31-07-2013
A detail of the cover of Jean-François Piège’s book "L'art de manger", published by Autrement in May 2013. You can buy it here. At the helm of Thomieux, which is a brasserie on the ground floor and a gourmet restaurant on the first floor, 43-year-old JFP is one of France’s great chefs
“L’Art de Manger” is the book expressing all of Jean-François Piège’s thought, that of an extraordinary talent in French cuisine. In the resume of this chef born in 1970 there are some relevant experiences such as working with Alain Ducasse for a decade and at the helm of the Parisian restaurant of the monumental Hôtel de Crillon (now closed for renovations until 2015). Some time ago he was “kidnapped” by Thoumieux, which is a Brasserie on the ground floor of rue Saint Dominique (7th arrondissement) and a gourmet restaurant on the first floor.
The intimate gourmet restaurant of Piège
The book is unusual because it encloses the chef’s philosophy, as illustrated by his illustrious guests. It is enriched by some signature recipes that make his vision of the meal and of good eating stand out. This doesn’t necessarily depend on the quality of raw materials (which is in fact very clear). Living well is the starting point - trusting what the chef will prepare is necessary. The meal is developed thanks to a perfect organisation, with the director of the dining room changing after every course. There are however some rules which guests need to follow for the meal to be successful.
Piège was a speaker at Identità Milano, 2009 edition
After the section dedicated to recipes, the volume moves on to introducing the guests, each one of them being a protagonist in the art of eating. There’s architect and designer India Mahdavi (for visual art), the porcelain specialist Michel Bernardaud (for the art of the table), Dom Pérignon’s chef du cave, Richard Geoffreoy (for the art of wine), farmer Joël Thiébault and photographer Stéphane de Bourgies. In the end Piège thanks all his suppliers one by one. Among them, the name of Fulvio Pierangelini, official dispenser of extra virgin olive oil, stands out.
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a graduate in Psychology, she was enchanted by the Identità Golose galaxy. While studying wine is her life, her gourmet vocation is an evolving discovery
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