Chefs' Battles

Chef Andrea Pesci VS Chef Hakim Benallal

• ChefAndrea Pesci and his wife offer family-style Italian cuisine, typical of the Parma region, prepared with care and quality ingredients. Situated in the hills just 15 minutes from Parma, the Italian tavern Osteria della Stazione di Felino is renowned for its traditional dishes such as anolini, tortelli d’erbeta, to which are added more creative proposals such as pear risotto with grappa and speck, emblematic dishes of the chef who also offers his guests a very fine wine list.

• Chef Hakim Benallal: first second chef, then 28-year-old director of Rouen’s 6th Sense restaurant , nestled under vaulted ceilings dating back to 1749, Chef Hakim offers contemporary cuisine based exclusively on fresh produce and the seasons. A delicate and colorful cuisine much appreciated by the people of Rouen. As a member of the Club des Toques, which brings together Rouen’s top chefs and craftsmen, he regularly donates his time to share and pass on his expertise to the next generation of chefs and culinary enthusiasts.

Chef Naiara Faira VS Chef Eric Autin

• Chef Naiara Faira: with a lifelong passion for gastronomy and as a chef in her native Minas Gerais, a member of Brazil’s UNESCO network, she follows in the footsteps of her father, the famous Chef Ivo Faria, who has been in the kitchen for over 50 years. As head chef of the La Palma restaurant , she blends Italian-Brazilian cuisine with the authentic flavors of Minas Gerais. Her training includes internships at renowned establishments in France and Italy, including Le Meurin, a two-Michelin-starred restaurant in Pas-de-Calais.

• Chef Éric Autin: Normans know him well, since he opened his first restaurant in 1987 in Neufchâtel en Bray. He was one of the creators of the Auberge du bec fin, which was awarded three Michelin stars. He then moved to Quincampoix in 2014, turning his new address, Rest’Authentique, into a gastronomic haven with a modern, cosy and deliciously soothing ambience. In 2022, he opened his second restaurant on the Place du Vieux Marché, l’Incontournable, a place where his creative bistronomic cuisine reflects our terroir. As a member of the Club des Toques, he’s eager to take part in initiatives to promote local gastronomy and know-how!

Chef Lotta Olsson VS Michelin-starred chef Gabin Bouguet

• Chef Lotta Olsson: Lotta Olsson is the chef and co-owner of Lola Bistro in Bergen, a UNESCO city in Norway, where she draws her inspiration from French cuisine. She makes a point of creating a warm, friendly atmosphere for her customers and her team. Her dishes, generously spiced and flavorful, reflect her rich and varied career, from head chef at Bien Izakaya to food journalist for the White Guide. Since 2022, she has run Lola Bistro with passion and creativity.

• Michelin-starred chef Gabin Bouguet: a passionate cook from an early age, the Michelin-starred chef was introduced to the culinary arts by his paternal grandmother’s recipes. A native of Normandy, he trained at the Clément-Ader vocational school in Bernay, before apprenticing with chef Marc Tellier at L’Écaille. After several memorable experiences, notably at the restaurant-hotel Le Donjon in Étretat and Maison Bleue in London, he returned to the 2-Toque restaurant, where he is now chef, specializing in seafood. In 2022, his talent and dedication were rewarded with the Grand de Demain trophy from Gault&Millau.

Chef Suzanne Waymel and VS Yvan, her apprentice

• Suzanne Waymel and Yvan: Suzanne Waymel, chef at the Michelin-starred Odas restaurant in Rouen, has always had a passion for cooking, which she practiced as a child for her parents. After taking her baccalauréat S and training at the Lycée Hôtelier in Le Touquet, she honed her skills with top chefs including Emmanuel Renaut and Éric Pras. In 2016, she joined her husband Olivier Da Silva at Odas, where she quickly made a name for herself. In 2022, her talent was recognized by the Gault&Millau Jeune Talent trophy.Yvan is an apprentice at the Ferrandi school, a leading hotel school training the elite of French and international gastronomy.

Greta VS IFA Marcel Sauvage teachers and apprentice cooks

• Greta de Grand Quevilly: this public establishment trains over 130 apprentices from CAP (vocational training certificate) to BTS (advanced vocational training certificate) in the hotel and catering sector, from baking and pastry-making to service and cooking. A training restaurant, Le Tablier, is available and open to the public at lunchtime, enabling apprentices to practice in real-life conditions under the supervision of their instructors. An opportunity to contribute to the development of future generations, while enjoying quality cuisine at an attractive price.

• IFA Marcel Sauvage: This benchmark institute for work-study training offers a unique culinary experience thanks to its application restaurant, where apprentice cooks and waiters perfect their art under the supervision of seasoned professionals, offering diners quality meals at affordable prices while helping to train the next generation of gastronomic talent.