Patrick Casula
Born in Grenoble, France, I became Pastry World Champion through passion and dedication to perfecting simple yet extraordinary dishes. My dark chocolate “supreme” with hazelnuts and coffee-orange sauce embodies this philosophy.
Jean-Pierre Jacob
Hailing from Aix-les-Bains, near the famous Lac du Bourget, I am a third-generation chef who believes in the importance of love and generosity in the culinary profession. With a deep connection to my roots, I specialize in creating dishes that reflect the local produce and flavors of the Savoie region. My dish, “Roasted Salmon Steak with Carrot Puree, Ginger, and Spicy Sauces,” is a perfect example of simplicity and balance, crafted with care for both flavor and health.