Our ambassadors
Faithful to its origins, the brand brings together a pole of TOPTOK ambassadors. We considered that the brand belongs first and foremost to the professionals with whom they work together and that they remain at the centre of the creative priorities. An impressive number of industry professionals are easily integrated into the development of the brand.
Benoît Sanchez
Vivien Durand
David Royer
Description
Get to know better
great fan of gastronomy, local produce and short circuits
Chef with 27 years of experience, Benoît work with local producers.
Member of the National Academy of Cuisine, winner of the national Burgers Toqués 2019 competition and 4th at the World Burger Contest 2019.
Chef connected with his Youtube channel "the crazy tattooed"
Benoît Sanchez do a lot of culinary lessons and knowledge of healthy food and vegetarian and vegan dishes
For me, cooking is...
a great passion and pleasures
I learned to cook at...
This big guy learned to cook as an apprenticeship at Saint Honoré in Veretz and learned a lot abroad
A role model in the kitchen is...
Alain Passard, Guillaume Gomez, Eric Guerin
A cooking secret...
to work with fresh and local products and I have fun in the kitchen
Description
In one of these places where the History of France changed, Vivien Durand has been writing her own since 2014, when he succeeded the great Jean-Marie Amat, behind the furnaces of the Château du Prince Noir, at the gateway to the Gironde capital.
It is on the heights of Lormont, in a green setting steeped in history, that Vivien Durand shares with her team the pleasure of receiving guests. The anachronistic contrast of the Pont d'Aquitaine, "it's a bit my Golden Gate" and the castle that housed the signing of the treaty of the 100 Years' War can be found in the decoration and the plate.
COMMITMENT TO SUSTAINABLE GASTRONOMY
Description
Originally from Brittany, chef David Royer arrived at Castel Ac'h after having been the chef of the first European eco-label hotel, the Gault et Millau natural excellence trophy. He offers an organic and natural menu, a vegetarian offer and a real vegetarian menu celebrating fresh and local products COMMITMENT TO SUSTAINABLE COOKING AND PLANET PRESERVATION
Jonathan Datin
Julien Papy Diaz
Patrice Lubet
Description
Chief owner of the Edulys. Jonathan Datin has always been attracted to cooking. Already as a child, he helps his parents with daily meals and large family meals.
During his career, the different chefs that Jonathan rubbed shoulders with (chef in Régis Marcon's second restaurant in Saint-Bonnet-le-Froid (three stars) for 5 years, Philippe Gauvreau at Le Linen Vert in Lyon passed on to him the respect for nature and the taste for working with good seasonal products. It is in 2014 that he opens his gastronomic restaurant l'Edulis in Granville characterized by fresh seasonal produce and homemade. "In the end it's my organic market gardener who decides on my card".
COMMITMENT TO THE PRESERVATION OF THE RESOURCES OF THE SEA.
Description
Missing Description
Description
A former starred chef at La Guérinière in the Gironde, he then joined an
institution of Hossegor: the restaurant "Jean des Sables". Since then,
Patrice Lubet has opened his own restaurant Goustut (www.goustut.fr).
In addition to ensuring the artisanal manufacture of his pastis landais, he
daily source of the most authentic and surprising flavours.
Fruits, vegetables and fish Peskit (its own ultra-local brand).
the fish comes from Capbreton harbour, before being processed for
be sublimated and sold in his restaurant/boutique in the same
commune).
Rodolphe Regnault
Guillaume Séjourné
David Boyer
Description
Missing Description
Description
The cuisine of the native French chef Guillaume is inspired by his
experiences abroad. His culinary career began at the age of 16
while he was still in school. After receiving the qualification
in professional culinary studies, he has worked in different
regions of France and other countries such as Australia, the
New Zealand, China (SiChuan) and now - Hong Kong.
Chef Guillaume personally likes fish and other fruits of the sea.
sea and likes to cook them in different styles. It's very adaptive
to the new environment and likes to take on challenges in a kitchen.
Description
This is the beautiful 3 Michelin starred table in Valencia, an address
where the wise David Boyer is practicing. This native of Haute-Vienne, whom we
met once in Val Thorens at the Chalet de la Marine, then that we came across
to Oleron in the open sea, where he played the iodine and the sea with sagacity,
is now at home in this charming house in red tones.
in its ocean of greenery.
