Le nouvel Ami Jean !

Fin observateur de l’évolution de son métier de restaurateur et des changements de pratiques des clients, Stéphane Jego achève des travaux dans son restaurant et propose de « consommer » le restaurant autrement. Désormais, vous emporterez l’Ami Jean chez vous, l’offrirez à ceux que vous aimez, l’investirez un après-midi pour discuter cuisine avec le chef…

L’Ami Jean a fait peau neuve de façon à faciliter le service, gagner de la place en cuisine, simplifier les circulations mais l’essentiel ne change pas : le chef est toujours là, face à ses clients, au milieu de sa brigade qu’il dynamise de ses coups de gueule légendaires. Sa cuisine, qu’on pourrait qualifier de bourgeoise et créative, est conçue pour être partagée, générer des moments de plaisir chaleureux, délier les langues et affûter les mots. Et pour respecter cette cuisine qui est sienne, franche, entière, généreuse, audacieuse, il ne fallait pas toucher aux fondamentaux du restaurant mais apporter de la lumière, de la facilité, respecter l’esprit du lieu depuis les années 30. Pas d’artifices, le restaurant pour lui-même. La cuisine en revanche s’est transformée de fond en comble : murs carrelés de gris mat, espace totalement repensé pour ajouter au confort de travail de tous mais aussi pour pouvoir accueillir des convives…

Car aujourd’hui, tout change, les manières de consommer se multiplient, on veut emporter le restaurant chez soi, bien manger dans sa cuisine, recevoir sans stresser… C’est donc pour répondre à toutes ces envies de ses clients qu’il initie sa vison du restaurant d’aujourd’hui. Ce n’est plus le lieu qui prime mais la cuisine…

Et Stéphane Jego refuse de céder aux sirènes du design, soucieux de conserver l’esprit et l’histoire du lieu, il revient aux sources de l’Ami Jean et… fait du neuf avec du vieux !

Bistronomie 2017

“Bistronomy has as much legitimacy as the Michelin stars restaurants in Paris. We would have liked to showcase the diversity of the bistro: hard-boiled egg on the counter, local flavours, rustic and haute cuisine. All these bistros radiate on the Parisian landscape, but with the exception of the Fooding guide or Parisian boho style, this bistronomy has little success, especially abroad” said Stéphane Jégo.

In 1992, Yves Camdeborde gave birth to the bistronomy in his restaurant, La Régalade, with the desire to change in the face of the Gulf War. A militant act in a world in crisis that screams its hatred and despair. At his level, Yves Camdeborde reacts and gives access to gastronomy through a cuisine that preserves products and techniques from gastronomy, but at the service of a simpler table, more real and more accessible. 25 years later, the crisis is still present, the attacks rise uncertainty and the bistronomy continues in good humour to seduce customers in search of taste, shared meals and friendships.

We count from now on the bistronomes cooks in generations, the first, that of Camdeborde whose first disciples were Stéphane Jégo, Brunot Doucet and Jean-Marc Notelet who trained the younger generation themselves. Everyone claims a bistronomy which has as many bistronomies as there are cooks practicing this cuisine which, and most importantly, is made with the same techniques and the same products as gastronomy in a spirit of simplicity, taste and conviviality. And this is where the bistronomy finds its full meaning, giving to the largest number of people the best of cooking without fuss. To eat is to live, to eat good and healthy food is to recognize beyond pleasure all men and women, farmers, market gardeners, fishermen and breeders without whom nothing would be possible.

In April, Anne Hidalgo, Mayor of Paris, greeted 100 chefs, 100 restaurants, 100 signatures of the Parisian bistronomy. Today, it is a matter of promoting French cuisine in Paris, France and around the entire world. Faced with the crisis, depression and attacks, she wishes to encourage people to go out, seduce tourists with the strong points of France and affirm more than ever, that bistronomy is an element of the economy of the city.

To highlight the bistronomy and its different facets, a collective made up of 7 chefs leads the actions: STÉPHANE JÉGO, BRUNO DOUCET, JEAN-MARC NOTELET, JULIEN DUBOUÉ, DAVID RATHGEBER, PHILIPPE BOURGUIGNON and ALAIN DUCASSE – and they selected a hundred restaurant owners, as an image at a very precise moment the map of the Parisian bistronomy: TATIANA LEVAH, LE SERVANT/SÉBASTIEN GRAVÉ, POTTOKA PARIS/PATRICK CANAL, LES ARTIZANS/ROMAIN TICHENKO, LE GALOPIN/THIERRY BRETON, LA POINTE DU GROIN/IÑAKI AIZPITARTE, LE CHÂTEAUBRIAND/ALESSANDRA MONTAGNE, TEMPERO/BERTRAND GRÉBAUT, CLAMATO/CHRISTIAN ETCHEBEST, LA CANTINE DU TROQUET/SIMON HORWITZ, ELMER/NICOLAS PANDO, COMPTOIR CANAILLES among others.

Therefore, they are 100 restaurants who respect a charter based on French cuisine, fair prices, valorisation of short supply chains and a genuine dialogue with small producers. Each place is embodied by his chef present in his restaurant, the wine list offers variety and quality, and finally, there are chefs in all 20 districts in Paris.

