Virginie Basselot
Virginie Basselot | |
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 in 2019 | |
| Born | April 21, 1979 |
| Culinary career | |
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Virginie Basselot (born 21 April 1979) is a French
.Biography
Virginie Basselot was born on 21 April 1979 in Deauville, Normandy, France.[1] As a teenager, she pursued a culinary career, following in her father's career as a chef although also had ambitions to become a fighter pilot.[2] Basselot undertook an apprenticeship in Normandy at the age of 15. She then moved to Paris at the age of 19 where she worked at several restaurants.[3] These included under chef Éric Fréchon at Hôtel Le Bristol Paris, Dominique Bouchet at Hôtel de Crillon and Guy Martin at Le Grand Véfour.[2]
She began working at the restaurant within the
Michelin star in 2014.[2] Basselot created the signature of the restaurant, cod in a lemon balm butter with seasonal vegetables on a layer of tapioca.[4] The following year, she was named to the Meilleur Ouvrier de France. This was only the second occasion that a woman was named to the title since it began in 1924.[2]
Basselot left Saint James Paris in October 2016, to become executive chef at
References
- ^ "Saint James Paris - Virginie Basselot - Contemporaine aux bases classiques" (PDF). Cuisiniers de France (879): 46. September 2012.
- ^ a b c d e Fauvel, Sarah (5 September 2016). "Interview With Chef Virginie Basselot, the 2nd Woman Awarded the "MOF" Title". Bonjour Paris. Retrieved 23 May 2018.
- ^ Menut, Sophie (18 December 2016). "Le parcours calme et droit de Virginie Basselot". Huffington Post (in French). Retrieved 23 May 2018.
- ^ Dauphiné, Marie (March 2015). "In my kitchen, I don't discriminate between women and men". Gouvernement.fr. Retrieved 23 May 2018.
- ^ "La Française Virginie Basselot, élue cuisinière de l'année 2018". Le Figaro (in French). 4 October 2017. Retrieved 23 May 2018.