Arising from a vote made by the starred chefs of the entire world who have chosen among their peers those who best represent the values of their profession, the french chef MICHEL TROISGROS (Maison Troisgros – Roanne) reaches the first place in the classification, thus succeeding to the French chefs Alain Passard (2017), Michel Bras (2016) and Pierre Gagnaire (2015).

Announced on Sunday November 26th at 6.30 pm at the Chefs World Summit 2017 in Monaco.

A  value classification in a sector which is saturated with prizes Launched in 2015 by the French professional magazine Le Chef, “The 100 Chefs” is the international version of one of the titles which is the most recognized by the profession and the media : “Le Chef de l’Année” which gathers the votes of the chefs appearing in the Michelin Guide France. 

Between end of August and November, the 582 2* and 3* chefs of the Michelin Guide of the whole world were asked to answer, freely and anonymously, this question : 

Who are, according to you, the 5 international chefs who :

-       best hold high the values of the profession

-       create a great cooking

-       and in the restaurants of whom it is a must to have been.

In a period when a prize, a trophy or a classification of chefs comes out every month, the classification “Les 100 Chefs” stands out from the others thanks to this distinctive characteristic which gives it all its meaning : it is the only worldwide classification established objectively by the chefs themselves. Thus, after 4 classifications, “the 100 Chefs” has become a professional reflection of the gastronomic dynamism of the different countries thanks to the presence of their chefs in this classification.

A wonderful place for announcing the 2018 classification : the 2nd Chefs World Summit in  Monaco.

International meeting of the Chefs, the Chefs World Summit has invited Le Chef magazine to reveal the classification “Les 100 Chefs” during the opening evening on Sunday November 26th at 6pm.

The Top 10 is as follows :

1 – Michel TROISGROS – MAISON TROISGROS – France (for the first time in the Top 10)

2 – Yannick ALLENO – ALLENO PARIS – France

3 – Joan ROCA – EL CELLER DE CAN ROCA - Spain (4 times in the Top 10)

4 – Arnaud DONCKELE – RESIDENCE DE LA PINEDE – France (for the 1st time in the Top 10)

5 – Pierre GAGNAIRE – RESTAURANT PIERRE GAGNAIRE – France (4 times in the Top 10)

6 – Emmanuel RENAUT – FLOCONS DE SEL – France

7 – Enrico CRIPPA – PIAZZA DUOMO – Italy (for the 1st time in the Top 10)

8 – Pascal BARBOT – L’ASTRANCE – France

9 – Seiji YAMAMOTO – NIHONRYORI RYUGIN – Japan (4 times in the Top 10)

10 – Alain DUCASSE – PLAZA ATHENEE – France

To be remembered

*         The coming of 3 new Chefs in the Top 10 : the French Chefs Michel Troisgros (directly at the first place) and Arnaud Donckele and the Italian chef Enrico Crippa.

*         Norway appears for the first time in the Top 100 with the Norvegian chef Esben Hilmboe Bang.

*         A change in the ranking of the top 5 of the countries : if between 2015 and 2017, France, Japan, USA, Italy and Spain were invariably ahead of the classification , the 2018 classification shows a major change in the order since Spain is now at the 2nd place ex-aequo with Japan which has 10 chefs appearing in the classification.

*         The predominance of France :  in 2018, the international chefs classified 41 French chefs among the 100 whereas in 2015, they were only 31, which proves the dynamism of French cooking.

*         The 3 chefs appearing in the Top 10 since the 1st classification : the Spanish Joan Roca, the French Pierre Gagnaire and the Japanese Seiji Yamamoto.


ST-JEAN-SUR-RICHELIEU, QC, Nov. 22, 2017 /CNW Telbec/ - The construction of an $8 million expansion has begun at the Olymel agrifood processing plant in St-Jean-sur-Richelieu. This significant investment funds the construction of new facilities and the acquisition of new equipment for chicken boning and cooking, a new activity that will be added to the facility's existing production operations. This addition will create 40 new jobs.

