Since the very beginning, Plantin and Kaviari have sourced and offered the best culinary products to the best starred chefs. Today in France alone, they supply more than 15 of the 23 Michelin-starred chefs. It is our pride and honor to support the best chefs around the world. What started as a professional relationship has grown into so much more. Meet some of our chefs and friends.
Sébastien Lepinoy began his career as a chef in 1990, first at the Château de Noirieux in Briollay, then at the Cayola restaurant in Les Sables d'Olonne. He joined the restaurant Laurent ** in Paris, where he met the man who would become his mentor: Joël Robuchon. The couple worked together for 17 years. From 2002 to 2006, he was head chef at Grand Café, one of Ukraine's most acclaimed restaurants, eventually winning the title of "Best Chef" in Ukraine. Sébastien then moved to Monte Carlo, becoming the chef of the Hôtel Métropole**. Next step: Robuchon's "Cépage" in Hong Kong, where it will earn 2 Michelin stars and rank among the 100 best restaurants in the world. Since 2013, he has been the chef of the famous Les Amis restaurant in Singapore.
ALAIN DUCASSE RESTAURANT *** AT THE DORCHESTER IN LONDON, UK
Born in Nice, in the south of France, Jean-Philippe Blondet has worked with Alain Ducasse for more than 12 years. After The Spoon at Sanderson in London from 2004 to 2006, where he quickly became chef de partie, Jean-Philippe joined the Alain Ducasse team at the Hôtel de Paris in Monte Carlo. He was also a sous chef at Spoon, Hong Kong. Since 2016, he has been Alain Ducasse's new executive chef at the Dorchester. There, he channels his master's cuisine through his own refined, modern style, using only the freshest and best seasonal produce he can source.
LEDOYEN RESTAURANT *** IN PARIS, FRANCE
Born in Puteaux, Yannick Alléno grew up in a family of bartenders. He trained at the Santos Dumont high school in Saint Cloud where he graduated first in his promotion. Followed by several stays in the most prestigious establishments: the Lutetia, the Royal Monceau, the Meurice, the Scribe hotel, to name but a few. In 2003, he took the helm of Le Meurice where he obtained 3 Michelin stars and was named Chef of the Year in 2008. That same year, the Yannick Alleno Restaurant Group was born. His goal ? Strengthen the influence of French cuisine - through its concepts and its products. His next adventure was the Cheval Blanc in Courcheval before heading to Marrakech, Dubai, Beijing, Taipei. In 2011, he founded his own magazine, YAM, before opening his first bistro in 2012 - Terroir Parisien - a tribute to the French terroir. In 2013, he left Le Meurice after 10 years. In 2014, he took over at Ledoyen, winning 3 Michelin stars in 2015.
Tart of langoustines with grains of Oscietra caviar
RESTAURANT L'ASSIETTE CHAMPENOISE *** IN TINQUEUX, FRANCE
Arnaud Lallement defines himself as the "son of a restaurateur and child of mentors". Her culinary career wouldn't be the same without her family. His father, Jean-Pierre Lallement, was the former head chef of L'Assiette Champenoise in Tinqueux, Reims. As a child, he memorized all the 3-star Michelin restaurants. 1996 was a turning point as he started working alongside his father. In 1999, he took over the family restaurant at only 24 years old, which in 2001 earned him the Michelin star that his father had lost in 1994. The second star came in 2005 and the third in 2013. His signature? A focus on the Marne products and terroir: "with each dish, I always try to tell the story of a farmer, a market gardener, a fisherman." His cooking is always simple, pure... Arnaud Lallement also likes to play with textures and temperatures... In his own words, what matters most is balanced cooking and good seasoning.
Smoked haddock, potato and caviar quenelle
JEAN SULPICE RESTAURANT ** IN VAL THORENS, FRANCE
Born in Aix-les-Bains and raised in a family of restaurateurs, Jean Sulpice began to develop his talent with great chefs like Marc Veyrat, with whom he worked for 4 years. At 26, Jean received his first Michelin star. The second followed in 2010. His cooking is simple but generous, combining a variety of herbs, wild plants, flowers and spices creating a burst of flavor. Chef Jean celebrates nature with a healthy, inventive and authentic delicate cuisine.
AQUAVIT RESTAURANT ** IN NEW YORK, USA
Emma Bengtsson grew up in a small town in Sweden and became interested in the culinary arts at a very young age. She enrolled in the Hotel and Restaurant School in Stockholm, where she trained in all restaurant roles. His experience extends to many renowned restaurants in Sweden. She joined the Aquavit team as Executive Pastry Chef in 2010, and quickly became known for her creative interpretations of classic Scandinavian desserts. His style reflected the region's penchant for local produce, progressive techniques and perpetual traditions. Since 2014, she has injected her personal style and experience into the critically acclaimed menu. Her work earned her a second Michelin star for Aquavit, making her the second female chef in the United States to lead a two-star kitchen and the first-ever Swedish female chef to do so.
THE MODERN RESTAURANT ** IN NEW YORK, USA
Chef Abram Bissell became Executive Chef of The Modern in 2014. Most recently, Abram opened The NoMad as Head Chef in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park , during which time the restaurant earned three Michelin stars, four New York Times Stars and membership in the Relais & Castle. Earlier in his career, Abram worked in the kitchens of the Sierra Mar restaurant at the Post Ranch Inn in Big Sur and L'Espalier in Boston. Abram attended the New England Culinary Institute in Montpelier, Vermont, and grew up in a small fishing community in the Florida Keys.
CAPRICE RESTAURANT ** AT THE OVEN SEASONS IN HONG KONG
A native of Briançon in the French Alps, Vulin's thirty-year career history is richly varied with stints in numerous restaurants, dotted with frequent podium finishes in foodie competitions and culinary awards. After working in Paris, Vulin moved to the famous three-star Michelin Maison Pic in Valence as head chef. Vulin then obtained two stars at the Restaurant Hôtel du Parc des Eaux - Vives. He then worked in Marrakech, Morocco, for four years before earning two Michelin stars at the Chèvre d'Or in France. Vulin was appointed Chef de Cuisine Caprice in December 2013.
Alexandre Polmard beef tartare, kristal caviar, 21-year-old Laphroaig whiskey jelly, sweet onion cream
UPPER MODERN BISTRO IN HONG KONG
Born on Reunion Island, Philippe entered the culinary world at the relatively mature age of 24 before arriving in Hong Kong in 2006 to open the acclaimed restaurant Pierre de Mandarin Oriental where he graduated 1 Michelin star. Hullett House has created a position just for this young talent after demonstrating his flair and talent at one of Hong Kong's most esteemed establishments. He then obtained another Michelin star in 2012 at Saint Georges at Hullett House. In October 2013, he caused a stir on the Hong Kong culinary scene with his Modern Bistro: Upper, earning a Michelin star in 2014. In December 2014, he continued his culinary adventure working with 4 longtime friends and stars rising stars of Hong Kong restaurants: Jeremy Evrard, Nicolas Deneux, Giancarlo Mancino, opening ON Dining in Central. ON Dining was awarded a Michelin star in December 2015.