Guillaume Besson

Guillaume Besson's Les Funambules — 'The Tightrope Walkers' — received its first Michelin star in 2019. Besson trained in French classical technique before incorporating strong Asian influences (India, Thailand, Malaysia) into his cooking. The kitchen sources 100% homemade preparations, organic and local produce from Ferme Schmitt and local growers, and biodynamic wines. The name reflects Besson's cooking philosophy: balance on the wire between French tradition and Asian inspiration. Dishes like Chawanmushi with chanterelles and blackberries, house-prepared foie gras with yuzu brioche, and lobster with Thai curry sauce exemplify this tightrope walk.