The facility will be supplied with fresh products by Olymel's poultry primary processing plants in St-Damase, Montérégie, and at Sunnymel, in New Brunswick. Cooking and boning chickens will allow us to produce value-added diced chicken, a product destined for clients in the hotel, restaurant and institution (HRI) network. This meat is popular for its use in pâtés, soups and salads as well as in a host of other culinary preparations. Once completed, the construction work will add nearly 14,000 sq. ft. to the facility on Claude Street, bringing its total surface area to over 37,000 sq. ft. New production operations should begin in April 2018.

 "Olymel continues to develop its facilities in the poultry sector. This $8 million investment in our St-Jean-sur-Richelieu plant will make us more efficient and further diversify our operations. This new activity should ultimately have a positive impact on the poultry sector in Quebec and contribute to St-Jean-sur-Richelieu's economic development by creating new jobs," said Olymel President and CEO Mr. Réjean Nadeau.

The Olymel plant in St-Jean-sur-Richelieu employs more than 130 people (170 once the construction is completed) whose work is spread over three shifts. This agrifood further processing plant manufactures a variety of products ranging from poultry cold cuts to tournedos, chicken skewers, turkey roasts and now, diced chicken. 


campbells food service logo


campbells scratch starters soup 2Campbell’s® Verve® soups bring together rich stock, real cream and wonderfully, delicious ingredients, making it easy to serve your customers amazing flavour in every bowl. Our Verve® Carrot Parsnip Bisque with Ginger, combines carrots and parsnips simmered with onions, cream and butter, finished with a hint of ginger. A delicious combination inspired to meet and satisfy your quests desire for delicious flavour, every day!

Fully prepared, delivering consistent taste and appearance every time. Save time and labour, product heats directly in pouch.

To explore our portfolio of soups, please visit



campbells food service brand logo


campbells scratch starters soup 1Create delicious soups, sauces and entrées in minutes using classic and on-trend flavours from Campbell’s FoodService.

Our full line of flavourful broths, stocks and bases make it easy to create scratch recipes your customers will crave.

Campbell’s® BROTHS are full of flavour and simmered to perfection with quality ingredients. Providing unlimited flexibility, they bring simple, delicious flavour to any soup or entrée recipe.

Campbell’s® STOCKS are brimming with savoury goodness and they deliver a depth of robust flavour quickly and easily.

Campbell’s® SOUP BASES allow you to add your customized additions to provide signature menu offerings your patrons will enjoy time and time again.

For more product information and great recipe ideas, please visit


CALGARY – (November 15, 2017) – Good Earth Coffeehouse (Good Earth) is bringing back its annual Gingerbread Family campaign with this year’s proceeds going to local food banks. For every package of Gingerbread Family cookies sold, Good Earth will donate $1 to local food banks in communities where Good Earth coffeehouses are located to help ensure no family goes hungry this holiday season.

“We strongly believe in families helping families, and we are happy to continue our annual holiday tradition at Good Earth,” said Nan Eskenazi, Good Earth co-founder. “We strive to serve exceptional coffee and wholesome food every day, and we want to share the comfort this brings with as many people as we can through our Gingerbread Family program.”

This holiday tradition has been running for over twenty years at Good Earth, helping to raise funds for charitable organizations and Canadians in need. This year, Good Earth aims to sell more than 10,000 cookie packages.

On November 12, Good Earth kicked off the program with a national social media campaign that encourages Canadians to share a picture of their Gingerbread Family cookies with the hashtag #FeedaFamily on Facebook and Instagram. For each social media post, Good Earth will donate $1 to their local foodbank up to $2,500.

“Good Earth was founded on values that enable us to ‘do good’ in our communities,” said Michael Going, Good Earth co-founder and CEO. “We’re proud that our Gingerbread Family program allows us to help families across Canada through our partnership with local food banks.”

Good Earth’s mandate is to make a positive impact in the communities it operates in and this value helps guide everything it does. From its environmental responsibility to direct trade relationships with coffee farmers, Good Earth creates strong community-building initiatives with like-minded organizations.

Each Gingerbread Family package contains three delicious cookies made fresh from wholesome ingredients found in Good Earth’s kitchens. These holiday treats are available now until December 31, 2017 at all Good Earth locations and can also be purchased online by visiting


Page 3 of 12

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>