About Michel Sarran
Chef Michel Sarran has cooking in his genes: his mother, Pierrette, ran an inn, Auberge de Bergerayre, in Gers, his home region. This family-run inn was where he learned to cook.
After working with famous chefs such as Alain Ducasse, Michel Guérard and Jean-Michel Lorain, he became a chef at Le Mas du Langoustier in Porquerolles, where his talent was noticed and he earned his first Michelin star in 1991. He then opened his restaurant Michel Sarran in Toulouse, “the Pink City”, close to his roots. The restaurant has held two Michelin stars since March 2003.
Michel Sarran loves his region, his terroir and the products of Southwest France. But he doesn't feel constrained by that. He is also a modern chef of his time, who travels abroad several times a year, visiting places like Japan, Thailand, Egypt, and Turkey. His cuisine is inspired both by his home and far-off places. His creations are an ode to indulgence. Complete, warm, candid, he creates cuisine that reflects himself, strong and subtle, simply flavourful and whole.
Michel Sarran’s talent has also brought him to television. Since 2014, he has been a judge on the Top Chef programme.
About Marcel Ravin
Marcel Ravin's journey has taken him from one Rock to another, having departed his native Martinique as a teenager, arriving at the “rock” of Monaco in 2005. It was a 7,000-km “hop” that, ten years after his arrival, earned him a star in the Michelin Guide with his Blue Bay, the Monte-Carlo Bay Hotel & Resort's gourmet restaurant. Often hailed for his creativity, his dishes showcase his personal style and culinary signature, shaped by his culture and identity where many continents intermingle. The result is daring cuisine that is constantly reinvented, mixing Mediterranean and Caribbean products to pay tribute to his homeland and adopted country.
Many thanks to our partners Kaviari & Stanislas Ducreux !
