Less than six months after its reopening, the Jules Verne received its very first Michelin star. Watch the interview with its Chef, Frédéric Anton, who doesn’t plan to stop there.
For his partnership with Dassaï, Joël Robuchon wanted to see things in a big way and sublimate this still unknown rice-based alcohol with a unique and custom design of refrigerated display cases conceived by Matfer Bourgeat.
With the ambition to create a unique working environment for his brigade, a modern and especially comfortable kitchen, Yannick Alléno turned to DS Automobiles and Matfer Bourgeat.
Aged just 26 years old, this talented young chef already has an impressive roster of awards.
In the Hôtel de la Monnaie’s six salons, Guy Savoy found the ideal setting to let his talent shine.
Right in the heart of Paris’ golden triangle, L’Hôtel Dillon – an outstanding townhouse…
