17 September 2019
“The cook has adapted to the upheavals of society”.
Last November, Frédéric Simonin won his title at the competition of One of the Best Workers of France. A great victory for this chef, thirsty for knowledge and hard worker, spent in the kitchens of Pavillon Ledoyen, Meurice, Taillevent, Georges V or by those of Joël Robuchon, before opening his restaurant in Paris in 2010. For this first issue of 2019, he shares some of his fears concerning the profession and more broadly French society. An exchange made in early November that is meaningful with regard to recent French news …