Jacques FAUSSAT

Chef : 1 restaurant A disciple of Michel Guérard and Alain Dutournier, Jacques Faussat has been serving exemplary traditional cuisine in Paris's 17th arrondissement since 2001.

Presentation

"From the moment I started in the business, I put my head down and worked... with passion of course! "exclaims Jacques Faussat, who began his career at the age of 14 at Ripa Alta, working under Maurice Cosculluela. In 1982, he won the competition for Best Apprentice of the South-West, then added a CAP in pastry-making, confectionery, chocolate-making and ice-cream-making to his CAP in cookery, which he completed under the guidance of MOF Louis Berger.

Jacques Faussat then moved to the Lot region, where he learned to work with game, but was called up for military service. In 1985, he landed a job at Fouquet's, working under chef Pierre Ducroux - "It was the school of the classics". Two years later, an opportunity arose. "I had met Michel Guérard at Maurice Cosculluela's when I was young, and I was fascinated by this precursor. "It was this meeting that gave him access to the kitchens of Prés d'Eugénie, where he rose through the ranks to the position of chef de partie.

Although Michel Guérard wanted to keep him by his side, Jacques Faussat felt the need to go to Paris to secure his first position as chef. He got it with Alain Dutournier. After a month at Le Carré des Feuillants, where he immersed himself in the chef's cuisine, he took the helm at Le Trou Gascon. "It's been a great ten years, not always easy, but I've only kept the best of it.

The chef took the plunge in 2001 and, with his wife Elizabeth, bought the restaurant La Braisière in the ^17th arrondissement of Paris, which he renamed Restaurant Jacques Faussat in 2015. His traditional cuisine quickly earned him 3 toques. In 2024, Gault&Millau awarded him the Techniques d'Excellence Île-de-France trophy.

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