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Chef Florian Barbarot

Graduate Chef



After obtaining a cooking certificate (French CAP) then a Professional license, Florian decides to train with the greatest.

• In 2010, he joins the Auberge de l’Ill (3 Michelin stars) in Illhaeusern in Alsace as a kitchen clerk. Very quickly Chef Marc Haeberlin names him Chef de Partie: at 21, Florian manages 7 chefs.

• In 2014, he decides to cross the Atlantic and became Chef de Partie at the Daniel Restaurant in New York (2 Michelin stars). A few months later, Chef Daniel Boulud appoints him Junior Sous-Chef.

• In 2016, upon his return to France, Florian moves to Normandy and becomes sous-chef then Assistant Chef at L’Auberge de la pomme, 1 macaron.

• In 2019, he leaves the restaurant to devote himself to his projects. He is one of 15 candidates in the 10th season of Top Chef, M6’s flagship culinary show. He finishes as a finalist.

His cuisine is authentic: based on seasonal products, he puts technique and creativity at the service of taste. Innovative in flavor associations but simple in achievements, the important thing will always remain for him a cuisine that provides pleasure.