Our ambassadors
Faithful to its origins, the brand brings together a pole of TOPTOK ambassadors. We considered that the brand belongs first and foremost to the professionals with whom they work together and that they remain at the centre of the creative priorities. An impressive number of industry professionals are easily integrated into the development of the brand.
Richard Daulay
Description
The MAISON SUKALDARI opened its doors in the former Auberge du
Rosary, historical address of Arcangues.
Its leader Richard Daulay, son and grandson of a farmer, is well
rooted in the earth. Passionate about the Basque terroir, the products and
the men who grow it, this is where he decides to settle.
His cuisine is a mixture of simplicity, generosity and
delicacy, composed of seasonal, fresh and quality products,
from local producers.
"What seduced me about this place was the history of this inn.
I arrive with the desire for sharing, conviviality, encounters and well
sure of a challenge. The idea is to make this place a place of emotions,
of taste and pleasure. The hostel spirit is paramount".
Vivien Durand
Description
In one of these places where the History of France changed, Vivien Durand has been writing her own since 2014, when he succeeded the great Jean-Marie Amat, behind the furnaces of the Château du Prince Noir, at the gateway to the Gironde capital.
It is on the heights of Lormont, in a green setting steeped in history, that Vivien Durand shares with her team the pleasure of receiving guests. The anachronistic contrast of the Pont d'Aquitaine, "it's a bit my Golden Gate" and the castle that housed the signing of the treaty of the 100 Years' War can be found in the decoration and the plate.
COMMITMENT TO SUSTAINABLE GASTRONOMY
David Royer
Description
Originally from Brittany, chef David Royer arrived at Castel Ac'h after having been the chef of the first European eco-label hotel, the Gault et Millau natural excellence trophy,
It offers an organic and natural menu, a vegetarian offer and a real vegetarian menu celebrating fresh and local products.
COMMITMENT TO SUSTAINABLE COOKING AND THE PRESERVATION OF THE PLANET
Jonathan Datin
Description
Chief owner of the Edulys. Jonathan Datin has always been attracted to cooking. Already as a child, he helps his parents with daily meals and large family meals.
During his career, the different chefs that Jonathan rubbed shoulders with (chef in Régis Marcon's second restaurant in Saint-Bonnet-le-Froid (three stars) for 5 years, Philippe Gauvreau at Le Linen Vert in Lyon passed on to him the respect for nature and the taste for working with good seasonal products. It is in 2014 that he opens his gastronomic restaurant l'Edulis in Granville characterized by fresh seasonal produce and homemade. "In the end it's my organic market gardener who decides on my card".
COMMITMENT TO THE PRESERVATION OF THE RESOURCES OF THE SEA.
Julien Papy Diaz
Description
Missing Description
Patrice Lubet
Description
A former starred chef at La Guérinière in the Gironde, he then joined an
institution d’Hossegor : le restaurant « Jean des Sables ». Since then,
Patrice Lubet has opened his own restaurant Goustut (www.goustut.fr).
In addition to ensuring the artisanal manufacture of his pastis landais, he
daily source of the most authentic and surprising flavours.
Fruits, vegetables and fish Peskit (its own ultra-local brand).
the fish comes from Capbreton harbour, before being processed for
be sublimated and sold in his restaurant/boutique in the same
commune).
Rodolphe Regnault
Description
Missing Description
Guillaume Séjourné
Description
The cuisine of the native French chef Guillaume is inspired by his
experiences abroad. His culinary career began at the age of 16
while he was still in school. After receiving the qualification
en étude culinaire professionnelle, il a travaillé dans différentes
régions de France et d'autres pays tels que l'Australie, la
Nouvelle-Zélande, la Chine (SiChuan) et maintenant - Hong Kong.
Le chef Guillaume aime personnellement les poissons et autres fruits de
mer et aime les cuisiner dans différents styles. Il est très adaptatif
au nouvel environnement et aime relever des défis dans une cuisine.
David Boyer
Description
This is the beautiful 3 Michelin starred table in Valencia, an address
where the wise David Boyer is practicing. This native of Haute-Vienne, whom we
met once in Val Thorens at the Chalet de la Marine, then that we came across
to Oleron in the open sea, where he played the iodine and the sea with sagacity,
is now at home in this charming house in red tones.
in its ocean of greenery.