Three white jackets, the same frame, and an image which already has symbolic value: Jérémy Biasiol surrounded by Jacques Maximin and Alain Ducasse, facing the camera. It is this scene, filmed in 2026, which will serve as the anchor point for a highly anticipated Jérémy Biasiol documentary, announced for 2027. A simple image, almost silent, but loaded with years of cooking and transmission.
Behind this face-to-face meeting between the student and his two mentors lies the turbulent journey of a Lyon chef who earned a Michelin star in Hong Kong with his restaurant Mirror, a stroke in 2019 and five years away from the kitchen. And then this return to the forefront, between the Meilleur Ouvrier de France competition and the filming of a film which wants to tell this journey backwards.
An intimate shoot: Jérémy Biasiol between Alain Ducasse and Jacques Maximin
On his social networks, Jérémy Biasiol described this moment when he surprised himself by seeing the young cook he was again, looking at Jacques Maximin and Alain Ducasse at his side. He sums up this dizziness with these words: , he writes in a message reported by Food & Sens. A freeze frame, rare in a profession that usually pushes towards the next stage.
Twelve years spent in Alain Ducasse’s houses have shaped his culture of high standards. Jacques Maximin, another great figure in French cuisine, has also left his mark on the product and the gesture. Finding them together, this time around him, gives particular significance to his sentence addressed to the two leaders: Director Lucas Marcellin films this scene as one of the keys to his documentary, centered on transmission and the passing of time.
From the Mirror restaurant to the AVC: fall, absence and return to the stage
Before this filmed interlude, Jérémy Biasiol’s journey was written far from Lyon. The chef obtained a Michelin star in Hong Kong with Mirror, after a long journey in prestigious brigades. In 2019, a stroke suddenly took him away from the kitchen. He must relearn simple gestures, review his priorities, and also accept that his dreams change shape without disappearing.
Its public return took place at Sirha 2025 in Lyon, on the Industrad stand, in front of an audience of professionals. There, the chef recalled his ambition intact: , he declared, in comments relayed by Industrad.
MOF, disability and transmission: what the Jérémy Biasiol documentary will tell in 2027
The film that Lucas Marcellin is preparing follows this double movement: the reconstruction of a chef who has become disabled and the quest for the title of Meilleur Ouvrier de France in the kitchen. The competition serves as a common thread, with its precise training, its tests and its doubts, while the camera captures the behind-the-scenes of a body which deals with new limits without renouncing the level of excellence at which it was trained.
Through this Jérémy Biasiol documentary, scheduled for 2027, a broader reflection is also taking shape on the place of disability in haute cuisine. The chef is already involved through transmission and “cooking therapy” projects, to open the kitchens to people who have become disabled. The meeting filmed with Jacques Maximin and Alain Ducasse then appears as a loop: the student who has returned from afar stands again in front of his teachers, in turn carrying a message to transmit.
What is the subject of the Jérémy Biasiol documentary expected in 2027?
The documentary directed by Lucas Marcellin retraces the journey of Jérémy Biasiol, from his star in Hong Kong to his stroke, his return to Sirha 2025, his preparation for the Meilleur Ouvrier de France competition and the filmed meeting with his two mentors.
What link unites Jérémy Biasiol, Alain Ducasse and Jacques Maximin?
Alain Ducasse and Jacques Maximin were the great mentors of Jérémy Biasiol. The chef spent twelve years in the Ducasse universe and recognizes the decisive influence of these two figures on his way of cooking and rebuilding himself.
Why is Jérémy Biasiol aiming for the Meilleur Ouvrier de France competition?
After his stroke, Jérémy Biasiol chose the Meilleur Ouvrier de France as a new challenge to prove that he could return to the kitchen at the highest level, despite his disability, and pave the way for other chefs concerned.
