Stéphane Jégo's Top Picks

Cheese, deli meats, spices, vegetables, and wines: Stéphane Jégo, chef at L'Ami Jean, reveals his top picks for sourcing ingredients from trusted artisans and producers.

Mathilde Bourge Published today at 07:09

As head chef at the two-toque restaurant L'Ami Jean in Paris, Stéphane Jégo creates cuisine that is full of character, generous, and deeply rooted in the ingredients. Behind each of his dishes lies a network of passionate producers, artisans, and merchants whom he has known for years. From the market gardener to the wine merchant, including the cheesemaker and the spice specialist, the chef opens up his address book and shares the places that fuel his inspiration every day.

Vegetables from Terroirs d’Avenir, in Paris

When it comes to vegetables, Stéphane Jégo doesn’t hesitate: he heads straight to Terroirs d’Avenir. Over the years, the brand has established itself as a go-to destination for anyone seeking fruits and vegetables from committed producers, grown in harmony with the seasons and with respect for nature. The chef appreciates both the impeccable quality of the produce and the diversity of the selection, which allows him to find everything from heirloom varieties to lesser-known early-season produce.

Where? Terroirs d’Avenir, multiple locations in Paris
@terroirsdavenir

Éric Ospital’s charcuterie in Hasparren

It’s impossible for Stéphane Jégo to talk about charcuterie without mentioning Éric Ospital. This Basque artisan has become a true benchmark for the quality of his cured meats and fresh cuts, selected with rare discernment. In his eyes, Ospital embodies both the craftsmanship and the human values that make an artisan exceptional. “He’s like a brother to me—an exceptional artisan. One of the best in France, consistently excellent, with immense warmth of heart and spirit, ” insists the chef, who praises the diversity of his offerings, perfect for throwing together a barbecue or sharing a big meal with friends. Hams, sausages, cuts of meat… every product reflects the same high standards and the same generosity.

Where? Maison Louis Ospital, 47 rue Jean Lissar, 64240 Hasparren
@maison_louis_ospital_

Cheeses from Beñat, in Saint-Jean-de-Luz

When it comes to cheese, Stéphane Jégo relies on Beñat in Saint-Jean-de-Luz. It’s a place he’s loved for a long time, where he finds a selection that changes with the seasons and the aging process. “I love all cheeses—it just depends on my mood,” says the chef at L’Ami Jean with a smile. Stéphane Jégo highlights the remarkable quality of the products, which he finds “truly indulgent ” and never overly salty. He speaks enthusiastically about the alpine cheeses, as well as the consistent craftsmanship of this shop, which is celebrating its 20th anniversary this year.

Where? Beñat, 18 Boulevard Victor Hugo, 64500 Saint-Jean-de-Luz
@benatfromageraffineur

The Vino Sapiens wine bar in Paris

When it comes to wine cellars, Stéphane Jégo loves the warm atmosphere at Vino Sapiens on Rue Saint-Dominique in Paris. He finds it to be a truly lively spot where people come as much to discover a new bottle as to share a moment over a charcuterie board. The selection gives pride of place to natural wines without being limited to them, offering a wide range of discoveries for all types of wine lovers. The chef also appreciates the chance to sit at a high table and nibble on some charcuterie while sipping a glass of wine. “It’s a place for friends. The welcome is always great, and the conversations are fascinating.”

Where? Cave Vino Sapiens, 145 rue Saint-Dominique, 75007 Paris
@cavevinosapiens

Izraël Spices, in Paris

To spice up his dishes, Stéphane Jégo regularly stops by Izraël in the Marais. A veritable Aladdin’s cave for lovers of spices and global flavors, the spice shop is brimming with items he loves to use both in the kitchen and at home. Among his must-haves, he cites an “incredible” sumac, a za’atar he’s particularly fond of, and a superb selection of peppers. But the chef also appreciates more unexpected products that add a touch of originality to a dish. “They have angel hair made from bell peppers and mild chili peppers—it’s wonderful on fish.” He also recommends their grape leaves for stuffing and their caper leaves—all products that inspire travel and creativity.