Son, grandson and great-grandson of famous gastronomy-lover cooks, Michel Rostang keeps up the family adventure for more than 30 years, i.e. a lifetime dedicated to the pleasure of a plentiful table.
He is born on August 6th, 1948 in Pont de Beauvoisin in Isère (38) in a family in which the transmission of the culinary know-how carries on for 6 generations.
After an apprenticeship to the hospitality management school in Nice and trainings at Lasserre & Lucas Carton in Paris and Laporte in Biarritz, he joins the family restaurant in Sassenage (38) from 1973 to 1978 to practice his talent.
The saga really starts in august 1978 when the Chef opens his eponymous restaurant in Paris and gets his first Michelin star in 1979, quickly followed by the second star in 1980. He also became the first Parisian Chef to create a «bistrot», le Flaubert, just across the corner of his gastronomic restaurant 25 years ago.
This first experiment was a great success and has been followed since by plenty other openings in Paris. Today, there are 6 Rostang Père & Filles restaurants:
- - the Michelin stared restaurant: “Maison Rostang” (Paris 17ème)
- - two fish & seafood restaurants: “Dessirier” (Paris 17ème) and “Jarrasse” (Neuilly-sur-Seine)
- - one traditional bistrot: le “Bistrot d’à côté Flaubert” (Paris 17ème)
- - one modern bistrot, inspired by travels around the world: “L’Absinthe” (Paris 1er)
- - one Meat & Wine Bar: le “Café des Abattoirs” (Paris 1er)
In august 2016, he opens the first “Café Eiffel” in Paris Roissy CDG airport, a wine and truffle bar that keeps alive the traditional Parisian counter offering a variety of dishes according to every desire all day long.
Describe your culinary philosophy in 5 words
My culinary philosophy is to adapt my cuisine with its classical roots to the contemporary life.
What is your aim?
My first goal is to create value for products while respecting their taste and without having more than 3 flavors in one same plate.
What is your greatest inspiration?
My biggest inspiration is the products which season after season allow us to create new dishes.
What three things would you take to a desert island?
I would take a knife of course, some chosen music and a good bottle of wine from Burgundy.
- 2 Michelin stars
20 rue Rennequin
tel: +33 1 47 63 40 77
email address: firstname.lastname@example.org