Magazine - Les Grandes Tables du Monde

Les Rencontres #1

How can gastronomy adapt to stay relevant in our ever-changing society? These two days of dinners and conferences explore the contemporary challenges faced by restaurateurs. From disability inclusion to integrating art in restaurants, including creativity in the face of artificial intelligence, discover the keys to redefining the gastronomic experience. Who is today’s gourmet customer? How do you create unforgettable emotional experiences?
Join us to rethink gastronomy and anticipate the expectations of tomorrow.

Star Nights – Spondi x Tantris Maison Culinaire

Nestled in the heart of Athens, Spondi lives in its discreet and serene room in winter and exults in summer in its green courtyard. Thanks to chef Arnaud Bignon, it has become an essential address for gastronomes. Arnaud’s creativity and the humble yet impressive mastery of his dishes mark his cuisine.
In his constant quest for innovation and encounters, the man who was one of the youngest chefs to receive two Michelin stars invited three of his chef friends for a series of dinners called Star Nights.

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

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

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.

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.

WOMEN AND GASTRONOMY

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.

The price 2018

After last year’s event in the bustle of New York City, Les Grandes Tables du Monde Association celebrated haute cuisine at their 64th annual conference in Marrakech. In the heart of the Medina, and against the backdrop of Le Musée des Confluences, the association revealed the list of the 2018 winners of its awards for excellence.

The great restaurant

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.

Tribute to Joël Robuchon

Precision, rigor, and technique. These are the main ingredients of Joël Robuchon cuisine. He, one of the greatest chef, who has died August 6th aged 73. His input is huge on French cooking. Over the years, he has managed to improve and refine classical French cuisine. Coming right after the Nouvelle Cuisine years, Joël Robuchon offered his own take on French Haute Cuisine, with what you could call a neo-classical inspiration. He would select carefully each ingredients, he would push the boundaries of technique with a surgical-like precision on cooking and plating.

A new website

We are delighted to introduce you to our new website. We have entirely redesigned the browsing experience to introduce you seamlessly and effortlessly to the restaurants of our members and do justice visually to the excellence of each.We invite you to explore this global collection of fine dining gems.

EN VOIR PLUS