Enhancing a simple product by incorporating Alpine flavors and playing with textures: this is the culinary signature of Thomas Vonderscher, 36. Originally from Alsace but raised in French Polynesia, he developed a taste for elsewhere at an early age – a curiosity that would later lead him to cooking, discovered during a 3rd-year internship in Toulouse. A great foodie, he began in pastry, where he crossed paths with Sébastien Chambru (MOF and now Michelin-starred) at the Moulin de Mougins. He then moved towards savory cuisine, trained by two chefs who would leave their mark on his career: Fabien Galibert in Carcassonne, then Jérôme Ryon, who accompanied him to the management of the Cénacle in Toulouse. He earned his first MICHELIN star there in 2019, before repeating the feat in 2023 at La Gouesnière, near Saint-Malo.