Indra Carrillo, chef and owner of La Condesa (9th arrondissement, Paris), offers a borderless cuisine that blends his native Mexico, his Parisian roots, and his extensive travels around the world. Driven by an insatiable curiosity, he transforms his international experiences into a unique and inventive culinary odyssey. Born in Cancún into a family of food lovers, he took his first steps in the kitchen at age 11 in Mexico City alongside his first mentor, Eduardo Pérez. He then honed his skills by studying at the Institut Paul Bocuse and the IAE in Lyon, while learning to master raw ingredients under renowned master artisans (Bernachon, Le Bourdonnec, Trollier, Bejaoui, Verot, Pozzoli). Indra Carrillo honed his craft in the most prestigious international kitchen teams: working with leading French chefs (Rostang, Bocuse, Alléno, Fréchon, Barbot), as well as in Italy (Annie Feolde), in Japan specializing in Kaiseki cuisine (Murata, Okuda), in Denmark (René Redzepi), and in England (John Williams). A journey of excellence that today fuels the precision and creativity of his restaurant.

Japanese chef Yurika Kitano co-founded the restaurant Épopée in October 2025 in the Charonne neighborhood (11th arrondissement of Paris), alongside Megumi Terao, who manages the dining room, and sommelier Thomas Legrand. Trained in Japan, she previously worked at Passage 53, Clamato, and then at Pilgrim, where she took over the kitchen after Chef Terumitsu Saito’s departure. Her cuisine blends French and Japanese influences and is rooted in the seasons. Épopée was included in the Bib Gourmand selection of the 2026 Michelin Guide.

Geoffrey ORBAN is a consultant and trainer. For over 20 years, Geoffrey has been working to promote understanding and appreciation of Champagne and its wines. His expertise in terroirs and blends is widely recognized, making him a unique figure in the world of Champagne. Geoffrey is constantly pursuing his quest and his desire to share his knowledge and experience with producers and wine enthusiasts.

Fifteen years ago, Adrien launched a blog dedicated to Parisian restaurants, at a time when “bistronomy” was in full swing and the Parisian culinary scene made it possible to enjoy a lunch worthy of the name for the price of a bad pizza and a Coke on the Champs-Élysées. With the rise of social media, his focus gradually shifted toward visuals. He then launched Adrien Food In Paris, an Instagram account dedicated to Parisian gastronomy, where photography and video complement the writing to tell a different story about the venues, chefs, and dining experiences. Drawing on this dual experience in gastronomy and content creation, Adrien helps restaurants, hotels, and hospitality businesses boost their visibility on Google and, now, on search engines and AI assistants such as ChatGPT, Gemini, and Perplexity. He is also a contributor to various media outlets and continues to explore new ways in which imagery, storytelling, and technology influence how we discover and choose a dining experience.

Born in Kaysersberg, Jérôme Jaegle has worked with many renowned chefs, including Jean-Yves Schillinger and Christian Têtedoie. A competitor at heart, he has participated in several national and international culinary competitions: 1st place in the national Taittinger competition in 2006 and 2008, 2nd place in the international Taittinger competition in 2006 and 2020, the 2010 Bocuse d’Or France, the 2010 Bocuse de Bronze Europe, and 4th place with the Special Meat Jury Prize at the 2011 Bocuse d’Or World. In 2015, he decided to return to his hometown to open, with his wife Marie Laure Jaegle, the restaurant Alchémille, which was awarded a Michelin star in 2017. The Green Star for sustainability was awarded in 2020, crowning a sustainable, local, and radical approach.

A passionate and dedicated chef, Philippe Joly heads up L’ExtrA restaurant in Reims, a must-visit destination for lovers of fine dining and authenticity. After a career rich in experience at renowned establishments in France and abroad, he chose to put his expertise to work creating a cuisine that is sincere, elegant, and creative—where ingredients reign supreme and the Champagne region’s terroir is celebrated. Under his leadership, L’ExtrA has distinguished itself through a unique approach: it is the first inclusive restaurant, employing a majority of people with disabilities, and has been listed in the Michelin Guide since October 2023. This project embodies his belief that fine dining can go hand in hand with openness, diversity, and sharing. In his kitchen, Philippe Joly brings together a team where everyone finds their place and contributes to a shared goal: offering guests a memorable experience. Through his creations, the chef invites guests on a sensory journey that combines refined flavors, masterful boldness, and respect for the seasons.

Following in the footsteps of his father, “Gérard Soutiran,” Patrick founded his company in 1971. Today, the estate is run by his children, Estelle and Fabrice, who are independent winegrowers and producers. They tend their own vineyards and craft and vinify their own cuvées themselves. Drawing on centuries-old expertise and an exceptional terroir, they are committed to introducing you to unique Champagnes that have received numerous accolades. Spanning more than 3 hectares in the heart of the Montagne de Reims, in the communes of Ambonnay and Trépail, the estate cultivates the noble grape varieties of Champagne: Pinot Noir and Chardonnay. Dedicated and passionate, the estate’s family team demonstrates a deep respect for the terroir and the vines and upholds artisanal and natural winemaking practices.

Vincent Ferniot has been a food journalist for over 30 years on television (France 2, France 3, Canal+) and on the radio (RMC, France Inter, Europe 1). He divides his media time between his shows *Manger C'est Voter* (Public Sénat), *Ferniot Fait le Marché* (Sud Radio), *Signé Ferniot* (France 3 – ICI), and his Instagram page (@vferniot), where his video recipes are eagerly awaited and recreated by a vast community of food lovers. As the author of six cookbooks (the latest, published in 2025, is *On veut des Patates!* – published by Albin-Michel), he continues to share the wonderful values of French gastronomy, regional cuisine, his passion for high-quality ingredients, and his affection for the people who produce them with heart.