Franck Putelat |  | | A DEVELOPMENT... Franck Putelat worked with famous chief such Philippe Legendre or Georges Blanc. Controlling the Barbacane restaurant in Carcassonne, he gained his first Guide Michelin star.
In january 2003, representing France, Franck won the Silver Bocuse of the World contest cooking.
The adventure still goes on, at Restaurant Le Parc in Carcassonne!
AN INVENTIVE CUISINE... Franck Putelat suggests a modern cooking, dynamic and personal where creativity, know-how and riguor are blended.
Trough his culinary creations, he re-invents the tradition with the will of sublimate the product and respect the seasons. Tastes game, textures, colors, all is well think with an impressive sense of details to offer a particular moment at the heart of a gustative adventure. 
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PrizesFinalist, National artistic cuisine contest for France at "Bocuse d'Or".
Finalist, Les Talents de la Mer.
Lauréat du Concours National de Cuisine artistique
French selection at World contest Bocuse d'Or January 2003
Bocuse d'Argent 2003 (World Vice-Champion) |
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Franck Putelat CV
Executive chief at Restaurant GEORGES BLANC (3 macarons Michelin,19/20 GaultMillau) in Vonnas.
Chief at Restaurant L'OLIVIER (1 macaron Michelin, 16/20 GaultMillau) Hôtel La BASTIDE de SAINT TROPEZ ****, Member of The Small Luxury Hotels of the World.
Chief at l'Hôtel de la Cité **** (Orient-Express Hotels) in Carcassonne, Member of The Leading Hotels of the World
Restaurant La Barbacane 1 macaron Michelin, 17/20 GaultMillau, 17/20 Champérard... |
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