Michel Sarran

[5] In 1981, during Michel's studies, Pierrette Sarran opened a table d'hôte in the family farm, which had been transformed into a farmhouse inn,[6] the Auberge du Bergerayre, which would become a restaurant in 1988.

Alain Ducasse contacted Michel Sarran in Paris and sends him for a year to train at the Bacon restaurant (one Michelin star) in Cap d'Antibes.

There Michel Sarran discovered gastronomic culture and trained in basic techniques, Mediterranean cuisine and fish cooking.

In 1984, Michel Sarran joined Chef Ducasse at Juana (where he had just received his second Michelin star) as a "commis entremétier".

[7] Alain Ducasse encouraged him to read to make up for his theoretical delay and took him with him to open the restaurant at the Byblos des Neiges hotel in Courchevel, but Michel Sarran did not like the mountain atmosphere.

In 1989, Michel Sarran became head chef at the Résidence de la Pinède in Saint-Tropez but only stayed there for a year and was fired for incompatibility of mood with the owner Jean-Claude Delion.

In 1991, at the age of thirty, he was awarded a Michelin star,[8] despite the high speed of the establishment where he served between 300 and 400 meals a day.

In 2018, Michel Sarran won the seven-year concession for the top-floor restaurant at Galeries Lafayette in Toulouse, Ma Biche sur le Toit, for which he signed the menu.