Loïc LOBET

Chef : 1 restaurant In Paris, chef Loïc Lobet has made Le Bon Georges a bistronomic benchmark, where respect for produce and the seasons, and sincere, gourmet cuisine are paramount.

Presentation

Hyperactive, enthusiastic and passionate, Loïc Lobet makes no secret of the reasons that led him to become a chef: " Obviously, being a chef means satisfying customers. But I got into this profession above all out of selfishness ," he says, like a challenge to polite discourse. "I love good food, good sauces, good braising, good meats, good vegetables.That's why I get up every morning. "

"At Écaille et Plume, I learned how to makehare à la royale ".

raised in the countryside near Sancerre (" back home, we killed pigs and chickens, ate our own vegetables and, during my vacations, I worked in the vineyards. I love the hood! "), the young chef moved to Paris even before he came of age, against his parents' advice. He learned the trade at Écaille et Plume, in the 7ᵉ arrondissement ("I worked a lot with game there, and learned to prepare hare à la royale "). He then moved on to a series of Parisian experiences, working for the Mutuelle des Cuisiniers de France (" I did one replacement after another, you had to be immediately efficient, otherwise they would ruthlessly eject you ") and finally settled down, in 2016, at Le Bon Georges. Here, he proudly announces that the number of staff has quadrupled since his arrival, and that the number of covers has tripled over the same period.

The product, nothing but the product

Always eager to learn (" I'm rereading Escoffier at the moment, devouring every book I can find "), he works exclusively with grass-fed beef, for example.uf, vegetables from Valdemar Barreira (Joël Thiébault 's successor ) and Kintoa pigs . Loïc Lobet is convinced that the greatest gustatory pleasures arise when they are as close as possible to raw produce, to their primary sensations. " In my opinion, the season and the product are the basis of the profession," asserts the Bon Georges chef. Add a lot of technique and generosity, and you get a bistro that's not far from ideal.