October 14th to 18th, 2015
October 14th to 18th, 2015
Four of France’s leading chefs, members of the prestigious “Maîtres Cuisiniers de France” are coming together, sharing a kitchen, a restaurant, and their passion for creating an extraordinary culinary experience at the AAA 5 Diamond Grand Velas Riviera Maya.
A special 10 course dinner and wine pairing will be created and served at Piaf restaurant. Each course will be crafted by one of the four chefs for guests as part of the resort’s Luxury All-Inclusive experience.
Grand Velas Riviera Maya Chef Michel Mustière has been named a “Maître Cuisinier de France”.
He is one of only ten chefs in Mexico, 400 in the world, to attain the prestigious Master Chef of France title. Mustière is the chef of the award-winning Piaf restaurant at Grand Velas Riviera Maya.
With more than 30 years of culinary experience in various countries and different prestigious restaurants and hotels worldwide, Chef Michel Mustière’s cuisine is based on classic French dishes with a contemporary style and a delicate presentation. His formal training and years of leading the culinary teams demands an extreme attention to the details of each dish. He refuses to use thickening agents in the majority of his sauces and instead allows them to reduce for upwards of 12 hours if needed. No shortcuts are taken in Mustière’s kitchen as he makes ample use of hot sous vide and dehydration techniques that insure the food’s essential flavors come forth.
Born near Nantes in 1961. At 17 he continued developing his culinary skills with chefs Paul Bocuse and Georges Blanc, and at the Elysée kitchens where he took care of the Presidential meals.
In 1986 he decided to open his first restaurant in Lyon, on the Quai Jean Moulin. Ten years later he was rewarded with the title of “Meilleur Ouvrier de France” before obtaining in 2000 his first star in the Michelin Guide.
Têtedoie also wants to promote the values of his profession and he is therefore commited to the development of French gastronomy throughout the world. He has been elected President of the largest associations of chefs, “Maître Cuisiniers de France” in 2011 (460 chefs from around the World).
Born in the restaurant family business ambience in Northern France, Le Tohic was recognized at an early age in the culinary arts.
Le Tohic attended culinary school in Vannes, France. He worked for two years at Les Hortensias, a Michelin one star restaurant right after his graduation.
He joined the kitchen of acclaimed Chef Ghislaine Arabians’ Le Restaurant, a Michelin two star eatery in Lille, France. Less then a year later in 1987, Le Tohic made a culinary acquaintance with the chef who would forever change his life, Joël Robuchon. He became chef de cuisine at Jamin, his Michelin three star restaurant in Paris. The duo worked together for almost a year.
Le Tohic is the Executive Chef of one of the best restaurants in Las Vegas with three Michelin stars.
Chef Claude Godard has been passionate about food and the art of cooking his entire life. Born in Burgundy into a family of prominent chefs including his grandfather, Gaston and his father, Jean-Claude, Godard received his formal training at the School of Culinary Arts in Paris.
Godard made a name for himself in France early in his career by working with some of Paris most renowned chefs, including Alain Dutournier and Jean-Pierre Vigato, and in some of Paris most renowned restaurants, including Lasserre. Claude completed his training skills by spending some years side by side with his father, Jean-Claude, learning his traditional family recipes.
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