What the chefs
have to say

Alain Passart
Master Chef in the restaurant Arpège, Paris

is a real alchemist of modern times! He plays with natural products to create fine and delicious meals. He is found of Agen prunes.

Top tips from Alain Passart
• A tip to prepare stuffed cabbage !
Just add some prunes in the stuffing before shaping and cooking
• A touch of comfit !
In an endive salad seasoned with walnut oil: add a few prunes cut into large dices and rapidly fried with a chip of salted butter !
• Energize a vanilla rice pudding...
Halfway through cooking add some prunes soared in Armagnac, place the cooked rice in a caramelized baking pan and leave it in cool place.
• Pears and prunes poached in red wine...
Halfway through cooking add some prunes to the pears in a sweet wine flavoured with orange and cinnamon.
Gilles Marchal
Former Pastry Chef at the Hôtel Le Bristol (Paris), now he is creative Director at La Maison du Chocolat

He has been working for several years on the evolution of the end of the meal and tea time into an unavoidable pleasure. For this passionate artist “beauty “is as important as fine food and Agen prune is an excellent ingredient for sweet delights!

Top tips from Gilles Marchal
• The pitted prunes !
Take Agen prunes, slightly rehydrated in vanilla sugared bergamot tea and served as dessert in their juice reduced over low heat and some delicately warmed Madeleines cookies or small cinnamon sablés.
• Prune juice !
Filter and freeze it during 24 hours. Then scratch some flakes with a fork to make granite of prunes and wine with a touch of spices.
Fanny Rey

Fanny Rey has been a chef for fifteen years, working in a number of prestigious establishments such as the Ritz in Paris and Les Fermes de Marie in Geneva. She was the first woman to win the Mougins star prize in 2008, presided over by the chef Marc Veyrat, and she was also awarded the Dalmeran award the following year by the chef Guy Savoy. She burst into the spotlight in 2011 thanks to the programme Top Chef, where she was runner-up, and opened her own restaurant the Auberge de la Reine Jeanne in 2012. She has since made a name for herself as an innovative culinary talent.

Frédéric Simonin

A talented young chef with a Michelin star to his name, Frédéric Simonin earned his stripes in a number of internationally renowned restaurants such as the Meurice and the Georges V. He studied under Ghislaine Arabian, Philippe Legendre, Joël Robuchon and other masters of French cuisine, where he learnt all the techniques he's now famous for. With his own restaurant in the 17th arrondissement in Paris, he can reveal his inventive streak and breath some fresh air into the world of fine dining.

Marc de Passorio

The chef Marc de Passorio opened his latest restaurant in Aix-en-Provence in 2014. This is a superb establishment, located in the heart of the town and surrounded by a lush garden. It took the chef and his team just a few months before they were awarded 3 Hats in Gault & Millau, the Gault & Millau d’Or for Provence and the south-east, and a Michelin star. Food-lovers flock to the restaurant for its inventive, offbeat and generous cuisine.

Michel Trama

A magician in the kitchen and the man behind Cristallines, the skillful combination of everyday fruit and vegetables, Michel Trama is passionate about his work. This naturally curious, self-taught chef was the European marine diving vice-champion when he had his first culinary revelation at the hands of Bernard Loiseau, and soon afterwards took charge at L'Aubergeade in 1979. This was the beginning of a great adventure which has been regularly marked by the highest honours, including 2 Michelin stars and the title of "Chef of the Year" by the Gault & Millau guide in 1991.

Santiago Torrijos

The chef Santiago Torrijos earned his stripes at Robuchon, at the Westminster, at the Bristol, at the Plaza Athénée then at Guy Martin. Following on from an exceptional career and extensive training, he left Guy Martin to open his own restaurant, the Atelier Rodier in the heart of the 9th arrondissement in Paris. Santiago Torrijos cooks highly inventive and refined dishes. Proud of his Colombian heritage, he is committed to combining the flavours of his country and French technique in his cooking. At the Atelier Rodier, more than 80% of the products used are organic.

Xavier Taffart

With almost 30 years as a chef under his belt, Xavier Taffart has worked all over the world. After working in the Ivory Coast, Switzerland, Monaco and London, the call of his home country was too powerful to resist, so he opened a restaurant in 2004 in Breuillet. In 2009, he was named the Young French Talent by the Gault-Millau guide, and after only six years his restaurant was awarded its first Michelin star.