The best French chefs in the world

French cuisine is considered worldwide as one of the most refined and a reference for great global chefs. The number of starred restaurants in the country is huge! As a fan of French cuisine, I always try to get to know the work of these renowned chefs up close on my travels. In an interview for our O Podcast de Viagem with award-winning chef Elia Schramm, in charge of 5 restaurants in the 14zero3 Group, in Rio, we intensely debated the subject: who are the best French chefs in the world? After all, Elia lived in Paris, worked in prominent restaurants there and is openly influenced by the country’s cuisine. Therefore, in this post, discover the names that influence world cuisine. Additionally, read about the retaking of Paris and the reopening of the Louvre Museum.

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The best French chefs in the world

Alain Ducasse

Born in Landes, Alain Ducasse is currently the director of more than twenty restaurants around the world, three of which have received three stars, in Monaco, Paris and London. One of them, for example, is Alain Ducasse at the Hotel Plaza Athénée, where we have already been and tell you everything here. Owner of 17 Michelin stars, Ducasse also has two hotels in Provence and a cooking school in the French capital. In other words, it could not be missing from our list of the best French chefs in the world. Alain Ducasse’s food is surprising! A kitchen that unites sustainability, health and well-being. ”Furthermore, as expected in a 3-star Michelin, the service is impeccable. A ballet of extremely polite employees who knew exactly what they were serving”, says our editor Renata Araújo.

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Alain Passard

Chef and owner of the three-star restaurant L’Arpège in Paris, which always appears on the list of the most renowned restaurants. In 2019, for example, it came in eighth place. Alain is a reference when we talk about vegetarian cuisine, growing his vegetables in his own garden, on the outskirts of Paris. Since 2001, he has sharply reduced the meat offerings in his restaurant. The menu is based on the seasons, with natural and organic ingredients from artisans and farmers.

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Bernard Pacaud

In 1986, the chef founded L’Ambroisie, a traditional restaurant in Paris that has maintained 3 Michelin stars for over 30 years. It is currently managed by his son, Mathieu. The chef’s cuisine is refined, respecting the ingredients and their seasonality. ”Chef Bernard certainly knew how to renew himself, remaining one of the most traditional restaurants in Paris for 30 years. In fact, it is frequented by important and presidential personalities, such as, for example, Barack Obama, who has had dinner there”, says Renata Araújo.

Eric Frechon

For 20 years, the chef has run Epicure, a three-star Michelin restaurant at Hotel Le Bristol, a traditional palace hotel in Paris. In fact, you can check out our experience there by clicking here. Considered a temple of French gastronomy, at Epicure, chef Éric Frechon makes cuisine based on terroir and mixes unusual ingredients. Furthermore, according to him, his cuisine is classic and contemporary. Therefore, one of its most coveted dishes is the wonderful macaroni, with black truffles and artichokes with foie gras, gratin and parmesan cheese. ”At Epicure, I had one of the most memorable lunches of my life. I will never forget the dishes and flavors I tasted there”, says Renata Araújo.

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Frederic Anton

The chef has had three stars in the Michelin Guide since 2007 and was the chef at the restaurant Le Pré Catelan, in Paris. He currently runs the restaurant Le Jules Verne, located in the Eiffel Tower, which reopened last year completely renovated. Frédéric worked with great chefs, including Robert Bardot and Gérard Boyer, and later became head chef of Joël Robuchon until 1996. He took over Le Pré Catelan in 1997 and by 1999 he had already won his second star. The third arrived later, in 2007. Its cuisine is “signature cuisine”, with graphic and modern presentations.

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Joel Robuchon

Named o “chef of the century” by the Gault et Millau culinary guide in 1990 and record holder for Michelin stars (in total there are 34), Robuchon was a perfectionist who became known for having revolutionized the French cooking, presenting simple, healthy and delicious dishes. In 1994, he opened the first restaurant under his name: Joël Robuchon, in Paris. But it expanded its brand globally with L’Atelier de Joël Robuchon restaurants on three continents. In 2003, he created a new concept, L’Atelier de Joël Robuchon. The idea was a large counter, where customers could sit, with the kitchen in the middle. This way, the cooks could interact with the diners.

The success of this formula led him to open properties in several cities around the world, both in Europe, the USA and Asia. Robuchon passed away in 2018 and certainly left behind a restaurant empire in several countries around the world. “I’ve been to several of the chef’s restaurants around the world, and the legacy he left behind, always maintaining the highest quality standards, is truly impressive. The last one I was in was in Tokyo, which I made a point of visiting”, says our editor-in-chief Renata.

Michel Bras

The king of delicacy. This is how chef Elia Schramm defines Michel Bras! His restaurant, Bras, located in Laguiole in Aveyron, has been rated three stars in the Michelin Guide since 1999. The chef has a cooking style described as “creative”, often associated with fresh herbs and edible flowers. Furthermore, Michel is also considered the creator of runny chocolate cookie, which in Brazil is the famous little cake.

Marc Veyrat

The French chef specializes in molecular gastronomy and the use of mountain plants and herbs. That is, instead of using butter, flour, eggs, oil or cream, he uses roots, mountain plants, mountain herbs and wildflowers gathered in the French Alps. Marc was the owner of the restaurants The House of Marc Veyrat (or the Auberge de l’Eridan ) em Veyrier-du-Lac e My Father’s Farm in Megève. He currently operates the restaurant The House of the Woods in Manigod. All three restaurants received three stars.

Paul Bocuse

Known as the Pope of world gastronomy, he certainly couldn’t be missing from this post. Died in January 2018, he was more than a renowned cook, Bocuse was a mentor to many current chefs and continues to be an inspiration for gastronomy students. Dad of new kitchen (new kitchen), he was the first French chef to prioritize simple, yet refined cuisine. In 1958, Bocuse managed to recover L’Auberge du Pont, the family restaurant that, for adverse reasons, had to be sold. The store was renamed under its own name and in 1965 it had already received three Michelin stars.

In 1990, the chef created the Paul Bocuse Institute, in Ecully, a small town near Lyon, an important school of gastronomy and hospitality, recognized worldwide. Furthermore, in 1987, Paul Bocuse founded the Bocuse d’Or, a world culinary championship. The event is also known as the “Gastronomy Olympics” and takes place every two years.

Yannick Alléno

The French chef has been awarded three Michelin stars since 2007. In 1999 he won his first star, running the Scribe restaurant in Paris, and the second came in 2002. In 2003, he became chef de cuisine at the Hotel Le Meurice, where he stayed for 10 years, and earned its third star. In 2004, Yannick took over the kitchens at Ledoyen, one of the oldest restaurants in Paris, located on the Champs-Elysées.

The full chat is on our O Podcast de Viagem, which you can listen to on Spotify or Apple.

By Renata Araújo, Doubt More and Elia Schramm.

Photos: Renata Araújo and Disclosure