Sublime

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

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

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 publishing of L’Âge de la multitude in 2012 caught the attention of the French government. As I went back to the public sector for a brief period, they asked me to write a report, alongside Pierre Collin (a respected tax judge in the French Conseil d’Etat), on taxation and the digital economy[207]. The

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 :