Michel Atlas was born and raised in Brussels in a large Family Estate. There were several professional chefs on staff in the Domain and Michel first learned the art of cooking from two exceptional masters: Alfred and Paulette Meyer, from Mulhouse in Alsace-Lorraine. Michel says his palate was shaped and formed there and then, as he patiently watched for endless hours and several years Paulette and Alfred prepare the most wonderful recipes and sauces of the Traditional French Repertoire.

This is how I learned and developed an absolute passion for fine, exquisite food , says Michel and although I've had the rare privilege in my "Tour de France Apprenticeship" to observe and taste the work of the Greatest Masters like Alain Senderens (L'Archestrate), Paul Bocuse, Roland Vergé, Pierre Wijnants (Comme Chez Soi), Raymond Oliver (Le Grand Vefour)... I still worship Alfred and Paulette as the High Priest and Priestess who taught me all I know about the art of broiling, stewing, baking, roasting, simmering, frying and :"The Taming of the Flame"...