Gastronomy-chef: Rémi Genot, eyes full of stars!

At a time when many chefs are abandoning haute cuisine and turning their backs on Michelin stars, preferring bistronomy or brasserie cuisine, which are less risky and more profitable, Rémi Genot stands by his choices and pursues his dream. Having been immersed in haute cuisine since his apprenticeship in 2014 with Éric Pras ( Maison Lameloise in Chagny), he claims his quest for the Michelin macaron(s).

Best Apprentice of France

Rémi Genot is a child of Pommard . Son of the butcher of village As a winemaker, he couldn't imagine settling anywhere else to give free rein to his ambitions. So, in 2024, he put down roots behind the church steeple of Pommard In a small, comfortable room (no more than twenty covers), renovated from floor to ceiling to meet the standards of fine dining. "For the ten years before opening my own place, I worked exclusively in prestigious establishments," the young chef recalls. He mentions Lameloise, Anne-Sophie Pic, and Le Chapeau. Rouge has Dijon , the Pyramide in Vienne, Greuze in Tournus. And he pays tribute to his three "favorite chefs": "Éric Pras gave me a vision of cuisine, and he taught me to put myself back in question "Two unsung heroes, unknown to the public, Christian Née and Benjamin Pâtissier, impressed me with their technical mastery." Rémi Genot met them in the kitchens of La Pyramide in Vienne (2 Michelin stars), when he was a chef de partie.

Such references shape a career and fuel dreams. Rémi Genot is aiming for a star in the Guide. Rouge …to begin with. Recognized as a “Young Talent 2025” by Gault & Millau, he doesn't rule out aiming higher, much higher. As a former Best Apprentice of France, he harbors one ultimate ambition: to win the MOF competition. “The tricolor collar is the Holy Grail for all chefs,” he smiles.