Best Chefts Series

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Best Chefs, or Relais Gourmandes visits some of the most impressive places in the culinary world. These series give you a chance to take a seat at a table in a star restaurant. Admire the beautiful dishes, observe best run kitchens and hear the personal stories of the star chefs themselves.

The Best Chefs is a series of unique encounters with those who create and share todays gastronomic delights. This episodes chef is one of the most high-profile chefs in the US, Charlie Trotter, owner of Charlie Trotters in Chicago. The viewer is taken on a tour through the heart of his restaurant; the kitchen. Next to chef Trotter, two extraordinary guests chefs Heston Blumenthal and Tetsuya Wakuda take part in the preparations for a sizzling benefit evening, resulting in a mouth-watering eclectic cuisine.

Hotel L’Eau a la Bouche Laurentides -Saint Adele, Canada. Chef Anne Desjardins and husband Pierre Audette have taken Quebec’s farm products to new heights. Their restaurant, L’Eau a la Bouche, is a melting pot of Quebec’s finest products served up in a setting showcasing the magnificent nature of the Laurentians: Quebec as the French love it best!

Gerald Passedat is described as a cross between Gilbert Bécaud and Al Pacino. Yet he is the son of Jean-Paul Passedat, from which he inherited Le Petit Nice, a magnificent restaurant located on the most beautiful coast of Marseille, which is perhaps the most mythical city in France

Le jardin des Sens stars at the cutting edge- Montpellier. The Porcel twins, Jacques & Laurent, were born the very day the Ephebe of Agde was raised from the Meditterranean after thousands of years – a powerful symbol for two of france’s greatest culinary stars at the cutting edge of gastronomic exploration.

Le Bastide Saint-Antoine Provence – Grasse. Jacques Chibois, France Star of the Croisette, has been at the Bastide Saint-Antoine in Grasse, the ‘fragnance capital of the world’ since 1996. A friend of all chefs, this native of Limousin has become the ‘high priest’ of olive oil and the gastronomy of Provence

When Raymond Thuilier opened the Ousta de Baumanière opened the Ousta de Baumanière in Baux-de-Provence, France after the Second World War, no one remembered the Baux-de-Provenceand its Val d’Enfer, which inspired the poetry of the great Danty, After 27 years at his side, his grandson Jean Andre Charial now upholds the great tradition of the Relais et Chateaux in the most enchanting surroundings.

At the foot of Mont Sainte-Victoire, often painted by Cezanne, Jean Marc Banzo delights the people of Aix-en-Provence with his fine and very tasty culinary creations. The chef adores his town, and his town returns the feeling. Jean Marc Banzo manifests his hunger for adventure and exploration into his dishes.

Loges de l’Aubergade Aquitaine-Puymirol, France. With the sumptuous decor of his dining room, the humour and efficiency of his cuisine, the beauty of his wife and the smoke spiralling from his cigar, Michel Trama never fails to win over his guests. Playful and adventurous, this self-taught chef is the envy of many professionals, and a true delight to lovers of fine food

The restaurant of star chef Richard Coutanceau is located in a historical town with one of Frances most famous ports of the Atlantic Ocean; La Rochelle. For centuries, la Rochelle has been part of an important sea travel route, making it a top location for maritime merchants, fish mongers and mussel farmers. Up to this day, La Rochelle makes for an outstanding fishing port with a big variety in seafood. Coutanceau uses this to his advantage to create innovative dishes. He proves to be a true master of the seafood cuisine while enjoying the local products and the beautiful sea view from his restaurant.

Roger Verge is perhaps one of the most famous star chefs, and one of the major names in the development of nouvelle cuisine, a new form of haute cuisine. After travelling and studying the cuisine in various African countries he returned to France, where he opened his successful restaurant Le Moulin de Mougins in 1969. It becomes clear that together with the love for gastronomy, Verge is also a fervent art-lover. The various art works displayed in the Le Moulin fit the ambiance of the restaurant perfectly.

The culinary region of Perigord is well known for its truffles, walnuts and foie gras. Roland Mazere, born and raised in the Perigord is a big supporter of the local products. His vast knowledge of these local ingredients and his personal connection to the region contribute to the success of his star restaurant, Le Centenaire. Next to the historical sights as the famous caves of Lascaux and medieval castles, this restaurant is yet another attraction worth visiting in the Dordogne.

Star chef Stephane Raimbault is as passionate about his restaurant as he is about his dishes. Every day, this enthusiastic star chef visits the local market and choses the products himself. Together with pastry chef and brother Francois, Stephane has found the perfect combination of fine dining and a holiday ambiance in his restaurant L’Oasis at the French Riviera, resulting in one of the most luxurious locations at the Cote d’Azur.