Tables & Chefs
Chefs from father to son... Maximin, son of Michel Hellio
Chefs from father to son (or daughter to daughter): a great classic. Vocation or mimicry, this is what happens when, from an early age, you're immersed in an environment where the boundaries between professional and private life are blurred. What do you keep in your head and in your kitchen from your father's influence? How do you respect your heritage while at the same time becoming emancipated? Interview with Maximin Hellio, now a 3-toque chef in Deauville, and son of Michel, the iconic Breton chef.