The 3-stars Michelin chefs in France

Discover France’s renowned Michelin-starred chefs, their backgrounds and their exceptional culinary creations. Immerse yourself in the elite of French gastronomy.

France is renowned the world over for its refined gastronomy, and Michelin 3-star chefs are the guardians of this exceptional culinary tradition. These starred chefs, recognized by the prestigious Michelin Guide, have reached the pinnacle of culinary excellence. Their presentation of dishes of exceptional quality testifies to their mastery of the most advanced culinary techniques and their boundless creativity. Each creation is a true masterpiece, where flavors blend harmoniously, textures are finely combined and presentations are as beautiful to look at as they are to taste. These 3-Michelin-starred chefs in France are the jewels of French gastronomy, attracting gourmets from all over the world in search of an unforgettable culinary experience.

The excellence of France’s top chefs

Alain Ducasse – Alain Ducasse at the Plaza Athénée, Paris

Alain Ducasse, the celebrated French chef, is a true gastronomic legend. His flagship restaurant, Alain Ducasse au Plaza Athénée in Paris, is a temple to haute cuisine. With his 3 Michelin stars, Alain Ducasse has made his mark thanks to his constant pursuit of culinary excellence. What sets Alain Ducasse apart is his cooking philosophy, based on respect for products and authentic flavors. His exceptional savoir-faire and attention to detail are reflected in every dish. One of his signature specialties is roast lobster, prepared with perfect mastery and accompanied by seasonal vegetables for an explosion of flavors.

Yannick Alléno – Alléno Paris at Pavillon Ledoyen

Yannick Alléno is a French chef renowned for his modern, innovative cuisine. He began his career at the age of 15 and worked in several Michelin-starred restaurants before taking the helm at Pavillon Ledoyen in 2014. Under Yannick Alléno’s direction, the Pavillon Ledoyen quickly gained international renown. In 2015, the restaurant was awarded the prestigious third Michelin star, testifying to the excellence of the cuisine on offer. Its signature dish is “Poularde de Bresse demi-deuil”, a slow-cooked Bresse poultry with black truffles. The restaurant, housed in a historic 19th-century building, offers an elegant and refined atmosphere.

Anne-Sophie Pic – La Maison Pic

Anne-Sophie Pic is a famous French chef, and La Maison Pic is the Michelin-starred restaurant she runs in Valence, France. Here’s a more detailed explanation of Anne-Sophie Pic and La Maison Pic. Anne-Sophie Pic is the fourth generation of the Pic family to run Maison Pic. Born in 1969, she grew up in a family of renowned chefs. She studied hotel management and cooking at the Grenoble Hotel School, and also gained experience in other Michelin-starred restaurants before joining the family business. La Maison Pic is a world-renowned restaurant located in the town of Valence, in the Drôme region of France. The restaurant has been associated with the Pic family for over a century, and was one of the first in France to receive three Michelin stars, a distinction it has retained for many years. The Maison Pic restaurant received its first Michelin star in 1934 under the direction of Anne-Sophie Pic’s grandmother, Sophie Pic. Anne-Sophie Pic then took over the reins of Maison Pic in 1992 and succeeded in restoring the third Michelin star in 2007, after losing it for several decades. This achievement made her the only woman chef in France to hold three Michelin stars. Anne-Sophie Pic is renowned for her creative cuisine and innovative use of flavors and ingredients. She skilfully blends French culinary traditions with contemporary elements, while highlighting local produce from the Drôme region.

Alexandre Mazzia – AM by Alexandre Mazzia

Alexandre Mazzia is a Michelin-starred chef known for his bold, creative cuisine. Originally from the Congo, his dishes are often influenced by African flavors. His signature dish is “Mediterranean Red Tuna”, a dish of fresh red tuna served with a variety of colorful vegetables. The AM restaurant is an intimate, modern space, offering a unique culinary experience.

