Sébastien Sanjou: Sharing passion for southern french cuisine

“My passion is rooted in the South of France and its produce. Growing up, I was surrounded by these products, and my family, who were in the business, cooked them. This awakened my interest in the work of producers and the richness of regional terroir. My aim is to rediscover the taste of things, to create something pure and clear, to put the product at the center of the plate. My cuisine is deeply rooted in southern cooking too. I aspire to create dishes that will convey emotions, that will evoke childhood memories and flavors.”

“At Maison Villeroy, we achieve the unexpected challenge of landing a Michelin star only 6 weeks after the restaurant’s opening, a pure moment of raw emotions.
It was an incredible achievement, and I’m so proud of my team for their hard work and dedication.”

“The aspiration to achieve institutional status, following in the footsteps of legendary chefs Michel Guérard or Alain Ducasse, is a driving force for many French chefs. Chef Michel Guérard’s cuisine is synonymous with excellence, and his masterpiece, Les Prés d’Eugénie, testifies to his unwavering commitment to quality, well-being and an unrivalled experience for guests. Just as Alain Ducasse has done in his houses, with the same exacting standards, determination to renew himself and his desire to feed the world differently.”