Details to follow.
Originally from the Belgian border region, Florimond was introduced to the culinary arts in the traditional brasseries of northern France. The emphasis has always been on market menus, highlighting regional products and favoring a geographically proximate sourcing approach. In 2018, Florimond established himself in Montreal: he put down his knives at the McGill Street restaurant Ikanos, where he was executive chef for three years. Florimond took the next step in September 2021, accepting the position of Executive Chef at Hotel Monville and Hotel Gault. He joined the Académie Culinaire de France in early 2023, and is also culinary advisor to the Chaîne des Rotisseurs. Since January 2024, Florimond Hannoteau has been Executive Chef at Hôtel Le Germain Montréal's Le Boulevardier restaurant. On a more personal note, Florimond enjoys skiing, tennis and wine, which he believes perfectly complements a masterful cuisine.
Mallory Gabsi, born on December 13, 1996, in Ixelles (Brussels), is a 27-year-old prodigy chef who has made a remarkable impact on the culinary world with his talent and innovation. Currently leading his own Michelin-starred restaurant, "Mallory Gabsi," located in Paris, he is also renowned for his media career and numerous accolades.
From 2008 to 2014, Mallory studied at the Spermalie School of Hospitality and Tourism in Bruges, as well as the Libre Institute of Technology in Louvain. During this time, he honed his skills in prestigious establishments such as Nuance (**) and L'Écailler du Palais Royal. He distinguished himself by winning the Jeune Talent d’Auguste Escoffier award and placing 4th among the Jeunes Restaurateurs d’Europe.
In 2020, Mallory gained public recognition as a semi-finalist on Season 11 of Top Chef. He subsequently embarked on numerous projects, including appearances on Cauchemar en Cuisine (M6), Dinner in the Sky, and À la Sauce Belge.
In 2022, Mallory opened his own fine-dining restaurant in Paris, which was quickly awarded a Michelin star. This achievement was accompanied by other prestigious honors, including:
Grand Prix du Public (The Fork),
Coup de Cœur (Guide Lebey),
Best Revelation (Le Figaro).
In 2023, he was named "Grand de Demain" by Gault&Millau and continues to be praised for his talent and creativity.
Tasting and gastronomy have always been at the heart of my life. Wine, deeply rooted in my family history for three generations, brought me back to my roots in 1987 when I took over the family estate. Initially drawn to mechanics, my passion for viticulture was ignited during my military service in Alsace. Rejecting conventional thinking, I committed to mastering every step, from vine to bottle. Dedication and innovation drive my work to produce authentic, high-quality wines.
Amaury Bouhours is a French chef born in 1988 in La Garenne-Colombes. He grew up in Compiègne, where he developed a passion for cooking while assisting a local butcher during his teenage years. After studying at the hospitality school in Soissons, he undertook a pivotal internship at Alain Ducasse's Louis XV in Monaco in 2009, marking the beginning of his collaboration with the Ducasse group.
In 2012, Amaury joined the Plaza Athénée in Paris as a commis, working under the guidance of Christophe Moret and later Christophe Saintagne, both of whom played a key role in his professional development. He subsequently held the position of sous-chef at the restaurant Lasserre alongside Adrien Trouilloud. In 2016, he became the deputy chef to Jocelyn Herland at Alain Ducasse's restaurant in Le Meurice Hotel in Paris.
In April 2020, Amaury Bouhours was promoted to executive chef of the Le Meurice Alain Ducasse restaurant, where he continues to showcase contemporary French cuisine, focusing on local and seasonal products while adhering to Alain Ducasse's culinary philosophy.
Originally from the Belgian border region, Florimond was introduced to the culinary arts in the traditional brasseries of northern France. The emphasis has always been on market menus, highlighting regional products and favoring a geographically proximate sourcing approach. In 2018, Florimond established himself in Montreal: he put down his knives at the McGill Street restaurant Ikanos, where he was executive chef for three years. Florimond took the next step in September 2021, accepting the position of Executive Chef at Hotel Monville and Hotel Gault. He joined the Académie Culinaire de France in early 2023, and is also culinary advisor to the Chaîne des Rotisseurs. Since January 2024, Florimond Hannoteau has been Executive Chef at Hôtel Le Germain Montréal's Le Boulevardier restaurant. On a more personal note, Florimond enjoys skiing, tennis and wine, which he believes perfectly complements a masterful cuisine.