Alain Passard – Arpège

Alain Passard is a French chef born in 1956. He began his culinary career in renowned establishments, but really made a name for himself with his work at Arpège, the restaurant he opened in 1986. He was awarded his first Michelin star in 1987, and the restaurant received its third star in 1996. One of Alain Passard’s most distinctive characteristics is his passion for vegetables. In the 2000s, he made the bold decision to reduce the presence of meat on the Arpège menu, concentrating instead on seasonal vegetables and local produce. This move was revolutionary at the time, making Passard a pioneer of vegetarian cuisine and highlighting the gastronomic potential of vegetables. His signature dish is the “Tomate confite aux douze saveurs”, a tomato stuffed with twelve different ingredients. L’Arpège offers a warm, elegant atmosphere, with a décor that reflects Passard’s passion for art and cuisine.

Eric Frechon – Epicure at the Bristol

Eric Frechon is a respected French chef, known for his traditional French cuisine with a modern twist. He was awarded his third Michelin star in 2009. His signature dish is “Macaroni with black truffles and foie gras”, an indulgent stuffed pasta dish. L’Épicure au Bristol is a luxury restaurant located in the Hotel Bristol, offering a refined culinary experience.

Emmanuel Renaut – Flocons de Sel

Emmanuel Renaut is a French chef renowned for his innovative cuisine and passion for local produce. After working in several Michelin-starred restaurants, he opened Flocons de Sel in Megève in 1998 and was awarded his third star in 2012. His signature dish is “Omble Chevalier”, a local freshwater fish served with seasonal vegetables. The restaurant offers a warm, rustic atmosphere, with breathtaking mountain views.

Georges Blanc – Restaurant Georges Blanc

Georges Blanc is a leading figure in French gastronomy. He took over the family inn in Vonnas and transformed it into a veritable gourmet village. The restaurant was awarded its third star in 1981. His signature dish is “Volaille de Bresse à la crème et aux morilles”, a recipe handed down from his grandmother. The restaurant offers an elegant, traditional atmosphere.

Gilles Goujon – Auberge du Vieux Puits

Gilles Goujon is a French chef who cut his teeth with the likes of Roger Vergé and Alain Chapel. He took over the Auberge du Vieux Puits in 1992 and was awarded its third star in 2010. His signature dish is “Oeuf Poule Carrus ‘Pour ma mère'”, a poached egg with mushroom cream and truffle coulis. The restaurant offers a warm, friendly atmosphere in a rustic setting.

Alexandre Couillon – La Marine

Alexandre Couillon is an award-winning French chef who runs the La Marine restaurant in Noirmoutier. He is known for his creative use of local ingredients, particularly seafood. His signature dish is “Homard Bleu à la Verveine”, which showcases local lobster in an innovative way. The restaurant offers a relaxed, welcoming atmosphere with a magnificent view of the harbor.

Laurent Petit – Le Clos des Sens

Laurent Petit is a French chef renowned for his plant-based, lakeside cuisine. After working in various Michelin-starred restaurants, he opened Le Clos des Sens in 1992 and was awarded his third star in 2018. His signature dish is “Le Jardin de Légumes”, a celebration of local seasonal vegetables. The restaurant offers an elegant, contemporary atmosphere with spectacular views of Lake Annecy.

Glenn Viel – L’Oustau de Baumanière

Glenn Viel is a talented chef who has risen through the ranks of French gastronomy thanks to his hard work and passion for cooking. Born in 1983, he began his culinary career at a young age. He worked in several Michelin-starred restaurants before becoming chef of L’Oustau de Baumanière. L’Oustau de Baumanière is a Michelin-starred restaurant set in picturesque surroundings in the heart of Les Baux-de-Provence, a region renowned for its natural beauty and cultural heritage. The restaurant is located within the Baumanière Les Baux-de-Provence hotel and offers an exceptional gastronomic experience in a romantic and enchanting setting. Turbot Cuit au Naturel” is Glenn Viel’s signature dish at L’Oustau de Baumanière. This dish highlights the simplicity and quality of ingredients, with perfectly cooked turbot accompanied by seasonal vegetables. The careful preparation and artistic presentation make this a memorable gastronomic experience.

