Le Suquet was famous for holding three Michelin stars from 1999 to 2017. They don't have them now, only because they chose to give them back.
How it inspired me: “Chef Michel Bras was one of my early mentors and he has had a great influence on my journey as a chef. He instilled in me a deep respect for the integrity and purity of each ingredient in every dish.”
French chef Regis Marcon has been awarded three Michelin stars for his restaurant in Saint-Bonnet-Le-Froid. He emphasises local produce, such as Puy lentils and beef from the pastures of Mezenc.
How it inspired me: “The amazing focus on terroir in the cuisine and setting of the restaurant.”
Chef-owner Victor Arguinzoniz of Asador Etxebarri creates jawdropping dishes with skilful barbecuing techniques at this idyllic restaurant in the picturesque municipality of Atxondo.
How it inspired me: “The purist approach to charcoal and only one cooking method. The oven was built by the chef and they cook using applewood coals. They have excellent control. They showcase the ingredients and bring out the rich umami flavours, but without making it overpowering.”