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Accor's starred chefs

Among the 621 chefs awarded this year by the Michelin guide, five work in Accor establishments. After our selection of the group's exceptional restaurants, we take you to meet the greatest chefs who work in our hotels. Enjoy your meal!



Johan Thyriot, head of the 1912
Trouville Marine Cures Thalasso Hotel & Spa, MGallery by Sofitel

The 37-year-old Meusien has taken over the kitchens of the 1912 - year of the inauguration of the Casino de Trouville and synonymous with the crazy parties of the time - in the heart of the Marine Cures of Trouville in February 2016. A student of Michel Bras, for whom he worked for four years in his restaurant Toya on the island of Hokkaido, Japan, Johan Thyriot composes a cuisine of emotion that invites you to travel by combining local products and Japanese flavours.

"I have a classic base, that of French cuisine, to which we bring foreign flavours", he confided to the website - Pays d'Auge. Adept of a logic responsible for his profession, the chef is in an approach that he describes as "locavore", mixing organic, local and seasonal products. A recipe that earned him a star, the first for a thalassotherapy centre restaurant in France.


Jérôme Ryon, head of The Barbican
Hôtel de la Cité in Carcassonne

"We do the best job in the world and even if we've worked like crazy, when you see the result on the plate, you're fulfilled, a simple thank you is beautiful, that's enough for me, it's a shame we don't know how to say it anymore. "Jérôme Ryon is a simple, humble man. Born in Bourg-en-Bresse, he likes to find the flavours of vegetables and poultry from his childhood in his plates and is constantly looking for harmony between textures and flavours. A contemporary, classic and tasty cuisine, unpretentious, which seeks only one thing, the gustatory pleasure of its customers and the smile that accompanies it. In December 2005, he won the Pierre Taittinger International Culinary Prize, after having passed through the kitchens of Marc Veyrat. A turning point that made him realize that he could do anything. After having been Franck Putelat's second in command, he took over the reins of The Barbican at the heart of l'Hôtel de la Cité in Carcassonne 12 years ago. In 2017, the chef loses the star he had held for 10 years before regaining it this year.


Hôtel de la Cité Carcassonne - MGallery by Sofitel



Christophe Dufossé, head of the Magasin aux Vivre
The MGallery Citadel by Sofitel in Metz

"Man can emancipate himself through his own creativity. The happiness of choosing his products, his strolls between land and sea, his journeys between faraway spices and herbs. On the other hand, never forget his origins, the terroirs that mark a line of conduct. »

Ch'ti by birth, Christophe Dufossé is also great-grandson, grandson and son of Alsatian women on his mother's side. Origins that have shaped his cooking and for which he became an ambassador very early on. He is also one of the first chefs in France to promote short circuits. In 2006, he was awarded his first star for The Food Store at the heart of The Citadela former military building from the 16th century that has become a 4-star hotel where the restaurant occupies the place where the garrison's food was stored. A taste of tradition that makes the Citadel the only starred restaurant in Metz.


Christian Lherm, Head of Three Domes
Hotel Sofitel Lyon Bellecour

"With my father, who comes from a farming family, I've always known the right products. And with my grandfather, I learned the art of eating well when he would bring us together in a restaurant once or twice a month", says Christian Lherm in the columns of the Progrè in 2015. A taste for simplicity that can be found in his style of cooking, which combines no more than three flavours on the plate. Behind this apparent simplicity lies the best apprentice in the Rhône, who started out in a Lyon cork, Chez Rose, with Gérard Astic, before joining the Frantel Windsor and then the Georges V in Paris. But it is at the restaurant l'Arc-en-ciel, in Lyon, that he set down his luggage for 20 years. The time it took him to go through all the stages and become an executive chef without, however, earning the precious star. In 2012, he joined the kitchens of Three Domes at Sofitel Lyon Bellecour and has since maintained the star rating earned by his predecessor, Chef Alain Desville.


Sofitel Lyon Bellecour