Virginie Basselot
Virginie Basselot | |
|---|---|
| Born | April 21, 1979 Deauville, Normandy, France |
| Occupation | Chef de cuisine |
| Years active | 1994–present |
| Known for | Second female Meilleur Ouvrier de France; Michelin star at Saint James Paris; Chef of the Year 2017 by Gault Millau |
Virginie Basselot (born 21 April 1979) is a distinguished French chef de cuisine who secured a Michelin star at the dining establishment located within the Saint James Paris hotel. She holds the distinction of being the second female to receive the prestigious title of Meilleur Ouvrier de France. After her appointment as executive chef at La Réserve Genève in 2016, she was honored as Chef of the Year in 2017 by the Swiss culinary guide Gault Millau. Presently, she serves at the Hotel Negresco in Nice.
Biography
Originating from Deauville, Normandy, France, Basselot embarked on her culinary journey during her teenage years, inspired by her father's profession. At 15, she completed an apprenticeship in Normandy before relocating to Paris at 19. There, she honed her skills under esteemed chefs such as Éric Fréchon at Hôtel Le Bristol Paris, Dominique Bouchet at Hôtel de Crillon, and Guy Martin at Le Grand Véfour.
In 2012, Basselot took on the role of executive chef at the restaurant inside Saint James Paris, where she achieved a Michelin star in 2014. She crafted the establishment's hallmark dish featuring cod accompanied by lemon balm butter, seasonal vegetables, and tapioca. The following year, in 2015, she was awarded the title of Meilleur Ouvrier de France, becoming only the second woman to attain this honor since its creation in 1924.
Basselot departed from Saint James Paris in October 2016 to assume the executive chef position at La Réserve Genève, situated on Lake Geneva. Her tenure there led to her receiving the Gault Millau Chef of the Year accolade in 2017.