables du Monde draws a portrait of today’s gastronomy through the prizes it awards and the personalities it honours.

These awards distinguish professionals whose career paths – built upon careful reflection, boundless passion and rigorous consistency – attest to their leadership in their respective trades.

Always on the move, chosen for their unique qualities, the 4 personalities nominated this year have each asserted themselves as notable experts in their field.

The Mauviel 1830 Prize for Best Dining Room Manager of Les Grandes Tables du Monde is awarded to Mr Éric Beaumard of Four Seasons Hotel George V, Paris, France

Originally from Brittany, Éric Beaumard was always passionate about cooking and started out as a commis. Sadly, a motorbike accident slowed down his career by depriving him of the use of his right arm. After several months of recovery, Éric Beaumard returned to the kitchen at Maisons de Bricourt in Cancale. He worked there as a chef for six months before he took Olivier Roellinger’s advice and turned to wine to become a sommelier. A new passion was born, and a new talent had emerged.

Endowed with an extraordinary motivation, Éric Beaumard is endlessly curious about the art of wine, which he studies tirelessly before taking part in sommelier competitions, from which he always emerges victorious.

In 1997, when the George V hotel closed for two years of renovation, it became necessary to replenish its cellar, which at the time had only about thirty bottles. And naturally, the prestigious establishment called on Éric Beaumard, who took on this task by travelling to vineyards and meeting with producers.

Appointed dining room manager at Le Cinq in December 1999, Éric Beaumard quickly shone for his natural charisma, reassuring presence, ability to listen, and recognizable laugh. Every evening at Le Cinq, as a true conductor, he leads a team of passionate men and women giving their best to provide guests with a memorable experience, suspended in time.

“Since 1830, Mauviel has anchored its history and development for 7 generations on the foundations of French gastronomy, around cooking and service. For several years now, and thanks to you, the chefs, the art of service in the dining room has been given the attention it deserves by your teams. The Mauviel 1830 Prize for Best Dining Room Manager is an obvious choice and a great source of pride, combining design and transmission to drive a certain vision of modernity!”

Valérie Le Guern Gilbert, President of Mauviel 1830

“I’m very moved by this prize, and proud too because it is above all the result of great teamwork: that of the men and women around me, who are both the soul and lungs of Le Cinq. And the real prize is when a guest leaves the restaurant with the feeling that time has well and truly stopped”, Éric Beaumard

Éric Beaumard – Photo credit: Stéphane de Bourgies

The Prize for Best Restaurant Pastry Chef of Les Grandes Tables du Monde is awarded to Ms Aurélie Collomb-Clerc of Chef Emmanuel Renaut’s restaurant Flocons de Sel, Megève, France

Aurélie Collomb-Clerc – Photo credit: Anne Emmanuelle Thion

Born in Manigod in Haute-Savoie, Aurélie Collomb-Clerc has had a passion for pastry-making since she was a child, when she used to bake kouglopf with her grandmother. She took a general course at school, obtained a literary baccalaureate and enrolled in the Faculty of Law and Political Science. But her passion for pastry caught up with her, and she turned to a vocational training (CAP) in pastry and chocolate making along with an additional qualification in restaurant desserts and a vocational diploma (BTM) in pastry. The same year, her team won the Sirha’s French Championship of Pastry Arts. Aurélie Collomb-Clerc began her career as a baker at Château des Avenières alongside Pastry Chef Cédric Perret. In 2016, she joined Chef Emmanuel Renaut’s three-starred restaurant Flocons de Sel as pastry chef de partie. The following year, she became head pastry chef.

For her work creating the dessert menu of prestigious Flocons de Sel, she was voted “Pastry Chef of the Year 2021” by her peers. That prize rewards her outstanding imagination. Aurélie Collomb-Clerc creates well-balanced seasonal pastries that are in keeping with the environment that has surrounded her since childhood: the mountains. It is not unusual to find Savoy classics on the menu like the biscuit de Savoie sponge cake, and even mountain herbs infused in her cream desserts.

« J’avais axé mon mémoire de B.T.M. sur les plantes sauvages dans les Aravis, ce n’est donc pas un hasard si je travaille aux côtés d’Emmanuel Renaut pour qui la nature est une source d’inspiration aussi infinie que fragile », Aurélie Collomb-Clerc

The Prize for Best Sommelier of Les Grandes Tables du Monde is awarded to Mr Christoph Kokemoor of Chef Peter Knogl’s restaurant Le Cheval Blanc, Grand Hôtel Les Trois Rois, Basel, Switzerland

Christoph Kokemoor has had a rich international career in prestigious establishments. He started out as a headwaiter before moving on to maître d’ and then sommelier in the late 1990s. Working in palaces and luxury hotels, he acquired a unique expertise and rigour that has enabled him to make a name for himself in the industry. Since 2008 he has been head sommelier at three-starred restaurant Le Cheval Blanc in the legendary Grand Hôtel Les Trois Rois. Located on the banks of the Rhine in Basel, the hotel has a bar and two restaurants, including Le Cheval Blanc***, an undisputed flagship of high-end gastronomy that serves French cuisine reinterpreted with Mediterranean and Asian influences. Christoph Kokemoor works alongside Chef Peter Knogl, and is committed to serving exceptional wines that perfectly complement and enhance the creations on the menu.

