The collaboration between Virginie Basselot and Le Negresco calls to mind another singular journey: that of the hotel’s emblematic owner, Jeanne Augier. A free-spirited, imaginative, and fiercely independent woman, Madame Augier, like our chef, pursued her own path, undeterred by the murmurs of public opinion. She was perfectly capable of steering her ocean liner, crowned with its pink dome, through shifting tides. In her own way, Virginie Basselot has done the same, carving out her place in an exacting, competitive world by following her instincts.

In the storied history of this Palace, it is the first time a woman has donned the chef’s hat.
A formidable challenge — but one equal to her talent.

Virginie was introduced to the world of cooking at an early age by her father, a restaurateur in Pont-l’Évêque. Her journey began with an apprenticeship in her native Normandy, where she immersed herself in the fundamentals of the craft. At 19, she set her sights on Paris, taking a position as a commis chef in the kitchens of the Hôtel de Crillon. Over the years, she refined a culinary style that mirrors her personality: “elegant, direct, and innovative.”

In 2003, as a Sous-Chef under Éric Fréchon and Franck Leroy at Epicure in the Hôtel Le Bristol, she contributed to the restaurant’s achievement of a third MICHELIN star.
“This experience motivated me to compete for the prestigious and highly selective title of Meilleur Ouvrier de France (Best Craftman of France) – which, I must admit, I didn’t achieve the first time,” she confides.

Disappointed but never defeated, she spread her wings in 2012 and took on the role of Executive Chef at the Saint James Paris It proved to be a decisive move: just eighteen months later, she earned a MICHELIN star. “It was both a deeply satisfying moment and an incredible honour,” she recalls. This milestone inspired her to attempt the Meilleur Ouvrier de France (Best Craftman of France) once more, this time in the 2015 Gastronomy category – and she succeeded, becoming only the second woman to wear the tricolour collar.

Her next chapter took her to Geneva, where she led the kitchens of Le Loti, the restaurant at La Réserve Hotel. Gault & Millau recognised her talent, naming her “Chef of the Year” in 2018.

In August of that same year, she became the first female Executive Chef at Le Negresco. The honours continued: in December 2019, she was appointed Chevalier de l’Ordre National de la Légion d’Honneur for her exceptional work and dedication. Most recently, in March 2024, Virginie Basselot and her team were awarded the prestigious Gault & Millau d’Or for the Provence-Alpes-Côte d’Azur region.

A constant desire to surpass herself is not only the defining thread of her professional journey but also a mark of her personal ethos. A passionate athlete, when she is not in the kitchen, she is diving, horse riding, skydiving, or motorcycling…ever in motion, on a constant quest for excellence.

Virginie Basselot has made rigour her watchword – and sharing her passion, her rallying cry.
With each recipe, her ambition is simple yet profound: to delight her guests.
“My true passion is cuisine – and through it, creating for each guest a moment of genuine happiness. I don’t wish to unsettle them, but rather to reassure.” As a Meilleur Ouvrier de France (Best Craftman of France), she embraces the responsibility of being a guardian of culinary heritage.