Musical Toques  Chef Pairings

On June 20th, the Paris night sky will twinkle with over 200 stars (156-Michelin and 49-Mobil) as master chefs join in a celebration of the 30th anniversary of Relais Gourmands, its founders and the contribution its chefs have made to the world of gastronomy.
The June 20th gala will feature American-inspired cuisine and American wines. On June 21st and 22nd, the celebration will culminate with the American-based chefs cooking in the kitchens of their European peers. We are proud to welcome the North American Relais Gourmands chefs into our kitchens as ambassadors of American cuisine, says Pierre Troisgros, the first president of Relais Gourmands. This is an historical moment in the world of gastronomy, and emphasizes the true evolution of cuisine from its European roots to its modern interpretations. The chef pairings for the collaborative dinners are:
Patrick OConnell ◊ Santi Santamaria
Charlie Trotter ◊ Alain Passard
Eric Ripert ◊ Guy Savoy
Jonathan Cartwright ◊ Michel Rostang
Gary Danko ◊ Bernard Loiseau
Guenter Seeger ◊ Emile Jung
Robert Feenie ◊ Jean-Georges Klein
Craig Shelton ◊ Michel Trama
Charlie Palmer ◊ Anne Pic
Roland Liccioni ◊ Patrick Henriroux
Alain Labrie ◊ Jacques Thorel
Anne Desjardins ◊ Richard Coutanceau

An Eclectic Symphony of Flavors
Alain Passard, LArphge and Charlie Trotter, Charlie Trotters

It is no secret that Charlie Trotter and Alain Passard are music aficionados. While Passard can sometimes be found playing his saxophone to unwind after dinner service, Trotter prefers to compose while in the kitchen, his ingredients serving as the notes for his melodic creations. The cuisine of these two masters is an improvisational harmony of flavors whose melodies are gently extracted from their ingredients. They have elevated the once-humble vegetable to a new height of nobility, and in so doing have revolutionized the face of dining on two continents. Vegetables never had it so good.


On Common Ground
Guy Savoy, Restaurant Guy Savoy and Eric Ripert, Le Bernardin

In a salute to the past, Eric Ripert will return to the same Parisian kitchen once used by his mentor and predecessor, Gilbert Le Coze. The restaurant would later be purchased by an energetic young chef named Guy Savoy, who was also friend of Gilbert and his sister Maguy. Restaurant Guy Savoy is now gilded with 3 Michelin stars, and its owner has a legacy to call his own. Both Savoy and Ripert bring a dynamic, charming enthusiasm to their kitchens, the movements of their staff choreographed like an exquisite ballet. Their energy, charm and commitment to excellence have garnered them a great deal of respect from the young chefs who come through their kitchens.


From Inspired Youths to Celebrated Chefs
Michel Rostang, Restaurant Michel Rostang and Jonathan Cartwright, The White Barn Inn

As very young men, both Jonathan Cartwright and Michel Rostang felt the magnetic pull of the kitchen. By the tender age of 15 each was already at the stove, perfecting his palate and honing the skills that would help carve a path to the future. Rostang chose to take his inspiration from his native France, and his restaurant is now one of Paris most favored dining destinations. Cartwright continues to expand his horizons through his work in the kitchens of various properties around the globe, some of which are part of Relais & Chbteaux. He will now join Rostang, a culinary master, in the kitchen to share in the preparation of a meal that pays homage to their lifelong passion for cuisine and their European heritage.


The Artisanal Approach
Gary Danko and Bernard Loiseau

Gary Danko and Bernard Loiseau are strongly dedicated to maximizing the depth of ingredients provided by their local purveyors. Both forged relationships with local artisans long before it became a