The international opening of French gastronomy has been around for a while. Many French chefs have been pioneers by opening establishments in all corners of the globe. And if, at the start, the Grandes Tables du Monde association was a French brand, it followed suit so much so that foreign chefs are now the most numerous to send their applications. 192 members on five continents. Seventeen new tables this year, fifteen of which are abroad: Julien Royer tells us Asia sees the association, the head of Atomix testifies from New York, and David Sinapian continues to look straight ahead.