Is there a better way to celebrate the confluence of diversity? The chef revolution in France is surging to merge the diverse culinary skills of chefs cooking up from diverse backgrounds to render the touch of nouvelle to the French cuisine.

The bistronomy experts featuring Gregory Marchand, Iñaki Aizpitarte, Daniel Rose, Stéphane Jégo and Giovanni Passerini have rendered their creative streaks to the art of cooking and bring out haute cuisines at affordable prices.

Bistronomy is very much a part of the Parisian chef revolution where the conventional bistros(originally operating in basements of rented apartments in France and known for serving inexpensive simple meals) have shaped up in a new avatar. Once again conventions are being superceded by the creative to bring in the tingle of excitement of eating out in a restaurant in  Paris.
The chef revolution gets its impetus from Le Fooding started in the year 2000 by Alexandre Cammas and Emmanuel Rubin. True to the ideology,the name Le Fooding itself is a “merger” of food and feeling, which encompasses the rich culinary diversity of the whole of France with no rating system, apart from sporting the odd kebab shop. Quoting the founders of the movement, Cammas states that food has to be a series of provocations than being byproducts of mechanical pleasures.
 As any art, cooking is more about passion which flavors to the fullest, when it breaks free from the confines of the “Limited”, “typical”, “classic”, “modern” or even “niche” and goes beyond delivering within the constraints of élan or the elite to the spread of sparkling cutlery or immaculate table dressing. To give life to the art, one must allow an unrestrained flow of creativity, which channels to create the substance in the way of the most awesome food.
To give that expression of love for cooking and food; unbound by time-framed recipes or techniques and spoon out the best to deliver the taste of new, is the mission of the chef revolution making the whole aspect of eating-out an informal and thoroughly enjoyable affair. Some of the experts, part of the movement have worked in Michelin-starred kitchens but didn’t find the space for culinary creativity or one’s own love for food reaching out to the mass in a satisfying manner.The feeling for food is as important as the technique adopted to create it, which  the Parisian chef revolutionaries have clearly spelt out in their mission.
The chef revolution is also believed to be tagged with the gastropub movements in the UK.
There is much steam to the Le Fooding movement as the chefs behind it are on high-octane with their prolific records. Gregory Marchand who operates a bristo named Frenchie, is boastful about being full booked for two months ahead. This definitely adds a feather to Marchand’s cap (who is mindful about the stars?)  as the nantes-born chef’s endeavors  with his experience at Gramecy Tavern and Fifteen is spearheaded to change the way to cook and the look of food. The next in record in the chef revolution is Iñaki Aizpitarte’s Le Chateaubriand ranked 11 in the S Pellegrino world's best restaurant list, is one master-chef recipe for success. A grand master with a background in apprenticing for stonemasonry and landscape painting, Aizpitarte has laid the right foundation of his career right in Paris as he has now opened a tapas restaurant co-designed by Rem koolhaas. With Daniel Rose’s Spring, springing up with pleasant surprises for its clients, the restaurant, which was a 8-seater in the incipient stage has been up-scaled to a 28-seater. For the chef who came to study art in Paris and fell in love with French cuisine, Spring is “the chicken soup for the soul”. The next notable figure of the chef revolution is the rugby player-turned chef Stéphane Jégo whose Chez L'Ami Jean dares to challenge conventions just like his creator who had once caught a Michelin inspector by the lapels and put him on the streets. With Giovanni Passerini’s, Rino which gives an Italian twist to the French style, the chef revolution reinforces the need of the nouvelle. The Italian chef’s unique style brought out by his experience in Germany and Rome and later at Le Chateaubriand and Gazetta is testimony to the the confluence, which is rich and, to be savored by one and all.
To love what you eat is to love what you cook. A phrase not meant for hoardings or eye-catchers alone, as soulful cooking is about freedom of creative space which helps the nouvelle bloom to the taste of the customer, and the Parisian chef revolution is all set for it!

Photo Courtesy: wn.com