“This award is a true accolade and a great recognition of my long-standing partnership with Peter Knogl. I am happy that together we can realise our goals as hosts and make our guests happy”, Christoph Kokemoor

Christoph Kokemoor

The Bernardaud Prize for Best Restaurateur of Les Grandes Tables du Monde is awarded to Mr Julien Royer of restaurant Odette, Singapore

Julien Royer

Chef Julien Royer comes from a farming family in Cantal, France, where he grew up surrounded by vegetable gardens. Royer’s first venture into the kitchen under legendary Chef Michel Bras in Laguiole instilled in him a profound respect for the integrity and purity of all ingredients in every dish. His career then took him from the French West Indies to London, before settling down in Singapore in 2008. There, Julien Royer led Odette to its historic debut on the 2017 Asia’s 50 Best Restaurants list at number 9 – the highest new entry in the list’s history. The restaurant also joined the prestigious Les Grandes Tables Du Monde that same year. In 2019, Odette – which was named after his grandmother, one of his strongest influences in life and in the kitchen – was awarded three Michelin stars. The French restaurant, located in Singapore’s iconic National Gallery, offers an ever-evolving menu guided by the chef’s lifelong respect for seasonality, terroir and artisanal produce from small producers around the world. Julien Royer has built a successful career through sheer determination without ever losing his infectious joie de vivre. A team player as much as a man of excellence, Julien Royer embodies everything the modern restaurateur should be: looking after everything and everyone, driven by teamwork, infinitely curious about new trends and determined to achieve his goals.

“For almost 160 years, our constant quest for excellence, creation and innovation has enabled us to work closely with internationally renowned chefs. It is a great pride for Bernardaud to be able to meet their expectations and turn each dish into an emotion. We are happy to be a partner of Les Grandes Tables du Monde and thus share, with the association and its members, our desire to create moments of unadulterated happiness.”

Michel Bernardaud, President of Bernardaud

“We are incredibly honoured to receive the Bernardaud Prize this year. It is a testament to how the purest love for crafting lasting, timeless experiences can truly make an impact beyond the table. It’s humbling to be recognized by Les Grandes Tables du Monde, and for us, it’s our 6^th consecutive year to be inducted into this prestigious list. This is only possible with the dedication of my outstanding team and the support of our partners.

To every guest whom we have the honour of serving, from the bottom of our hearts, thank you and we will continue to serve with unwavering passion and purpose.”, Julien Royer

An Honorary Prize was presented to Eckart Witzigmann for his entire career and achievements.

When the French restaurant guide Gault & Millau awarded Eckart Witzigmann the title of “Chef of the Century” in 1994, he joined a very exclusive list of legendary chefs, among whom the likes of Paul Bocuse, Joël Robuchon and Frédy Girardetil. Born in Austria in 1941, Eckart Witzigmann worked for 13 years in some of the best restaurants around the world (with the Haeberlin brothers, the Troisgros brothers and of course Paul Bocuse, one of his mentors, in France, but also at the Operakällaren in Stockholm, the Cafe Royal in London, the Villa Lorraine in Brussels, and finally at the Jockey Club in Washington DC in the United States) before returning to Germany in 1971 to initiate a culinary revolution at Tantris, a Munich restaurant that was a pioneer of haute gastronomy in Germany, where he received his first two Michelin stars.

In 1978, Witzigmann opened his own restaurant in Munich, Aubergine, which the following year became the first restaurant in Germany, and Eckart Witzigmann one of only three chefs in the world to be awarded three Michelin stars.

Today, Eckart Witzigmann works as a consultant in the restaurant industry. He is behind one of the most innovative projects in our sector: the Ikarus restaurant at Hangar-7 in Salzburg, where, under the direction of his mentee Roland Trettl before 2013, and since then under Martin Klein’s guidance, some of the world’s best and most creative chefs have been cooking in a monthly rotation.

Eckart Witzigmann founded the Witzigmann Academy (“International Witzigmann Eckart Preis”) in 2004, he’s the author and co-author of more than 40 cookery books, the editor-in-chief of culinary magazines, a guest on TV cooking shows and a mentor to numerous starred chefs on the German culinary scene.

In 2007, he was appointed professor and honorary doctor of culinary arts at Örebro University in Sweden. He was also President of the German Culinary Academy from 2007 to 2010.

Eckart Witzigmann can be credited with creating the perfect conditions for a culinary revolution in Germany. He was the first to introduce culinary skills inherited from the French tradition.

