About Virginie Basselot
Virginie Basselot is a French chef de cuisine who held one Michelin star at the restaurant within the Saint James Paris hotel. She became the second woman to be named to the title of Meilleur Ouvrier de France. In 2017, after moving to become executive chef at La Réserve Genève during the previous year, she was named Chef of the Year by the restaurant guide Gault Millau. At the moment she is working in the Hotel Negresco in Nice. Basselot created the signature of the restaurant, cod in a lemon balm butter with seasonal vegetables on a layer of tapioca. She began working at the restaurant within the Saint James Paris hotel in 2012 as executive chef, where she was awarded a Michelin star in 2014.
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