Restaurant JAN is Jan Hartwig’s lifelong dream. It was awarded with 3 Michelin stars only a little more than five months after its opening. A contemporary cuisine is served by combining classic techniques with avant-garde creativity and top-class ingredients. Jan Hartwig loves to reinterpret the German culinary DNA and to creatively translate it into new worlds of taste. This gives him a high level of individuality, while focusing on regionality and sustainability.

Le Söl’ring Hof est un joyau niché au cœur des dunes de Rantum à Sylt. Ici, la cuisine nordique se marie à la fraîcheur et à l’élégance pour offrir une expérience incomparable. Sous la direction de Jan-Philipp Berner, le restaurant brille par son exceptionnel art culinaire. Avec la sommelière Bärbel Ring, l’équipe allie hospitalité et précision. C’est un lieu qui envoûte et promet des délices culinaires d’une qualité irréprochable.

The cuisine of Viki Geunes, engineer-turned-chef, characterized by contemporary, intense flavors and a playful signature. His restaurant Zilte, opened with his wife Viviane Plaquet in 1996, earns his first Michelin star in 2004, followed by numerous awards. In 2020, his daughter Gitte joins the team. In 2021, Zilte received the highest honor of three Michelin stars. Today, Geunes continues to explore culinary horizons while cherishing family moments during holidays.

Arnolfo Restaurant, born in 1982 in Tuscany, embodies the Trovato brother’s philosophy: seasonal, artisanal, and a continuous pursuit of taste. Celebrating its 40th year, Arnolfo moves from Colle di Val d’Elsa’s historic center to a modern space designed by the Trovato family. The new Arnolfo embraces the territory with Yellow Siena, Travertine from Creet Senesi that enhance the magnificent view of this medieval town.

Le restaurant Quattro Passi est née en 1983, grâce à l’audace d’Antonio Mellino et Rita Vinaccia, fondateurs et propriétaires. Aujourd’hui, le restaurant rassemble les quatre membres de la famille, avec Fabrizio et Raffaele leurs fils. La cuisine est principalement basée sur des produits de saison régionaux dont beaucoup sont cultivés sur place. Le style culinaire du chef Fabrizio s’inspire de ses expériences internationales, sans jamais néanmoins oublier son territoire ; une cuisine méditerranéenne dans laquelle on retrouve les saveurs et le raffinement de la Côte.

Marcel Ravin, two-star chef of the Blue Bay in the Monte-Carlo Bay Hotel & Resort, is a true humanist. Born in Martinique and drawing inspiration from both his family’s cooking and the Mediterranean gastronomy, his cuisine is a celebration of life based on the five elements. His bold and sincere creations are crafted by a daring brigade for an unforgettable immersive experience.

Opened in 2008, D’Eugénie à Émilie is THE gastronomic milestone in my career as a chef. Just a stone’s throw from the French border, I champion a traditional cuisine that meets the challenges of our time. As a cook, everything I do is based on the simplicity of my grandmother’s cooking. My cuisine was then inspired by the simple, gourmet techniques I learned at the hands of France’s greatest chefs from the 1980s onwards. A cuisine in which beautiful produce and true taste are respected and enhanced.