A chef, an entrepreneur and a businessman, Frédéric Vardon is, above all, a lover of gastronomy. The starred chef heads up all of his establishments with the energy and enthusiasm of a man with passion for his trade. His childhood in Normandy was spent with a charcutier and caterer for a father and [...] grandparents in the agricultural industry; followed byhis training and experiences with some of the top names in French cuisine such as Alain Dutournier, Alain Chapel and Alain Ducasse, this background founded and built upon his love of cooking, a passion that has never waned. In 2008, he created Corfou with his associates and opened the very first Zinc restaurant in Gennevilliers. New projects would follow in September 2010, when the 39V restaurant was created on the last floor of a Haussmanien style Parisian building on Avenue George V. In 2011, he opened his second Zinc bistro in the prestigious Courchevel 1850 ski resort, and in 2012 his third in the Opera neighborhood of Paris. From Paris to Courchevel, Frédéric Vardon is inspired by the culinary heritage of France, and at each one of his addresses, you will find only the best ingredients, bringing together a contemporary rereading of traditional French cuisine. His culinary identity is neo-classical, occasionally daring, but always with care to bring seasonal ingredients to the forefront of any dish. The chef explains that the tables of his restaurants must be \"a place for all foods: one made of love and good produce, the other of exchanges and sharing.\" His cuisine is elegant, seductive and just, but also familial, authentic and generous. For each of his guests, from his haute cuisine restauant 39V to his Zinc bistros, the love of beautiful, regional cuisine is celebrated. Frédéric Vardon says that \"there is no good cuisine without good ingredients,\" and respecting above all the men and artisans of the earth who plant, grow and cultivate, he adds that \"the good product is more often than not the result of a beautiful love story between man and nature.\" All his values combined paved the way for him to become a member of the Culinary Academy of France in 2012. In February 2012, the Michelin Guide attributed Chef Vardon with his first star for the 39V.