Unable to mention all of them here, I wish specially to thank Paul Bocuse, who, five years ago, was the first to encourage me to take on this project. I’ll always remember the dinner in Collonges when he held my arm for two hours as I described my project: the memory still stirs great emotion in me!
To Mark Veyrat, who for four years has helped me in every way, sharing his entrepreneur’s experience and precious advice: a great coach!
To Olivier Rolinger, thanks for the moment in his little yellow sitting room, “… do bedrooms, do bedrooms—it will work— and then a restaurant for fun….” Magical simplicity!
To Martín Berasategui, who with Pedro Subijana has so strongly encouraged me to come to the Basque Country! Three years ago they called me at the Plaza: “Come, we found youa restaurant in San Sebastian!”
To Peter Goossens, who is an exemplar of kindness and simplicity!
To Christian Parra, who has accompanied me throughout this quest, with whom I spend so many good times, who is always ready to convey his vast culture and experience and all those big and small details that are so important in the everyday life of a Chef.
To Anne Marie a big hug!
To my friend William Ledeuil, the very model of the chef entrepreneur. His well-structured, creative modern cuisine is such a pleasure. Thanks for all your advice.
To Alexandre Gauthier: I will always be available to help you in your charming restaurant, La Grenouillère, in la-Madeleine-sous-Montreuil.
To my “recent” cousin Yannick Alleno (our grandmothers and great-grandmothers in Lozère were related somehow), whom I discovered a little over two years ago and whom I feel I have known for ever. At a magnificent lunch at Le Meurice before leaving Paris for good, I discovered just how many values and interests we share.
Thank you to Jean-Pierre Lagneau for your presence, both silent (the acoustic) and transparent (your wine glasses). Thank you for all your advice!
To Chantal and Gérard Perse, who have accompanied me all the way with their presence and their precious entrepreneurial advice.
Thank you to Jean-François Piége, with whom I spent seven dense, profitable years. You’ve taught me so much! My last gastronomical moment in Paris before leaving for the Basque Country was yours, and it was a great time! Hello Christophe, hello Yann!
To Michel Guérard, whom I admire so much, and who along with Christine was among the first customers at L’Auberge, for their support and well wishes!
And last but not least, I wish to express my total gratitude to Alain Ducasse, who has brought me so much during those ten hyperbolic years. You inspire me in everything, and your influence will last for years to come!
You have ALL given me strength and courage to do what I do with such pleasure today,
