Truffle artichoke ravioli, arugula emulsion

Chef Virginie Basselot is a native of the city of Deauville (Normandy). In 2015, she was awarded the title of Best Craftsman of France (MOF) in the Cooking category, making her the second female chef to ever win this prestigious title.

After working as a Commis Chef at the Hôtel du Crillon with Dominique Bouchet, Virginie made a name for herself with Guy Martin at Le Grand Véfour, a restaurant which, at that time, was awarded a third star. Over the years, Virginie has created a culinary universe that unmistakably reflects her personality: classic, direct and simple.

In 2003, she helped Épicure land its 3rd star while serving as second-in-command to Éric Fréchon, with whom she worked for 9 years at Le Bristol. Surrounded by MOFs, Virginie has acquired a certain rigor and excellence while retaining great humility.

In 2018, Virginie was awarded the title of Swiss Chef of the Year by the Gault & Millau gastronomic guide. Shortly after, she joined the ranks of the Chantecler restaurant at the Hôtel Negresco in Nice, which boasts two Michelin stars. Here, she offers Mediterranean cuisine, influenced by the gastronomy of her native region and based on local produce. She is also in charge of La Rotonde restaurant, as well as the room service and banquets departments at Le Negresco.

Sharing, transmitting her knowledge and love of the profession is particularly close to her heart.

For VoilaChef, Virginie Basselot teaches you how to make 3 of her signature dishes: green asparagus with yuzu and socca tuiles, roast farmhouse poultry with pistachio-celeriac purée and kumquat ravioli, and truffled artichoke ravioli with an arugula emulsion.