They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of winning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Indra Carrillo, from the 2-toque restaurant La Condesa.
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Tables & Chefs
10 places to discover Alsace's specialities
Fancy a tarte flambée or a real sauerkraut? Here are ten addresses in eastern France where you can indulge in Alsatian specialities.
A new chapter at Bastide de Moustiers with Valentin Fuchs
A new era for Bastide de Moustiers. Alain Ducasse has entrusted the kitchens of his Provencal restaurant to Valentin Fuchs, a chef trained in some of the world's top establishments, who will give pride of place to seasonal cuisine.
A renowned address, refined cuisine and an unexpectedly affordable menu. in Rouen, on the banks of the Seine, this emblematic restaurant has taken up the challenge of making gastronomy more affordable without sacrificing quality. For lunch and dinner, diners can enjoy a 5-toque restaurant for no more than €50, a far cry from the usual prices for this type of establishment.
Prestigious cuisine at affordable prices
While this offer may come as a surprise in an establishment of this level, it is part of a carefully thought-out approach. The business menu, priced at €49 and served from Wednesday to Friday at lunchtime and from Wednesday to Thursday at dinnertime, allows haute cuisine enthusiasts to enjoy a gastronomic experience at an unusual price.
The menu features dishes conceived in a spirit of sharing and conviviality: snails with mushroom fricassee and parsley cream, braised veal chuck and sautéed vegetables... Dishes that evolve with the seasons and harvests. Coming soon, a salmon and haddock tartare with Thai mayonnaise and wasabi mousse will enrich the menu.
A great chef behind this initiative
Behind this initiative is Gilles Tournadre, Rouen's emblematic chef, at the helm of Gill restaurant since 1984. Awarded 5 toques, he sublimates his terroir with a sincere, generous and lively cuisine, tinged with influences from his many trips to Japan. His commitment earned him a place in the Gault&Millau Academy in 2024, and he was named Gault&Millau d'Or at the Gault&Millau Tour Normandie 2025.
With this menu, he aims to make gastronomy more accessible, without compromising on high standards or quality. This ambition is also reflected in the Young Gourmets offer, available until March 31 and reserved for those under 35. On the menu: a cocktail, starter, fish, meat, dessert, two glasses of wine and a hot drink, all for €85.
Book online or by phone at 0235711614.
Where? 8-9 Quai de la Bourse, 76000 Rouen
Alexandre Baule takes over the kitchens at Les Roches Rouges
Alexandre Baule is about to take over the kitchens at Les Roches Rouges in Saint-Raphaël. His arrival will be accompanied by the opening of two new addresses.
