The 4th Edition of the Hunting Festival

Bruno Doucet’s cuisine is generous, sincere and deeply rooted in the French terroir. As the chef-owner of the La Régalade restaurants in Paris, he has established himself over the years as one of the leading advocates of traditional gastronomy, guided by authentic flavours and a profound respect for ingredients.

Throughout his restaurants, he creates clear, welcoming cuisine in which technique takes a back seat to the natural expression of flavour. His work embodies a particular vision of French cooking: approachable in spirit, exacting in its execution and always driven by generosity and pleasure.

Hugo Souchet works within the prestigious world of Les Prés d’Eugénie, the iconic establishment founded by Michel Guérard.

In this environment of excellence, he refines a delicate and precise style of cuisine that remains faithful to the heritage of great French gastronomy. Trained in a house where refinement is combined with elegance of execution, he represents a new generation of chefs committed to passing on knowledge, maintaining rigorous standards and cultivating subtlety.

His career reflects a culinary sensitivity shaped by exacting standards and respect for the great traditions of French cuisine.

Yohan Lastre has made a name for himself in the demanding world of charcuterie pâtissière and pâté en croûte, disciplines in which precision, technical expertise and attention to detail are essential.

Through his establishment, Lastre sans Apostrophe, he champions artisanal craftsmanship that combines French tradition with contemporary creativity.

His work is rooted in a desire to showcase the great classics of France’s culinary heritage. Each of his creations reflects the same ambition: to enhance exceptional ingredients, respect the principles of the craft and bring greater recognition to a gastronomic art form that was long reserved for connoisseurs.

Philippe Mille developed his career in some of France’s most prestigious establishments before becoming one of the most highly regarded chefs of his generation.

As chef-owner of the Arbane restaurant in Reims, he creates elegant and sensitive cuisine deeply inspired by the Champagne region and its terroir.

A Meilleur Ouvrier de France, he is distinguished by an approach that is both technically accomplished and refined, with each dish expressing a quest for balance and finesse. His cuisine tells the story of a region while asserting a personal, contemporary and perfectly mastered signature.

Based on the shores of Lake Annecy, Yoann Conte has established himself as one of the leading figures of French gastronomy.

As chef-owner of La Table de Yoann Conte, he creates highly precise cuisine inspired by nature, the seasons and the ingredients of his Alpine surroundings.

An heir to a particular vision of culinary excellence, he has developed a distinctive, intense and poetic universe. His work is characterised by great sensitivity, unwavering standards and a desire to create a dialogue between terroir, emotion and creativity.

Fabrice Desvignes embodies a form of culinary excellence shaped by discipline, expertise and a keen sense of representation.

A Meilleur Ouvrier de France and Executive Chef of the kitchens of the Élysée Palace, he works in an environment where precision and exacting standards are required at every moment.

His career demonstrates remarkable technical mastery and an exceptional ability to promote French gastronomy at the highest level. Through his position, he contributes to the international reputation of a culinary heritage founded on elegance, discipline and excellence.

Sébastien Guérin has followed a career guided by a passion for ingredients, mastery of cooking techniques and a love of the great culinary traditions.

He notably distinguished himself by winning the World Game Pie Championship, an achievement that highlights both his exacting standards and his expertise.

His culinary world celebrates technical yet generous cuisine, with great respect for the principles of France’s gastronomic heritage. Through his work, he champions an approach in which precision of execution serves both flavour and the transmission of culinary knowledge.

Éric Frechon is one of the chefs who have made a lasting impact on contemporary French gastronomy.

A Meilleur Ouvrier de France, he has distinguished himself at the highest level through powerful, elegant cuisine that is deeply rooted in the French culinary repertoire.

Throughout his career, he has combined prestige, consistency and a strong commitment to passing on his expertise. His approach celebrates technical mastery, exceptional ingredients and a generous vision of cuisine, making him an essential reference within the French gastronomic landscape.

Pierre Résimont is the chef-owner of L’Eau Vive in Belgium, a family establishment that has become one of the country’s leading gastronomic restaurants.

His cuisine is distinguished by its finesse, precision and commitment to flavour, offering an interpretation that is both contemporary and respectful of culinary fundamentals.

Throughout his career, he has developed a strong identity shaped by exacting standards and consistency. His work reflects a constant search for balance between technical expertise, clarity and emotion, in the service of fine dining at the highest level.

Christophe Bacquié has established himself as one of the leading names in French cuisine through a career defined by excellence and a strong culinary identity.

As chef-owner of Le Mas Les Eydins, he continues to develop a body of gastronomic work characterised by precision, intense flavours and a profound attachment to the terroir.

His cuisine reflects an exacting vision shaped by experience, mastery and a deep sensitivity to ingredients. Through his creations, he champions honest and elegant gastronomy in which authenticity is combined with impeccable technique.

Camille Delcroix's career began in his parents' butcher and delicatessen shop. “It was a small business, and with my brother and sister, we helped our mother with the catering side,” he recalls. In 2009, he took his first job in Valenciennes, at Le Musigny, under Emmanuel Hernandez. At 21, he moved on—not too far—to train at Château de Beaulieu in Busnes. “Mr. Meurin, a self-taught chef, had his own way of doing things—it was a real adjustment,” Camille explains.

In 2018, he competed in and won Season 9 of Top Chef. “It gave me a new perspective as a chef, it helped me grow,” he says. This marked the beginning of a three-year collaboration with the M6 channel, where he appeared on the show Objectif Top Chef. In 2019, he published his first cookbook, La Popote du Nord, “with all my grandmother’s and aunts’ recipes.”

In 2020, when Marc Meurin decided to sell his restaurant, Camille Delcroix chose to follow his own path. That path led him to Saint-Omer (Pas-de-Calais), where his wife, Carla Loxemand, is from. “We’re lucky to have France’s last market garden marsh right at our doorstep— all my vegetables come from the marsh.”

For several years, Alexandre Gauthier has stood out as one of the most distinctive voices in French gastronomy.

As chef-owner of La Grenouillère, he has developed a bold, unrestricted and deeply personal culinary universe that has greatly contributed to the reputation of his restaurant far beyond its region.

Both inventive and rooted in its surroundings, his cuisine is characterised by its expressive power and sensitivity. He explores textures, contrasts and the seasons with remarkable intensity, combining creative radicalism with the highest standards of execution.

Emmanuel Renaut embodies mountain cuisine of exceptional precision, allowing the Alpine terroir to express itself with remarkable finesse.

A Meilleur Ouvrier de France and three-MICHELIN-starred Chef, he draws his inspiration from the natural environment that surrounds him, elevating the ingredients of the Savoie region through an approach that is refined, sensitive and deeply respectful of the seasons.

His exemplary precision celebrates the authenticity of the landscapes surrounding Megève while offering a truly exceptional gastronomic experience.

Franck Pelux is one of those chefs whose career has been shaped by consistency, exacting standards and a commitment to work carried out with precision.

As Chef of La Table du Lausanne Palace, he creates precise, contemporary cuisine founded on respect for ingredients and rigorous execution.

His culinary world combines finesse, clarity and intensity of flavour. Drawing on extensive technical expertise, he creates cuisine that is both elegant and sincere, driven by a constant desire for progress and refinement.