LES GRANDES TABLES DU MONDE
10 NEW MEMBERS
WELCOME TO THE 2023 PROMOTION!
“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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
Raffaele et Massimiliano Alajmo
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.
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.