Virginie Basselot is a starred chef from Deauville, Normandy, and Best Crafstman of France.

After working as a commis at the Hôtel du Crillon with Dominique Bouchet, Virginie worked with Guy Martin at the Grand Véfour, a restaurant which then obtained its 3rd star.

Over the years, the chef has been able to build a culinary universe that resembles her, a classic, direct and simple universe.

In 2003, serving as second to Éric Fréchon, whom she stayed with at the Bristol for 9 years, she helped the Epicure restaurant land its 3rd star.
Working in the company of many MOFs, Virginie acquired a certain rigour and excellence while maintaining a great deal of humility.

In 2015, Virginie was awarded the title of Best Craftsman fo France (MOF) in the Cooking category, becoming the second woman chef to obtain this prestigious title.

In 2018, the chef was awarded the title of Chef of the Year in Switzerland by the Gault & Millau gastronomic guide and then joined the kitchens of the Chantecler restaurant at the Hotel Negresco in Nice, which has two Michelin stars. There, she offers Mediterranean cuisine, influenced by the gastronomy of her native region and based on local products. She is also in charge of the restaurant La Rotonde, the roomservice and the banquets of the Negresco.

In 2022, the chef was awarded the Aigla Nissarda, the highest distinction in Nice, in recognition of her excellence in gastronomy. Sharing and transmitting her knowledge and love of the profession is particularly important to her.

For VOILA CHEF, Virginie Basselot teaches you how to make three of her signature dishes: green asparagus with yuzu and socca tuiles, roast farmhouse poultry with celeriac purée with pistachio and kumquat ravioli, and finally ravioli with truffled artichokes and rocket emulsion.


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