The Box of Chefs

Find our partner chefs who, every month, offer you the best of their products.


Anne-Sophie Pic

Anne-Sophie Pic manages several Michelin-starred restaurants such as the Maison Pic, to which she gave back 3 Michelin stars in 2007. She keeps exploring new flavours, often with a touch of bitterness and spices, and always looks for new dining experience to sublimate her plates.

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Christophe Adam

This ultra-creative pastry chef is the closing our partnerships' season. Known for his éclairs both in Paris and abroad, his creativity and taste for sugar are just amazing. Overflowing with ideas, he offers unique pop creations, which are not limited to pastry as he opened in 2017 a restaurant, called Le Dépôt Légal and surely he won't stop there!

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Cyril Lignac

Cyril Lignac, a visionary chef and entrepreneur, manages his businesses just like his kitchen, with enthusiasm and seriousness. Managing four restaurants, including a gourmet star restaurant, and seven sweet shops (La Pâtisserie and La Chocolaterie) in Paris, Cyril Lignac always keeps exploring taste and greed. 

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Denny Imbroisi

After he wanted to be a pope, a clown and an electrician, Denny Imbroisi finally chose the kitchen. His father, who was a chef and restaurateur in Italy, transmitted him his passion. After working in star restaurants and even going on TV, he opened two restaurants in Paris. With IDA and Epoca, his taste-oriented cuisine navigates between France and Italy to modernize the landscape of the Italian restaurants in Paris, always according to the seasons.

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Georges Blanc

No need to introduce the star chef of Vonnas, located in Bresse. Georges Blanc is indeed one of the best ambassadors of French gastronomy. He is committed to offering high quality products in his cuisine by revisiting traditional dishes.

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Gilles Marchal

Gilles Marchal, a renowned pastry chef from Lorraine in France, first worked in palaces (Crillon, Plaza Athénée, Bristol), then he worked as a creative director in the Maison du Chocolat, before settling in Montmartre in a gourmet setting at Human scale. The "King of the Madeleine" offers generous pastries, which are often classics he updates to the taste of the day, but also signature creations, all tastier than the others. Entering his craft and delicate world is really like going back to childhood.

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Joseph Viola

Sacred "Meilleur Ouvrier de France", the chef Joseph Viola is at the head of the gastronomic 'bouchons lyonnais' Daniel & Denise, which became real institutions. He revisits traditional cuisine from French culinary heritage with lightness and precision. He declined his concept in a French Epicerie-Comptoir version to offer a friendly place dedicated to bold cuisine, where everything is homemade. Generosity, sharing and pleasure between friends are the watchwords of this cheerful and passionate chef.

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Juan Arbelaez

He came from Colombia at the age of 18 to fulfil his dream to be a cook in Paris. Juan Arbelaez worked in big starred restaurants (Pierre Gagnaire, Eric Frechon) before opening his first restaurant in 2015 Plantxa where he expresses his own style. Since then he has kept working in new businesses where he puts his colourful, punchy and bold signature. He has teamed up with the Chatzios brothers, Pierre-Julien and Grégory, founders of the Kalios brand, to create the Yaya restaurant, where he invites us to Greece for a meal.

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Michel Rostang

Chef Michel Rostang, a lover of authentic foodwith a touch of inventive, invites his daughters Sophie and Caroline, to share their favourite products and family recipes to create a Box of Chef on the theme of conviviality!

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Nicolas Haelewyn

Nicolas Haelewyn fell into a caramel pot when he was a child. After ten years at Ladurée and many trips that opened his mind, he opened his boutique-tea room around his favourite ingredient. Karamel Paris is a place of unique conviviality where the key words are greed and simplicity. Its pastries and groceries, both innovative and delicate, invite you to return to childhood to find the simple pleasures back.

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Nina Métayer

We are pleased to present the personal selection of the talented and solar Nina Métayer. Between projects and consulting missions, the head pastry chef collaborated with the Box of Chefs to share the products that she loves most, made by craftsmen who work with passion and respect for nature and the environment. Enjoy this theme of a sweet and gourmet breakfast and discover exclusively its 100% vegetal spread recipe!

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Patrick Bertron

 

Patrick Bertron, who celebrated his 35th birthday in Saulieu, continues the "Loiseau spirit" at the Relais Bernard Loiseau restaurant while imbuing his cuisine with his roots from Brittany and Burgundy, and a lot of character.

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Printemps du Goût

Located at the top of the Printemps de l'Homme building, the Printemps du Goût is a tribute to French gastronomy in all its dimensions: products, specialties and know-how of craftsmen. The grocery store on the 7th floor reunites the gourmets who come to find the essentials of the 100% French delicatessen: jams & honeys, confectionery and chocolates, land, sea, soups & sauces, breakfast & cakes, oils & vinegars, spices, mustards & candies, sugars, teas & coffees ....

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Thierry Court

After studying cooking, Thierry Court from Grenoble got the sugar fever and turned to chocolate and confectionery, which he revisits with his own style. At only 25 years old, he settles down as a craftsman and keeps doing internships to constantly improve his skills. His goal is to reshape the classics of industrial products (sweets, spreads, biscuits and chocolate bars) in a completely traditional way using fewer additives to give us gourmet and regressive pleasures.

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