Diego Delbecq

A first post at Marc Meurin in Busnes gave Diego Delbecq the baseline demands of professional French kitchens: pace, repetition, and the need to hold a standard service after service. The next steps at Plaza Athénée (2011–2013) and then Le Meurice (from 2013) extended that training in technique and refinement, adding range without changing the underlying discipline. He later became chef at Papillon, where the work would have begun to settle into a more personal form. Since 2017, he has been chef of Rozó, the restaurant where that approach is now most fully legible.

Modern in register, Delbecq’s cooking is described in language that stays close to the work itself. He calls it “modern gastronomy, without frills,” and then tightens the definition further: “a cuisine that gets straight to the essence of flavor.” Taken together, those phrases point to a kitchen organized around restraint, where technique exists to clarify rather than complicate, and where each component is expected to justify its place.

The same logic carries through his second statement: “We want to offer cuisine based essentially on precision of flavors, cooking, and sauces.” That emphasis makes the structure of the plates legible. Sauces, seasoning, and cooking are not treated as background details but as the frame holding the dish together. Delbecq has also described seasoning as a way to bring liveliness through acids and bitter notes while staying true to the product.

Diego's honors include Guide Michelin, Two Stars (2025), Guide Michelin, One Star (2024); Guide Michelin, Two Stars (2025), and Gault & Millau, Grand de demain (2022).