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Born in the Lyon area, cooking is for Gérard Besson a family tradition. His parents runned an hostel and restaurant near the middle age city of Pérouges, where for the delight of some gourmets, his mother cooked Dombes frogs, Bresse poultries, and "la tarte bressane".
He has follow a very strict line, between his training and his vocational experiences.
Trained by the bests, Gérard Besson became at the age of 28 Meilleur Ouvrier de France (MOF), and has opened in 1978 his restaurant at the heart of Paris, where he has never stopped cooking traditional products for more than 25 years.
He has follow a very strict line, between his training and his vocational experiences.
Trained by the bests, Gérard Besson became at the age of 28 Meilleur Ouvrier de France (MOF), and has opened in 1978 his restaurant at the heart of Paris, where he has never stopped cooking traditional products for more than 25 years.
Restaurant(s)
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5 rue du coq héron 75001 Paris, France0
