Sarah Chougnet-Strudel

Born and raised in Paris, it was in Marseille where she made her name. At just 30 years old, Sarah Chougnet-Strudel has been the chef-owner of her restaurant, Regain, for three years, crafting her culinary journey through travels and experiences alongside renowned Michelin-starred chefs. Coming from a family "where good food and beautiful homes are a given," she initially pursued a double degree in law and philosophy before ultimately yielding to her passion for cooking. She didn’t just attend Ferrandi Paris—she graduated as valedictorian after three years, capped by an exceptional one-year apprenticeship at L’Astrance under Chef Pascal Barbot.

Equally skilled in both cooking and pastry, Sarah began her career in the latter discipline at SaQuaNa with Chef Alexandre Bourdas. She later moved to Singapore, where she taught French cuisine at a Ferrandi partner school while taking Asian cooking classes herself. When she returned to Europe, her mind was filled with influences that would stay with her forever. But still, Paris wasn’t on the horizon.

Instead, she headed to London, where she worked with the two most Michelin-starred French women in the world. First with Anne-Sophie Pic for the opening of La Dame de Pic at the Four Seasons, and then as a chef de partie for a year in Hélène Darroze’s brigade at The Connaught. During this experience, she met Chef Alex Dilling, who brought her on board as sous-chef at The Greenhouse. Her London adventure culminated in her first head chef position at the famous wine bar Antidote on Carnaby Street.

Her return to France in the fall of 2019 was soon followed by the COVID-19 pandemic, prompting a period of deep reflection. Entrepreneurship beckoned—she wanted her own space, her own restaurant—but it was in Marseille where this dream would come true. With her father now settled there, the lifestyle was gentler, the spaces more affordable, the producers within reach, and the city experiencing a culinary renaissance. Together with her partner, sommelier Lucien Salmon, they found the gem of a location that inspired them to dive into this bold project—even as restaurants were shuttered and banks were hesitant. But by December 2021, Regain was born, ready to be both celebrated and acclaimed.

With a daily-changing menu and rigorous sourcing, the restaurant serves seasonal and instinctive cuisine. From delicate pomme dauphine to indulgent chocolate soufflé and bold takes on offal, her dishes reveal Asian influences and a deep love for plant-based creations. Every plate invites diners into her generous and deeply personal universe.