Jean Francois Piege: A two stars Chef at your place!

Among the most brilliant chefs of his generation, Jean-François Piège received his love of good food and his culinary passion from his family. After working in the kitchens of the Elysée, he joined the restaurants of Hôtel Vernet, then the Louis XV, Plazza Athénée with Alain Ducasse and Hôtel Crillon. Today, Paris is ranting about him, he’s constantly on television and he’s at Thoumieux, the famous Parisian brasserie he bought two years ago.

His signature: good, beautiful and delightful!
“Today’s cooking! I’m not interested in the cuisine of the past or that of the future. Traditional or contemporary? Now, successful restaurants serve good food at the right price”.


“Piège” cooking at home?
“Of course! Cooking is manifold: it can be simple (I adore eating spaghetti bolognaise with ketchup) and more elaborate, both in a restaurant and at home”.

His source of inspiration
“It’s always been the same and I define it for the eyes and ears: it’s everything around me, not only cooking, but above all life”

His favorite recipe?
“It isn’t a recipe, it’s a type of cuisine: I find that cooking a very lovely piece of meat is really interesting. It’s really fabulous when it succeeds. It seems to be easy but, in fact, it’s really difficult. Before cooking, you have to sear the roast in a skillet, then place it on a metal sheet and put it on the rack of the oven. Coat with butter, insert pieces of garlic, sprinkle with rosemary and thyme and cook in an oven at a temperature of 3 (90°C) or 4 (120°C).  From time to time, to flavor the meat, not to nourish it as often thought, you have to baste it with a little fat from the sheet below. The grill gives the meat a magnificent flavor.

A successful dish?
“A dish that’s remembered! A dish that’s good always has indications: taste, texture, appearance,… When a dish is good and creates a feeling… you can consider that you succeeded”.

Bon appétit ! Béatrice

© Pictures: front page Jean-François Piège, inside page Jean-François Piège

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Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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Edizione Italiana

Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.


English Edition

Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

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