Meeting with a new generation of talented chefs, Alessandra Montagne owns a restaurant focusing on French cuisine called Tempero.

Using ingredients from his home country of South Africa, Jan is able to create a one-of-a-kind dish.

Pas de frontières, ni de limites : la cuisine de Taku Sekine est libre, rock'n roll comme lui. Propriétaire et chef du restaurant Dersou, à Paris, ce Japonais d'une trentaine d'années étudie l'économie avant de découvrir sa vocation.

To be a great chef, Alan uses his Lebanese roots and the mindset that he can always improve.

Argentinian, of Italian origin, Mauro Colagreco worked for four years with the biggest names in French gastronomy: Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin.

Entrepreneur, restaurateur and chef, Colombian Juan Arbelaez is the head of six restaurants in Paris and the Paris region, including Vida et Limon, the restaurant of the Hotel Marignan Champs-Élysées.