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Arnaud Donckele has been named as the best chef in the world for the work at his La Vague D’Or restaurant in Saint-Tropez, France.
The French chef was awarded by the annual Le Chef list: a round up of 100 chefs produced by asking two and three-starred Michelin chefs to provide five names they think best represent the cooking profession, and one name they would like to see at the top of the list.
Donckele earned three stars at just 35-years-old which made him one of the youngest chefs to ever claim the coveted Michelin title.
He has described his cuisine as a "rustic journey through the Mediterranean" inspired by the Saint Tropez, Provence area where the restaurant is located.
The tasting menus at La Vague D’Or are offered in three options, one of which is called "Stroll Through The Gardens" where vegetarian guests are invited to sample five acts created from the restaurant's garden and ingredients from the magical sounding "botanist Bodo".
Below you can enjoy a sample of Donckele's cuisine, along with a sample from his restaurant's menu.
First: Baron and lamb chop in savoury, argan oil-infused jus, an elegant vegetable medley. Second: Trotters, tripe and shank braised for 24-hours, glazed little casseroles of sweetbreads and kidneys, full-bodied jus served with garlic flower foam. These plates are served together, showing off lamb from Sisteron mountain pastures.
Tomato carpaccio, tomato sorbet, limono vinaigrette, vegetables fritter, choron sauce.
Left: Thin slices of fat prawns, iced coral heads and carapace, olive oil bergamot and country lemon flesh. Right: Gambon with grapefruit, broccoletti, basil citrus and aloe vera. Hassaku juice and olive oil infused with grilled heads.
Fish seriole and fish esquinado with a coral ice cream.
Left: Tart with 8 citrus fruits and puffed meringue. Right: described as citrus fruits.
Left: no description. Right: variations of country figs with honeyed orange confit and marc de Provence (a type of grape brandy).
Left: Langoustines with chestnut honey and rosemary from the Maures massif. Served with a tartlet of zucchini flowers, chanterelles and sautéed almonds. Right: no description.
Left: Red Scorpion fish. Right: hot souffle with blackberry and elderflower.
Oyster
Left: Urchin. Right: La cade toulonnaise: garden vegetables with tomato vinaigrette.
Carpaccio de Poutardier: poutardier is a type of mullet fish, for this dish it's cooked with honey, peach syrup, grapefruit juice and ginger.
A Menu from The Restaurant
