Chef of L'Astrance, 3 Michelin stars
Pascal Barbot learned his craft at the Lycée Hôtelier in Auvergne, and also “on the job”, spending his school holidays cooking for little restaurants. In 1993, he did his military service in the Navy in New Caledonia, on the Jacques Cartier: an experience that gave him a taste for exotic products and flavours. He was also private chef to the French Admiral of the Pacific. From 1994 to 1998, he was a kitchen help, then a chef de partie, and finally assistant chef at L'Arpège. He then spent a year in Sydney where he took part in the creation of the Ampersand (named best cuisine in Australia by Condé Nast) as chef. In 1999, he spent a few months as chef at Lapérouse in Paris before opening L'Astrance with Christophe Rohat. In 2005, L'Astrance was awarded a score of 19/20 and Pascal Barbot was elected chef of the year by Gault & Millau. L'Astrance was awarded its third Michelin star in 2007. An enthusiastic traveller, Pascal draws inspiration from his travels to constantly reinvent his recipes.
« I particularly appreciate large green basil for its aromatic power. Powerful and at the same time fragile, its aromas do not resist very well to cooking... It's a false toughie! Aromatic, green, spicy, it takes us straight to the Mediterranean. I associate it in particular with dairy products, red tomatoes, top quality fish, a chicken fricassee... And with other herbs: mint, chive and garlic, coriander and shiso. »