Histoire de transmission - Jean-François Rouquette and Amélie Darvas

Sylvie Berkowicz | 7/11/22

Apprenticeship is a key moment in a chef's life. It's often at a very young age, around 15 or 16, that a student comes into contact with the reality of the profession he or she has chosen and for which he or she is training. From house to house, apprentices come into contact with a variety of personalities and more or less benevolent contacts. He or she will also forge the foundations of his or her future kitchen, when the time comes to imagine it. On the occasion of a four-hands meeting between Jean-François Rouquette, chef of the Pur' restaurant (4 toques) at the Park Hyatt Paris hotel, and Amélie Darvas, of Äponem (3 toques), her restaurant opened in the Hérault region in 2018 with her partner Gaby Benicio, the chef and his former apprentice look back on this memorable experience. For both of them...

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