It was in the kitchens of Paul Bocuse and Régis Marcon, among others, that Christophe Roure learned the ropes. He holds three professional qualifications (in cookery, charcuterie and pastry-making, no less!) and was named Meilleur Ouvrier de France in 2007. Based in Lyon since 2014, his virtuoso culinary talent grows stronger by the day: subtly inventive, spot-on marriages of flavours, and of course cherry-picked ingredients. His shellfish and miller mushroom stew is a marvel of balance and finesse, in which the lemongrass-spiked hollandaise sauce teases out the seafood flavours and underscores the earthy mushroom notes. Finally talented Tanguy Nourrisson signs knockout desserts like a chocolate and iced coconut delight.