Pascal Barbot

3-Michelin-Star
International Masterchef
Three-Michelin-starred Chef Pascal Barbot began learning his trade while still at school, cooking in small restaurants every summer vacation. In 1991, he started his career at the Buron de Chaudefour in the town of Murol, in his native Auvergne. Later that year, he left for London, where he worked at Les Saveurs. In 1993, he crossed the globe to do his military service in the French Navy, stationed in New Caledonia on board the Jacques Cartier, an experience that gave him a taste for adventure and for discovering new flavors and products. He also served as private chef for the admiral of the Pacific fleet. From 1993 to 1998, he was first commis, then chef de partie, and finally second de cuisine at Alain Passard’s L’Arpege, during which time the internationally renowned restaurant earned its third Michelin star (1996). He then spent a year in Sydney, where as chef de cuisine he helped to create Ampersand (named best cuisine of Australia by Conde Nast). Back in France he opens Astrance in partnership with Christophe Rohat. In 2005, Astrance received a score of 19/20 and Pascal Barbot was named Chef of the Year by the prestigious French guide Gault et Millau. World traveller, Pascal uses his many journeys as a source of inspiration, ceaselessly reinventing his recipes and giving free reign to his imagination. 
     
Country:   France
 
 
 
 
 
 
Hosted at

  Brasserie Angélique

Brasserie Angélique is a classic brasserie with a wide selection of beverages and home-style à la carte French brasserie cuisine, in a chic French inspired setting. ...
   
  Jumeirah at Etihad Towers Abu Dhabi

Set in the desirable Al Ras Al Akhdar beachfront and next to Abu Dhabi Corniche, this luxury hotel and urban architectural landmark offers guests memorable ...
   
 
 
 
 
 
Events

  Cuisine of Pascal Barbot
17 February 2013

Three-Michelin-starred Chef Pascal Barbot will make a special appearance in this exclusive dinner with a limited number of people, don’t miss the chance to savour ...
   
 
 
 
 
 
Events Calendar
 
February 2013
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