“After Helmut Gietz (Erbprinz, Ettlingen) and Henry Levy (Maître, Berlin), I became the third German member of Les Grandes Tables du Monde, back in 1975. I am delighted to receive this honour in my old age and I’m glad I could contribute to expanding the gastronomic culture and art of cooking in Munich as well as in German-speaking countries, and maybe make it a little richer or perhaps even a little better”, Eckart Witzigmann

Eckart Witzigmann – Photo credit: Markus Bassler

ETHICAL CHARTER

ETHICAL CHARTER
LES GRANDES TABLES DU MONDE

Sylvie Buhagiar and Sang-Hoon Degeimbre:
“With this charter, Les Grandes Tables du Monde positions itself as an actor of change with strong ethics”

Four months of work to clearly outline the meaningful commitments and values of social responsibility that drive the Association: not only respect for the environment and raw materials, but also friendship, elegance and transmission.

Focus on the Association’s ethical charter, which was drawn up by Sylvie Buhagiar and Sang-Hoon Degeimbre.

How did the idea of creating the ethical charter come about?

Sang-Hoon Degeimbre: The question of ethics in the restaurant business kept coming up during our Board meetings. It was Sylvie Buhagiar who finally put forward the idea of creating a charter. As an Association, we want to have a genuine impact on the restaurant world and be the bearer of strong values. With this charter, Les Grandes Tables du Monde positions itself as an actor of change with strong ethics.

Sylvie Buhagiar: The matter of ethics was something very close to our hearts. Under the guidance of David Sinapian, we both set about researching to create our own ethical charter. We worked methodically and interviewed all Board members of the Association as well as other major figures in the world of gastronomy to understand what they consider to be the key values – those of the past, present and future – that govern Les Grandes Tables du Monde. We had lists of values that we prioritised in order to draw up the charter in two parts: the first section featuring common values for the restaurant industry, and the second outlining the specific values of Les Grandes Tables du Monde. After 5 months of hard work, the charter was adopted by the Board of Directors, and then presented at the General Assembly on November 22^nd, 2021.

Do you think that the health crisis has affected ethical considerations in the restaurant world?

Sang-Hoon Degeimbre: The health crisis has only exacerbated and brought to the surface existing ethical questions. Our charter is certainly not intended to be a mere collection of values, but rather to start a conversation. I think we can influence some of our peers’ behaviour towards their teams.

Sylvie Buhagiar: I believe the health crisis has only reinforced our values. During the long months of lockdown, we were able to see our convictions at work, during our working sessions with the Board of Directors and our discussions with our members around the world: it was that mutual support, friendship and listening of members that helped us pull through in hope of better days to come.

How was the charter received by members of the Association?

Sylvie Buhagiar: It was warmly received by members. We wanted a concise charter and, above all, for everyone to identify with its values and draw inspiration from them in their daily lives.

Sang-Hoon Degeimbre: Chefs and restaurateurs quickly understood the benefit of such a concise and easy-to-understand charter: the values can be quickly retained and used to inspire teams on a daily basis.

What are the core values of the ethical charter, in your opinion?

Sylvie Buhagiar: If I had to pick one, I would choose self-fulfilment, well-being and inclusion.

Sang-Hoon Degeimbre: Indeed, this charter puts human value above all else: respect for individuals is at the heart of our priorities. This might seem obvious, but if we don’t talk about it, this topic can be cast aside. So yes, human value is absolutely fundamental.

How will the members of the Association bring this charter to life in their establishments?

Sang-Hoon Degeimbre: We presented the CSR charter at our General Assembly during the Paris Congress in November 2021. At the time, we realised that we had merely transcribed what our members were already thinking. Our ethical charter should be a blueprint for our members’ teams. And if everyone could draw inspiration from it and turn it into actual guidelines, that would be amazing.

Sylvie Buhagiar: Our charter is not a law, nor a regulation, we won’t ask members to strictly abide to it. These are recommendations, values that we hold dear, that we live by and share on a daily basis. And this is precisely how our chefs and restaurateurs have received it.

What are the ethical issues that you consider worthy of deeper reflection?

Sylvie Buhagiar: I am thinking in particular of the place of women, which must be respected and valued. To contribute at our level, we have launched a series of interviews with women working in our member establishments, titled Prominent Women. These are tales of incredible journeys, inspiring examples of perseverance and willpower, which I hope inspire many to pursue a career in our industry.

Sang-Hoon Degeimbre: Team and people management is front and centre today: how can we manage our employees and their sensitivities in a sector where everything is so prescriptive? How can we persuade them that our choices are indeed their choices, without manipulating them? The balance between well-being and freedom of the teams, and the authority of the restaurateur is key, but very fragile. We must listen to our teams and encourage them to speak out while maintaining the rigour and inspiring role of business leaders. We are tightrope walkers, constantly on the edge!

Download the ethics charter

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