Alain Ducasse was the first chef to receive a total of 9 Michelin Stars for three restaurants. “Cooking is 60% the product and 40% the execution,” the French-born maestro modestly admits and at the Hotel Plaza Athénée in Paris he places especial value on strange ingredients. Tucked away in the midst of the French Vosges, Claridge’s boss Philippe Leboeuf has discovered a culinary treasure; the Michelin Star restaurant Chalet Fleuri. Here Head Chef Francois Lachaux serves up delights such as Breton-style sardines in olive oil and lamb with mint cream.