Press and references

Guide Michelin, 2021
“Jérôme Coustillas is 53, and has had as many lives.” (translated from the French)
The Guide retraces his career and publishes his sea bass crudo recipe.
Read the article

Gault&Millau, first Russian edition, 2017
La Colline, his restaurant, receives three toques and 16.5 out of 20. Jérôme Coustillas is among the three chefs nominated for chef of the year.
Read the articles: RBK Style, 7 Dney

Bocuse d’Or, 2008
Restoranoved, the Russian trade journal, presents him as coach and president of the Russian team.

La Liste, 2015
In La Liste’s first world ranking, La Colline is among the thousand best restaurants in the world.
Read the article

Riviera City Guide, 2021
In Théoule, La Maréa receives its first Michelin Plate “with the arrival of Jérôme Coustillas, a former Michelin-starred chef back from Moscow” (translated from the French).
Read the article

The institutions
The French Embassy in Russia devotes a video to him for Goût de France, in 2016. CCI France Russie invites him in 2020 to discuss French cuisine in Russia. In 2025, Uruguay’s public technical schools and the Ministry of Tourism organise a series of masterclasses with him and David Desseaux.

All the press coverage, in French

I have been consulting since 1999: the kitchen of Prince Moulay Rachid in Morocco, then Russia above all, with the Maison Dellos and Ginza Project groups, which run many venues and concepts at once. New concepts, menus to rework, complete openings, teams to train. More recently, the Almaty FoodFest in 2024, Uruguay and Paraguay in 2025. GENIXCONSEIL has turned it into a method.

The consulting work, in French

I read restaurants remotely, in several regions of France and abroad. Each reading carries its dates, its sources and the status of each finding.

The restaurants remain anonymous: what I read about them belongs to them.