Elevating a simple ingredient by incorporating Alpine flavours and playing with textures: this is the culinary signature of Thomas Vonderscher, aged 36. Originally from Alsace but raised in French Polynesia, he developed a taste for faraway places at a very early age – a curiosity that would later lead him to the world of cooking, which he discovered during a work placement in his third year of secondary school in Toulouse. A true food lover, he began his career in pastry, where he crossed paths with Sébastien Chambru at Le Moulin de Mougins. He then turned to savoury cuisine, trained by two chefs who would shape his career: Fabien Galibert in Carcassonne, and then Jérôme Ryon, who mentored him until he took over the management of Le Cénacle. There, he earned his first Michelin star in 2019, before repeating the feat in 2023 at La Gouesnière, near Saint-Malo. Today, he has once again made his mark on the gastronomic scene with the star recently awarded to La Table d’Armante, cementing his high standards and his sensitive interpretation of the Alpine terroirs.