Born in the Lyon area, cooking is for Gérard Besson a family tradition. His parents runned an hostel and restaurant near the middle age city of Pérouges, where for the delight of some gourmets, his mother cooked Dombes frogs, Bresse poultries, and "la tarte bressane".

 

                                                               

He has follow a very strict line, between his training :

And his vocational experiences :

Trained by the bests, Gérard Besson became at the age of 28 Meilleur Ouvrier de France (MOF), and has opened in 1978 his restaurant at the heart of Paris, where he has never stopped cooking traditional products for more than 25 years.

His distinctions :

Chevalier du Mérite Agricole                                                                            

Officier de l'Ordre National du Mérite                                                           

Membre de l'Association des Maîtres Cuisiniers de France                    

Membre de l'Académie Culinaire de France                                            

Professeur associé pour l'Ecole Supérieure de Cuisine Française                            

 
SARL Gérard Besson - 5, rue coq héron - 75001 Paris - Tel: 01.42.33.14.74 - Fax : 01.42.33.85.71 - Email : gerard.besson4@libertysurf.fr
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