Jacky LOUAZÉ
Chef : 1 restaurantJacky Louazé and his wife Corinne, in the dining room, have been keeping Le Foch, the famous Champagne capital address, alive and kicking for a quarter of a century. "I've always wanted to be at home," confides the chef, who cut his teeth in Paris at La Tour d'Argent as head fishmonger, before spending 6 years in charge of the kitchens at Pétrus, the famous Parisian brasserie in the 17th arrondissement. "I grew up on a farm, where people liked to eat well and cook good food," he recalls. At the age of 15, he began his apprenticeship and training. The rest he acquired on the job in restaurants, first in the provinces, before moving to Paris. In 1983, he joined Au Bon Laboureur in Mamers, Sarthe, the Auberge du Château in Dampierre-en-Yvelines and the Brasserie Blanche de Castille in Dourdan. After his military service, he returned to Relais Sainte-Jeanne to work alongside chef Gérard Cagna as chef de partie, before moving to the capital in 1990 and finally laying down his apron in Champagne... some 25 years ago.
F. H.
Its restaurants
