One of the most brilliant chefs of his generation, Jean-François Piège inherited his family's love of good food and passion for cooking. After working in the kitchens of the Elysée Palace, he joined the restaurants of the Hôtel Vernet, then the Louis XV, the Plazza Athénée with Alain Ducasse and the Hôtel Crillon. Today, Paris is all about him, or almost all about him… The culinary genius boasts no fewer than 6 restaurants in Paris, including his gastronomic restaurant "Le Grand Restaurant" in the 8th arrondissement, l'Épi d'Or, La Poule au Pot, Clover Saint-Germain, Clover Grill and Mimosas!
His signature: good, beautiful and delicious!
"Today's cuisine! I'm not interested in the cuisine of the past or the future. Traditional or contemporary? Today, successful restaurants serve good food at the right price".
Cooking "Piège" at home?
"Of course! Cooking is multifaceted: it can be simple (I love eating spaghetti bolognaise with ketchup) or more elaborate, both in restaurants and at home".
Her source of inspiration
"It's always been the same, and I define it for the eyes and ears: it's everything that surrounds me, not just cooking, but above all life."
His favorite recipe?
"It's not a recipe, it's a type of cooking: I find cooking a really beautiful piece of meat really interesting. It's really fabulous when it's done right. It looks easy, but it's actually very difficult. Before cooking, sear the roast in a frying pan, then place it on a baking sheet and put it on the oven rack. Coat with butter, insert pieces of garlic, sprinkle with rosemary and thyme and bake at a temperature of 3 (90°C) or 4 (120°C). From time to time, to flavour the meat - and not to feed it, as is often thought - it should be basted with a little fat from the leaf underneath. Grilling gives the meat a wonderful flavor.
A successful dish?
"A dish to remember! A good dish always has indications: taste, texture, appearance... When a dish is good and creates a sensation... you can consider it a success.
Photos © : Jean-François Piège
