20-02-2016
Jean-François Piège, second from the left, with his staff, in a photo posted a few days ago on his website to celebrate – as he wrote - "the now over 200 thousand people who are daily following my life project. A huge thank you for your support and fidelity. You’re the best "
Le Grand Restaurant is in the heart of Paris, a stone’s throw away from the Madeleine and the Elysée, at number 7 in Rue d’Aguesseau, a narrow street that ends in the more fashionable Rue du Faubourg Saint-Honoré, 8th Arrondissement. Here Jean-François Piège, after putting his talent at work in the kitchens of the Hôtel de Crillon and then at Thoumieux, has his restaurant, created and run following the same principles the chefs illustrates in the book L’art de manger.
The open-view cellar (photo Khanh Renaud)
Indeed, the serenity and joy shining through the chef as he describes this new phase in his career are the symptoms of reaching a real maturity. Piège stresses: «Cooking makes me feel good. I’m lucky because I can do so in a restaurant that today belongs to me. There’s no such thing as a sole truth in the kitchen, yet I have my own. My goal is to convey pleasure and emotions in the dishes. I don’t like raw ingredients, in fact the word cuisine derives from cooking. The idea is to make people know my country’s dishes with a touch of modernity, playing with cooking techniques».
(Photo Khanh Renaud)
We ask the meaning to the chef: «It means a mix of ingredients that create a taste starting from a base of French cuisine and then adding, so as to personalise the dish, a slow cooking with elements that are capable of enhancing its so-called supplementary flavours. I have a rule: if I increase the temperature I will shorten the cooking time, or the contrary. This adds a sublime depth of flavour».
The Limpid floral herbaceous consommé
Jean François Piège - Le Grand Restaurant 7, Rue d’Aguesseau - 75008 - Paris www.jeanfracoispiege.com
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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