Céline and Alexandre Couillon’s La Marine is located at the very end of Noirmoutier, in an authentic Vendée family house facing L’Herbaudière harbour. The establishment offers for 22 years a singular gastronomic experience based on the island’s culinary identity that combines sea produces and fresh vegetable from the couple’s garden. Fish and lobster are carefully selected at the morning fish market, and beans and fresh herbs handpicked in the garden on a daily basis to supply the kitchen with the freshest produces.
Japanese chef Kei Kobayashi sublimates French gastronomy with great passion. In 2011, he opened a restaurant with his wife: Kei. Paying great attention to the quality of products, Kei seeks the perfect balance between textures, flavours, colour harmony and elegant presentation to take his guests on a journey through French gastronomy. Always faithful to his producers, Kei tends to cook with seasonal products, from which he draws inspiration to create new recipes and try new dishes, always more precise and masterful. The Michelin Guide rewarded the chef’s virtuosity with three stars in 2020.
The Daní Maison restaurant starts in the chef’s former family home; has a small, comfy dining room and two tables in the kitchen, to have an inside look into the dishes making.
Caprice, the two Michelin-starred French restaurant led by Chef Guillaume Galliot, features an open kitchen showcasing chefs at work, a renowned global wine collection and Hong Kong’s first cheese cellar full of artisanal French cheese – the perfect blend of high fashion and gastronomy catering to savvy, well-travelled diners.
Cheffe
Restaurant Andrew Fairlie
« A kitchen should be genderless »
Cheffe – Owner
Enoteca Pinchiorri
« People always think women are naturally more gifted for cooking than men, that our place is in the kitchen, and therefore we don’t deserve as much praise »
Atelier Crenn reimagines itself in 2023. After 11 years of drawing inspiration from her own childhood and personal journey, Crenn’s flagship restaurant evolves along with her, complete with a renovation of the dining room as well as the pescatarian tasting menu. The menu celebrates the state’s rich bounty, highlighting plants, fish, and seafood. The inspiration for Crenn, however, goes deeper; guests will embark on a journey that guides them through different places and times, and introduces indigenous plants, practices, and influences that are the essence to the state. Each section of the menu will celebrate the beauty of California’s landscape both geographically and culturally.
Restaurant owner
La Marine
« This profession was my calling »
Restaurant owner
Steirereck im Stadtpark
« With heritage comes the need for balance between history and modernity »
The Jane first opened its doors in 2014, offering a unique combination of top notch gastronomy made accessible for a broad audience – whether young or old, foodies or guests who experience gastronomy for the first time – ever since. The Jane is set in the former chapel of the Military Hospital. All tables have a view onto the open kitchen. There is an extensive wine list that offers both new biological wines and golden oldies of renowned wine domains.
Since March 2016, Sühring showcases the best of modern German fare inspired by childhood memories and family recipes. All elevated to the level of haute cuisine and combining the essence of traditional dishes with contemporary Central European influences. The brothers invite their guests to their home, offering a warm hospitality in a relaxed, soothing and elegant environment. All drinks follow the same philosophy as the twins’cuisine.
Restaurant STÜVA at Gourmet Boutique Hotel YSCLA in Ischgl is among Austria’s leading restaurants. At the age of 34, Benjamin Parth is the youngest chef ever to achieve the top rating of 5 toques (19 points) of Gault&Millau in Austria. The former “Gault&Millau Chef of the Year ” turns French classics with a modern twist into his multiple awardwinning cuisine. Critics refer to him as “master of soups & sauces”. He never combines more than 3 flavour components to create a dish. Driven by his passion for perfect products, Parth impresses with his modern & puristic gourmet concept.
