The story of French chef Michel Sarran is an extraordinary journey —from medical school to the culinary world. A Michelin-starred chef with many years in gastronomy, he welcomes guests to his namesake restaurant in Toulouse with the promise, “Here, it’s like nowhere else,” and a warmth that makes you feel as though you’re about to become friends.
We’re setting off on a long journey with Zenith. Along the way, we’ll tell the stories of world-renowned chefs, artists, and professionals who have each reached their own form of stardom. But first, here’s why we titled this series “Reaching Your Own Stars”: Zenith refers to the highest point in the sky; when you reach it, you’ve arrived at the summit. The word comes from an Arabic term meaning “the path above the head,” and passed through Spanish and French before making its way into English. By the 1600s, zenith had evolved from an astronomical term to a symbol of reaching one’s peak.
The founder of Zenith, Georges Favre-Jacot, also recognized his own zenith one night as he looked up at the sky after leaving his workshop in the brand’s early days. He had truly reached his star, winning the grand prize at the 1900 Paris Universal Exhibition with his caliber named “Zenith.” Following this achievement, the brand—originally known as Manufacture GFJ—adopted the name Zenith. Ever since, Zenith has remained at the summit of high-end watchmaking and a guiding star for those reaching their own pinnacle. From Louis Blériot’s historic flight across the English Channel to skydiver Felix Baumgartner’s legendary leap, Zenith has been a companion to many stars. One of its newest is world-renowned chef Michel Sarran.
Everyone who reaches the highest point in the sky—their own star—has a story worth hearing, just like Michel Sarran. Born in 1969 in a town in southwestern France, Michel Sarran grew up on his family’s farms. Often helping his uncle, a veterinarian, Sarran’s interest in gastronomy began during those early years spent on the land. However, influenced by his uncle, he pursued medical studies after high school. While Sarran spent a few unfruitful years in medical school, his mother opened a small restaurant on their farm, serving home-cooked meals from a modest menu.
Michel Sarran worked there during summer breaks, and in the summer of 1981, he began working full-time. After a period of waiting tables, he took the initiative to step into the kitchen—his first move toward reaching the top.
Shortly after, the young Sarran moved to Paris for a year of training at a Michelin-starred restaurant, where he learned essential culinary techniques, Mediterranean flavors, and the art of cooking fish. He then studied pastry at Lenôtre, Paris’s famed pâtisserie. In 1984, he joined the kitchen of two-Michelin-starred Chef Ducasse as an assistant chef.
After gaining experience in various restaurants over the years, Sarran earned his first Michelin star in 1991. He opened his namesake restaurant in Toulouse in 1995, which received its first Michelin star in 1996 and a second in 2003. Sarran had finally reached his own star.
The French chef, who has spent many years in the kitchen, says he enjoys blending Mediterranean cuisine with a Latin spirit. He describes his goal as creating dishes that “caress the palate and evoke feeling,” calling his profession one of “selling pleasure.” According to Sarran, cooking and watchmaking share core values: both require precision, passion, and wisdom handed down through generations. Every second in the pursuit of perfection matters—and for that reason, it’s no surprise that his path eventually crossed with Zenith. Zenith CEO Benoît de Clerck says Sarran is the embodiment of talent and courage, and that they are proud to count him among the brand’s friends.
Michel Sarran’s journey from failing medical school to becoming a world-renowned chef brings to mind the words of former Zenith CEO Jean-Claude Biver, shared in an interview we conducted years ago: “Never forget that time is usually on your side.” Just as time remains a constant companion through life, Zenith continues to stand by everyone striving to reach their own star.
