Sublime

Michel Valentin. Chef d’entreprise très performant, ce dernier se trouvait alors dans une phase de réflexion quant à la pertinence du modèle actuel.

I have no doubt there are good chefs working in spas throughout France, but the godfather of them all is Michel Guérard, one of the first modern celebrity cooks. He became a household name in France more than twenty years ago when he inventedcuisine minceur. This was based on the thought—revolutionary in those days, and not all that common even now

France’s longest-serving three-star chef, Paul Bocuse, received his stars back in 1965, and he still has them today. Thirty-five years without putting a foot wrong in the kitchen. The man deserves a medal for stamina.

The second began in 1859 when a 13-year-old boy named Georges Auguste Escoffier started working in his uncle’s restaurant in Nice. By the time he died at age 88 in 1935, Escoffier had secured the global dominance of French cuisine and elevated the work of the cook to something honorable, if not quite holy.

Alexandre Melnik, né à Moscou, est professeur associé de géopolitique et responsable académique à ICN Business School Nancy-Metz. Il est aussi conférencier international sur les enjeux clés de la globalisation du XXI siècle, intervenant devant divers publics (universités, think-tanks, institutions d’État, entreprises) un peu partout dans le monde :

His most celebrated client is Alain Ducasse, currently the most decorated chef in France with six Michelin stars. Ducasse has a restaurant in Paris (three stars), another in Monte Carlo (three stars), and more recently a third in Haute Provence, at Moustiers Sainte Marie.