Prized collaborations
In the world of “toques blanches”, collaboration between chefs is nothing new. In the early 70s, the great Paul Bocuse was already working on the principle that a chef should get out of the kitchen, “even if many of them would have been better off staying there”, he later declared. Without a hint of commercial thinking or financial approach, this forerunner in the field, alongside Alain Chapel and the Troisgros brothers (to name but a few), made others shine as brightly as his terroir. An exchange of courtesies for the love of taste and authenticity.
With the advent of reality TV cooking shows, the game has changed, and chefs have become high-profile artists, in great demand by the media. In the holy of holies of haute gastronomy, some of them are now ambassadors of choice for brands eager to jump on the food bandwagon.
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