A memorable encounter with David Zuddas, head chef of DZ'Envies

Both tirelessly creative and ambassadors of a region that opens its borders to the world's gastronomy, these two chefs are as similar as they are different. Friends in life and in the kitchen, and bound by a passion for taste.

"We met when David was second-in-command to Jean-Paul Jeunet. That was thirty years ago, and since then, we've never left each other's side." When he talks about David Zuddas, a talented chef with a flair for it all, Joël Césari’swords and silences convey the sincerity of the relationship that unites them. "He's a good person, with an impressive culinary culture. He's also a tireless worker with great fortitude, and has been the driving force behind a host of innovative projects. He introduced me to molecular cuisine and took me to meetings of the ‘Générations C Association’, of which he was president."  Lovers of uncompromising taste, and advocates of no-holds-barred cuisine, the chefs ofand of have a lot in common, starting with their geographical proximity. "David is in Dijon, 45 minutes from Dole. We teamed up again this year, at the beginning of June, for a four-handed event at ‘Le Brunch des Halles’ in Dijon, a wonderful challenge with 600 covers." A Burgundy ham and parsley terrine and a slow-roasted Jura trout, the chefs inspired by their two terroirs, aligned their skills to create a menu of flavours to appeal to all tastes. They then gave a joint demonstration on the stand of Sirha Green. "Even though we only see each other once in a blue moon, we're there for one another. If I need him, he'll be here within the hour, and likewise if he needs me. We just don't always know when!", jokes Joël Césari. "We can go two or three years without seeing each other and still be there at the drop of a hat. I even autographed his book at the opening of his B comme Bon restaurant in 2009!"

Accomplices from the get-go and partners in crime in the kitchen, serial chefs Joël Césari and David Zuddas are in on all the good stuff. With them, gastronomy takes on new hues, unleashes new tastes, mixes influences and blends flavours, mirroring their friendship which is as heartfelt as it is sincere.