Virginie Basselot
Deauville
France
Overview
Virginie Basselot is a French chef de cuisine known for her culinary achievements.
Virginie Basselot was born on April 21, 1979, in Deauville, Normandy, France. As a teenager, she pursued a culinary career, following in her father’s footsteps as a chef. Interestingly, she also had ambitions to become a fighter pilot! At the age of 15, she undertook an apprenticeship in Normandy and later moved to Paris at 19, where she worked at several renowned restaurants.
Basselot worked under chef Éric Fréchon at Hôtel Le Bristol Paris.
She gained experience working with Dominique Bouchet at Hôtel de Crillon.
Basselot collaborated with Guy Martin at Le Grand Véfour.
In 2012, she became the executive chef at the restaurant within the Saint James Paris hotel, where she was awarded a Michelin star in 2014. Her signature dish there was cod in a lemon balm butter with seasonal vegetables on a layer of tapioca.
In 2015, she became the second woman to be named Meilleur Ouvrier de France (Best Craftsman of France) since the title’s inception in 1924.
Basselot left Saint James Paris in 2016 to become the executive chef at La Réserve Genève on Lake Geneva in Switzerland.
In 2017, she was named Chef of the Year by the Swiss restaurant guide Gault Millau.
Since 2018, she has been at the helm of the Michelin-starred restaurant The Chantecler, The Rotonde, room service, and banquets at the Hotel Negresco in Nice.
Virginie Basselot’s journey from aspiring fighter pilot to acclaimed chef showcases her passion and dedication to the culinary arts.
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Virginie Basselot was born on April 21, 1979, in Deauville, Normandy, France. As a teenager, she pursued a culinary career, following in her father’s footsteps as a chef. Interestingly, she also had ambitions to become a fighter pilot! At the age of 15, she undertook an apprenticeship in Normandy and later moved to Paris at 19, where she worked at several renowned restaurants.
Basselot worked under chef Éric Fréchon at Hôtel Le Bristol Paris.
She gained experience working with Dominique Bouchet at Hôtel de Crillon.
Basselot collaborated with Guy Martin at Le Grand Véfour.
In 2012, she became the executive chef at the restaurant within the Saint James Paris hotel, where she was awarded a Michelin star in 2014. Her signature dish there was cod in a lemon balm butter with seasonal vegetables on a layer of tapioca.
In 2015, she became the second woman to be named Meilleur Ouvrier de France (Best Craftsman of France) since the title’s inception in 1924.
Basselot left Saint James Paris in 2016 to become the executive chef at La Réserve Genève on Lake Geneva in Switzerland.
In 2017, she was named Chef of the Year by the Swiss restaurant guide Gault Millau.
Since 2018, she has been at the helm of the Michelin-starred restaurant The Chantecler, The Rotonde, room service, and banquets at the Hotel Negresco in Nice.
Virginie Basselot’s journey from aspiring fighter pilot to acclaimed chef showcases her passion and dedication to the culinary arts.
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