Christophe Bacquié – Restaurant Christophe Bacquié

Christophe Bacquié is a French chef renowned for his seafood cuisine. He was awarded his third Michelin star in 2018 for his restaurant within the Hôtel du Castellet. His signature dish is “La Méditerranée”, a tribute to the sea and its products. The restaurant offers an elegant, contemporary atmosphere with panoramic views over the hotel grounds.

Arnaud Donckele – La Vague d’Or

Arnaud Donckele is an award-winning French chef who runs the La Vague d’Or restaurant in Saint-Tropez. He is renowned for his cuisine that celebrates the Mediterranean Sea and the produce of Provence. His signature dish is “La Pêche du Jour”, which showcases local fish. The restaurant offers an elegant and refined atmosphere with a breathtaking view of the sea.

Pierre Gagnaire – Restaurant Pierre Gagnaire

Born in 1950 in Apinac, France, Pierre Gagnaire has risen through the ranks of French gastronomy to become one of the most respected and influential chefs of his generation. He is known for his ability to reinvent classic French cuisine with a touch of innovation and creativity. Pierre Gagnaire runs a restaurant of the same name in Paris, which was awarded its first Michelin star in 1993, its second in 1997, and its third in 1998. The award of three Michelin stars is one of the highest distinctions in the world of gastronomy, and a testament to the excellence of Pierre Gagnaire’s cuisine. “Le Turbot: Pierre Gagnaire’s signature dish, “Le Turbot”, is an iconic gastronomic creation. It is a delicious preparation that combines turbot, a noble fish, with luxury ingredients such as caviar and mushrooms. This dish embodies the creative approach and attention to detail that characterize Pierre Gagnaire’s cuisine.

Michel Troisgros – Maison Troisgros

Michel Troisgros is a French chef who runs Maison Troisgros, a family-run restaurant that has retained its three Michelin stars since 1968. His signature dish is “Le Saumon à l’Oseille”, a dish that was invented by his father and uncle. The restaurant offers a warm and welcoming atmosphere in a contemporary setting.

Régis et Jacques Marcon – Restaurant Régis et Jacques Marcon

Régis and Jacques Marcon are a father-son duo who run this restaurant in the mountains of the Auvergne. They are known for their creative use of local produce, especially mushrooms. Their signature dish is “La Poule Noire du Puy en Vessie”, a traditional dish revisited. The restaurant offers a warm, rustic atmosphere with a breathtaking view over the countryside.

Christophe Aribert – Maison Aribert

Christophe Aribert is a French chef who runs Maison Aribert in Uriage-les-Bains. He is known for his light, inventive cuisine, which showcases local produce. His signature dish is “Le Turbot”, a recipe featuring turbot in a white wine sauce. The restaurant offers an elegant, friendly atmosphere in a historic setting.

Marc Haeberlin – L’Auberge de l’Ill

L’Auberge de l’Ill is a famous restaurant in Illhaeusern, Alsace, France. The restaurant is particularly renowned for its high-quality Alsatian gourmet cuisine, and has been run by the Haeberlin family for several generations. The Auberge de l’Ill was founded in 1879 by the Haeberlin family. Its picturesque setting on the banks of the River Ill adds to its charm and welcoming atmosphere. The Auberge de l’Ill was one of the very first French restaurants to be awarded three Michelin stars in 1967, a distinction it still holds today. This recognition testifies to the exceptional quality of the cuisine served in the restaurant. Marc Haeberlin is the current chef at the Auberge de l’Ill, having succeeded his father, Paul Haeberlin, who was also a renowned chef. Marc Haeberlin has maintained the culinary excellence of the house by continuing to innovate while preserving the traditions of Alsatian cuisine.