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I was the starred chef of one of the greatest Parisian palaces ... I had everything. But I wasn't happy. Why leave everything? Starting from scratch and opening my own restaurant in the South, in Eygalières is the best decision I've ever made in my life!
I was up at 5 am to clean up rooms at my hotel and then would start at the restaurant kitchen from 8 am to midnight. When I got the Michelin star, I couldn't believe it. It couldn't be me. I couldn't believe I did all this.
For six years I was the face of the Michelin Guide and its World Director... Why I went to Jumeirah and why I can tell you that there are two things in the world that you can't buy: love and a Michelin star!
We lived in a small village in Pakistan... Why we left leaving everything behind, and why we both became starred chefs, in Paris and Saint Rémy de Provence. Both brothers and colleagues, united by a common destiny and united by gastronomy.
Unclassifiable, craftsman, artist, but above all visionary, Alexandre Mazzia has created from scratch an extraordinary culinary universe that has turned the world of French Gastronomy upside down, even beyond its borders.
It's complicated to explain Ultraviolet. Putting words on it is sometimes awkward and can sound pretentious. For me, this is what happens when you eat.You need to be creative and different because there are always fine lines between imitation and inspiration. At Ultraviolet, we try to bring something new to every dish. It can be a technique, a concept, a combination of flavors. It doesn't need to be huge, but the difference has to be seen.
My family owned a piece of scrubland. I made Le Domaine de Murtoli, the first luxury estate in Corsica to be ecological, sustainable and locavore. For thirty years, I have been reinvesting every euro I earn in this project, because I believe it is the way of the future.
I've snapped some of the greatest chefs on the planet, without any preparation. I trust my instincts. I want my models to be simply and truly themselves, in pure black and white. Unique, without any masks, the Chefs are beautiful in their own way...
I am diabetic and I was tired of not being allowed to taste those delicious pastries I used to look at through the pastry shop windows. Like "Paris Brest", for example. I became a pastry chef out of frustration. To cook for people like me. And I've been making my own Paris Brest ever since...
La Fourchette is an application on which you can book more than 15,000 restaurants in France and 55,000 worldwide in a very simple way. You want to become the best friend of foodies and gourmets by advising them the right restaurant, with an instant reservation. Nearly 50% of the starred restaurants in France work with La Fourchette. And a restaurant that is visible on La Fourchette is visible to a community of 21 million people. That's huge.