Bernard-Marie François, Meilleur Ouvrier de France, preside over this 2025 edition !

Bernard-Marie François discovered his vocation when he turned thirteen and started working in the delicatessen owned by André Lombard, Meilleur Ouvrier de France Charcutier-traiteur. His military service was a decisive turning point in his career as he was picked out for his culinary talents and, as such, became head chef of the officers' and non-commissioned officers' mess at the Valbonne camp in the Ain region.
This fruitful experience launched him up through the ranks and provided him the skills he would need to achieve the title of Meilleur Ouvrier de France in 1976.

His passion and expertise have led him to travel the world, most importantly to the USA and Japan. Bernard-Marie is a true ambassador of French gastronomy and never misses an opportunity to pass on his know-how by getting involved in associations or training up-and-coming students. He is also behind several creations that showcase the inventiveness of the profession.