I I A I NOMBRE DE FOLLOWERS SUR INSTAGRAM NUMBER OF FOLLOWERS ON INSTAGRAM Cyril Lignac 650 K Cyril Lignac 650 K I CLASSEMENT AU WORLD’S 50 BEST RESTAURANTS RANKING IN THE WORLD’S 50 BEST RESTAURANTS A I 8 e place : L’Arpège, avec le chef Alain Passard L’Arpège, with chef Alain Passard NOMBRE D’ÉTOILES NUMBER OF STARS PARIS TOKYO NYC 139 139 Source : Guide Michelin 314 314 Source : Guide Michelin NOMBRE DE RESTAURANTS NUMBER OF RESTAURANTS Zaiyu Hasegawa 33,2 K Zaiyu Hasegawa 33.2 K PARIS TOKYO NYC 17 e place : Den, avec le chef Zaiyu Hasegawa Den, with chef Zaiyu Hasegawa 106 - PARIS WORLDWIDE 91 91 Source : Guide Michelin PARIS TOKYO NYC 5 738 5,738 Source : Office de tourisme Paris 160 000 160,000 Source : AFP 25 997 25,997 Source : NYC Health Department Data PARIS TOKYO NYC David Chang 1 M David Chang 1 M t). NOVEMBRE/DÉCEMBRE 4 e place : Eleven Madison Park, avec le chef Daniel Humm Eleven Madison Park, with chef Daniel Humm NOVEMBER/DECEMBER 2018 TIME-HONORED EXPERTISE Paris’culinary know-how is part of its DNA, resulting from a mastery of complementary techniques : preparation, precision, and the art of presentation. « It’s ingrained in France, schools have that in their souls. Techniques have been perfected for over a century and we have benchmark training standards at the national levels, which other countries don’t have, » notes Bruno de Monte, director of the Ferrandi School of Culinary Arts and Hospitality Management. Chefs from around the world come to train in Paris, as Gastón Acurio, a former Cordon Bleu Paris student originally from Peru did. He’s now established in Spain, Mexico, and the UK, and has most recently opened Manko near the Champs-Élysées. « I applied everything I learned in Paris to my cooking : the love of terroir, respect for ingredients, the quest for excellence, and the will to innovate. » Paris’Cordon Bleu school has opened branches in Madrid, Sydney, Lima, and Seoul. Restaurants are also welcoming promising foreign chefs. Celebrity chef Gordon Ramsay learned his métier at Guy Savoy and Joël Robuchon. At Frenchie in the 2nd arrondissement, chef Grégory Marchand has a team comprising ten different nationalities. « Parisian cuisine is centered around the product. We are spoiled for quality, which is incredible ; foreign chefs I meet are always reminding me that it’s a chef’s dream. I also realized this when I opened a restaurant in London, where good ingredients are not as easy to find, » notes Marchand. It is also difficult to find the same diversity of vegetables at Copenhagen’s markets, due to the cooler climate. INFLUENCE AND SINGULARITY Paris is more appealing than ever : great chefs settle in Paris and nourish local cuisine with ▲ CREATED BY ANGELO TROIANO ; RYAN DELL ; ARTHUR SHLAIN ; ART SHOP ; ADRIEN COQUET ; SMALLLIKE FROM THE NOUN PROJECT |
