Report at the Yam Tcha restaurant in Paris, where Adeline GRATTARD has just won her first Michelin star. The chef, who trained in Hong Kong, mixes French and Chinese culinary traditions. Her husband Chi Wah Chan offers chords with a fine selection of teas. Sequences where we see the chef in the kitchen and who explains her recipes, alternate with the interview of her husband Chi Wah Chan who explains the principle of accprd "dishes and teas" practiced in their restaurant and images of the restaurant room.
On the occasion of "International Women’s Day", report on Ghislaine ARABIAN, woman chef of the restaurant Ledoyen. The chef introduced herself to the fields of gastronomy through the small door, studying, climbing the ranks within her husband’s restaurant. She makes a point of continuing to care for her children.
Anne-Sophie PIC has been running the House Pic for about ten years. She learned how to cook from her father, who died in 1992 and who also had three Michelin stars. In 1994 the Michelin takes a star from the restaurant. Since then Anne-Sophie PIC has made every effort to win her back. Interview in the kitchen of the first woman to hold three Michelin stars and images of the meticulous preparation of the dishes and the restaurants.
A 29 ans, et seulement après deux ans derrière les fourneaux, Hélène Darroze de Villeneuve de Marsan, a été élue jeune chef de l'année en Aquitaine, par le Gault et Millau. Elle mise beaucoup sur la qualité de ses produits, sur la minutie de son travail et ses cuissons. Ses plats sont orientés par ses souvenirs d'enfance, et par les recettes de ses grands parents.
Elise LUCET receives Head Flora MIKULA. She began studying in cooking schools in the 1980s, which was not easy at that time. "It wasn’t a woman’s job back then," she says. She worked in great restaurants and practiced all over the world before deciding to open an inn. She wanted to be free and hotelier, like she used to be.
Alain PIC, son of Jacques PIC has left the family business; it was Anne Sophie PIC (the sister) who took over the reins of the restaurant with other ambitions, including the goal of winning back the recently lost Michelin star. Interview with the young leader and her mother, Suzanne PIC.
With an unparalleled taste, Léa BIDAUT, a Lyonnaise mother, former owner of the "la Voûte" restaurant, explains that she was born with a palette that was particularly sensitive to flavours, and that her modest origins did not allow her to consume fine dishes. According to her, the main difference between men’s and women’s cooking lies in the sauces, which are much heavier in men.
Jacotte BRAZIER, daughter of Gaston Brazier and granddaughter of Eugénie Brazier, famous Lyonnaise chef, tells the beginnings of his grandmother at mother Fillioux, then his installation on rue Royale.