Michael Labelle-Picard is a Quebec chef recognized as one of the most promising talents in the local culinary scene. Nephew of the renowned chef Martin Picard, he grew up immersed in the world of Au Pied de Cochon, where he now serves as chef. Shaped by the rigor and creativity that define this iconic institution, he represents the next generation of authentic Quebec cuisine, one that values generosity and respect for ingredients. His culinary philosophy blends tradition and modernity, with a constant drive to evolve and elevate Quebec gastronomy.
Zac Gannat is emerging as a rising figure in Parisian gastronomy, blending discipline and boldness in his culinary approach. Known for his sensitivity and determination, he thrives in a relaxed yet demanding environment where the focus is on the ingredient, and the cuisine is both instinctive and thoughtful. Through this approach, he represents a new generation of chefs who prioritize enjoyment and authenticity over artifice.