Professional contributors...
The 2.0 Directory of Contemporary Cuisine is based above all on the generosity and know-how of professional chefs who agree to share their techniques, their recipes and their vision of cooking. Whether they are Meilleurs Ouvriers de France, starred chefs, committed artisans or passionate teachers, their contributions nourish a demanding educational project, at the service of students and professionals in training. By joining this approach, each chef becomes a transmitter of knowledge, participating in the living transmission of today's culinary heritage.
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Vincent ArnouldVincent Arnould, Meilleur Ouvrier de France and Michelin-starred chef, skillfully runs the kitchens at Le Vieux Logis in Trémolat, in the heart of the Périgord region. A fervent advocate of refined seasonal cuisine, he enhances regional produce with precision and generosity. His technical mastery and humility make him a respected figure in French haute cuisine. He is also involved in teaching young talent.
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Pascal BouvierPascal Bouvier, former Michelin-starred chef at Domaine du Choiseul in Amboise, left his mark on the Loire Valley's gastronomic scene with his high standards and commitment to local produce. In Langeais, he and his wife ran the restaurant Au Coin des Halles, which received a Bib Gourmand. A chef by heart as much as by profession, he generously shared his passion. Now retired, he remains a respected figure in Loire Valley gastronomy.
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Stéphane CarradeStéphane Carrade, a renowned chef originally from the Hautes-Pyrénées, has earned two Michelin stars at the Skiff Club at the Ha(a)ïtza Hotel in Pyla-sur-Mer, where he serves sustainable, Michelin-starred, and responsible cuisine. He also holds a Green Star for his strong commitment to short supply chains and ecological management in the kitchen. A demanding but warm chef, he passes on his vision of the profession and the terroir to new generations. A true ambassador of the terroir, he combines finesse, commitment, and respect for the environment.
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Remy Giraud Rémi Giraud, an iconic chef of Loire region gastronomy, has left his mark on the kitchens of the Domaine des Hauts de Loire in Onzain, which has two Michelin stars. A master technician and lover of local produce, he embodies a cuisine that is both elegant and sincere. Today, he passes on his passion to new generations with the same high standards that shaped his career.List of elements 1
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Patrick Guat Patrick Guat is a chef trainer and renowned figure in culinary education, president of the Disciples d'Escoffier Grand Sud-Ouest. He leads the culinary component of the Disciples Escoffier International Gastronomic Heritage professional degree. He has greatly contributed to the reputation of the Jeunes Talents Escoffier competition, ensuring its national and international reach. Committed to training young people, he guides students through demanding and inspiring workshops. He fully embodies the Escoffier spirit: rigor, excellence, sharing, and generosity.List of elements 3
