Jean-Michel LORAIN

Chef : 1 restaurant

Presentation

La Côte Saint-Jacques, a legendary address on the Nationale 7, alongside Lameloise and Relais Bernard Loiseau. Acquired by Louis and Marie Lorain before the war, the beautiful 18th-century bourgeois residence had to accelerate its transformation as the nearby freeway advanced.

Under the impetus of Michel, the son, and his wife Jacqueline, the former home of a colonel in the Dragons was transformed from a simple inn into the most modern hotel in the world.In the 60s and 70s, the former home of a colonel in the Dragons became a luxurious establishment, where people from all over the world come to sample the quail and foie gras pie in particular.

In 1983, Jean-Michel Lorain, having cut his teeth with family friends (Troigros, Claude Deligne at Taillevent, Frédy Girardet (restaurant de l'Hôtel de Ville in Crissier, Switzerland), joined his father in the kitchen to begin what would undoubtedly be the finest period in the family business.

Father and son were crowned Cooks of the Year in our 1986 issue, and Jean-Michel was crowned the only cook of the year seven years later. He was not yet 35, and a lifetime in the kitchen lay ahead of him for this ever elegant, ever masterful chef, jealously guarding with his wife Karine, and now his nephew Alexandre Bondoux, this great French landmark, a proud Burgundian table always promising great feasts.