From the age of seven, Pascal Barbot knew he wanted to be a chef.
Raised in the small town of Auvergne in central France, he spent
a lot of time harvesting vegetables in his father’s garden
and watching his parents prepare traditional French cuisine.
As a young culinary student and an avid traveler, he began his
training at some of the top restaurants in Europe and Australia.
His training included time spent at Maxim’s in
Paris, Clave in Clermont- Ferrand, Les Saveurs
in London and Troisgros in Rome. He then worked with
mentor Chef Alain Passard at L’Arpege, who above
all taught him to respect even the most basic of products. It
was during those five years that he met Chrisophe Rohat, which
led to a partnership and the opening of their restaurant, Astrance
in July of 2000. Its debut turned out to be a major culinary event
in the Parisian restaurant scene. After only one year, the restaurant
received a Michelin star. It acquired it’s second star in
In the kitchens of Astrance, Pascal
redefines French cuisine by steering away from traditional staples
like cream, butter and salt, replacing them with fresh local ingredients.
His food - basic produce and meats layered with intricate flavors
- reflects both his humble upbringing and his high-level training.