Virginie Basselot is one of the figures of the new generation of the French gastronomic landscape. Best Worker of France, she has already been awarded several times.

Since 2018, she has been in charge of the Michelin-starred restaurant Le Chantecler, La Rotonde, room service and banquets.

Virginie visits the producers, discovers the small mountain and coastal roads. From a trout of the Cians, a poultry of Pierlas, an olive oil of Champsoleil or a goat cheese of Peymeinade, no land escapes him, it will be only by paths of crossings.

It is on the plate that you will find this freedom freed from codes and stereotypes. Do not seek God or Master at Virginie, only a few references, grateful, affectionate or friendly, that for Eric Frechon (she was his second for 5 years at the Bristol), that for his papa cook at Pont-l'Évêque or for Jacques Maximin.

The excellence of the product is the foundation of his cuisine, so no dogma, if the Cancale oyster is the most fleshy and delicate it will be à la carte, if the Mostelle associated with raspberry inspires it, it will be invited to the feast.

Virginie offers you a demanding cuisine, this elegance and mastery allow her total freedom.