Jean-François PIÈGE
Chef : 7 restaurants
Only a handful of chefs in France are recognized by the general public, and Jean-François Piège is certainly one of them. Because he's been on TV more than most, of course, but also because, at a very young age, he was noticed by the critics and singled out as Chef of the Year in our 2007 guide. At the time, the Drômois was at the helm of Les Ambassadeurs, the table at the Hôtel de Crillon where he had joined fifteen years earlier as a commis.
A sign of destiny, no doubt, for this free spirit of the Parisian restaurant scene, child of Alain Ducasse (with whom he spent more than ten years at the Louis XV). Louis XV, then at the Plaza Athénée) who, at the end of the 2000s, took off by creating the Brasserie Thoumieux, then the gastronomic restaurant of the same name. An immediate success, of course, before a new turn with the creation of the Clover bistrots (available in Green, Grill, Gordes...), followed by the Grand Restaurant, an amusing nod (because we're not really in a palace) to the man who is never really where you expect him to be.
A thinker and theorist of today's cuisine, unhappy when he's not brainstorming on a new project, Jean-François Piège has joined our exclusive circle of 5-toque chefs, no doubt because he's a visionary, because he's got an impressive technical background, and because he's a true master of the art of cooking.He has an impressive technical baggage, but also because he shares his knowledge, his flavors and his pleasures, and because he also enchants us at the helm of his Poule au Pot, a venerable address that he has managed to dust off while respecting its history.
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