i. Biography
Coming Up
The training line starts with Apprenticeship in Normandy, then moves through service in French grand dining rooms: chef at Le Kraal in Deauville, France, chef at Ciro’s in Deauville, France, then culinary roles at Hôtel de Crillon in Paris, France, Le Grand Véfour in Paris, France, and Hôtel Le Bristol Paris, France. From 2012–2016, Virginie Basselot served as Executive Chef at Saint James Paris, France. Large-hotel cookery now frames the work: Virginie is chef overseeing The Chantecler, La Rotonde, room service, bars, and banquets of Hotel Negresco, and Executive Chef of Le Bistrot Français.
Where They Are Now
French bistro work is the stated register at Le Bistrot Français in Bucharest, Romania, where Basselot is Executive Chef. The kitchen is described as French cuisine: modern French bistro cooking with Basque influences under her direction.
Honors
Virginie Basselot has received one Michelin star at Saint James Paris (2014). Recognition around this career spans state, trade, and restaurant measures: Meilleur Ouvrier de France (2015), Michelin star at the restaurant within Saint James Paris (2014), Chevalier de la Légion d'honneur (2020), Chef of the Year (2017), and Chevalier de l'ordre national du Mérite (2015).
Profile updated July 2026
FAQ
Asked of Virginie
What is Virginie Basselot's current role?
Virginie Basselot is Executive Chef.
Where did Virginie Basselot train or study?
Virginie Basselot trained at Apprenticeship in Normandy.
What recognition has Virginie Basselot received?
Meilleur Ouvrier de France (2015).