Therefore, they are 100 restaurants who respect a charter based on French cuisine, fair prices, valorisation of short supply chains and a genuine dialogue with small producers. Each place is embodied by his chef present in his restaurant, the wine list offers variety and quality, and finally, there are chefs in all 20 districts in Paris.

C’est le printemps, tête de thon !

… and the sea shores is calling us! It’s the season for Mediterranean bluefin tuna (whose resource is no longer in danger) which Stéphane Jego appreciates both the thickness and translucence.

Faithful to his convictions, he uses a whole fish, every element will be otherwise eaten! Therefore, the cook bought a 50kg tuna, fished with a rod of course, banded for traceability, which he gauges as a connoisseur before assessing the best way to cut and cook it. And here he is, the cook who throws the fish on the table and mixes it with peas, beans, pods, asparagus playing with green and iodized meat all sprinkled with fresh oregano… that he sets on fire! Symbolic dish that sums up Stéphane Jego’s cuisine, which combines elements worked differently and assembled in a flavored fire. This spring tuna also have a place in the Rossini style dish topped with a slice of melting foie gras, sublimated with beetroot humus made with cumin and citrus mousseline. These are the soft and silky textures subtly distilling flavors in your mouth.

But spring does not stop there and Stéphane Jego (that day…) puts the beautiful asparagus, bitter and powerful, at the heart of the mixtures. As in this slow-cook veal, its smoked Fines (a variety of potatoes), beans, peas, asparagus and raw cultivated mushrooms covered with a delicious little broth scented with Japanese style marinated eel, lemon and calf’s foot! Asparagus still in a fricassee of scallops with onions, croutons and veal juice … the chef intensified the flavors, never too light, to obtain a mixture that reveals the main product of the dish. The cook constructs his dish as an architect, structures his mixtures round a powerful spine, a product sustained from a strong juice, an affirmed broth, and organizes around the flavors that will magnify this framework, to reveal certain aspects and to play with the rough edges. With Stéphane Jégo, there is always a long, worked slow-cooking base that organizes the accompaniments. Each dish fits into a continuum, that of the meal, and tells a facet of the cook’s vision. At dessert, marriage of fruits and vanilla, cream and vanilla ice cream, citrus crumble, fresh strawberries and kumquats … just to leave the memory of a beautiful and joyful moment.

L’agneau sous toutes les coutures !

It’s not a good start, Stéphane Jego hates lamb… but he cooks it with such passion that makes it delicious! As usual, he buys the entire animal and he always cooks every part of the lamb, his way of respecting the animal and not waste anything. Especially since his young lambs lived with man during transhumance which adds to their respectability.

The lamb undergoes the test of fire at Ami Jean! Just like the young goat, it is roasted, grilled, braised, preserved …, always keeps its material, the structure of the meat, so much so that the customer eats it with a spoon. Time is the ally of the cook, time without which nothing is possible, time that also allows you to rediscover the flavours of this singular flesh.

Give credit where credit’s due, the lamb and its typical flavours are combined with spring vegetables and flavours which come in particular from Maghreb, and every impulse of the cook creates a new story.

Le menu qui délie les langues…

A working lunch? … means combining pleasure and laborious conversation. At all times, contracts are signed at the table or just by leaving, in any case, the meal is related to business.
An appetizer, a dish, a dessert, and it’s promised, there will be only solutions to all the problems you encounter everyday!
 
Come to work by tasting the menu “business lunch” at soft price (35 euros)!

The menu that makes you talkative…

A working lunch? … means combining pleasure and laborious conversation. At all times, contracts are signed at the table or just by leaving, in any case, the meal is related to business.
An appetizer, a dish, a dessert, and it’s promised, there will be only solutions to all the problems you encounter everyday!
 
Come to work by tasting the menu “business lunch” at soft price (35 euros)!

Un goût immodéré pour le cochon !

Stéphane Jégo cooks the entire pig, from head to feet, and he does not hide his passion for this animal that has a bad reputation in France. Maison Meignan is in charge of processing Mayenne-bred suckling pigs and pigs. It supplies L’Ami Jean with ham, pork chops and whole pigs. The family grows biodynamic hay and grain for animals and their crops allow them to be self-sufficient and is therefore a part of a sustainable approach; from rearing to selling passing through the slaughterhouse, everything is based on the welfare of the animal and the taste of its flesh. The pork meat should not be tough, but tender and delicate. Therefore, the meat is pickled like in Northern Belgium where a special technique is used to give this unique flavour which pleases the chef. As it relates to pork fillet and pork loin, our friend Eric Ospital is in charge of them and Carlos is our supplier of cold meats. Evidence of how important pork is in Stéphane Jégo’s eyes. He gets exactly what he wants: a perfect meat with both rustic and sophisticated flavours, from which he uses the main cuts for gourmet recipes and he cooks the rest in casseroles for his traditional bistro recipes.

The pork cuts are cooked whole, they are shown to the client before beginning to cut. An animal is fleshy, we never talk about fat, but we consider the whole animal. This is the reason why Stéphane Jégo confirms that every part of the pig is delicious!
Pork shoulder and pork loin are cooked with carrots, onions, unpeeled garlic and laurel for a long time. Then, they are roasted on a griddle for a second caramelization of the skin until it is puffed. The pork head becomes a terrine, it is cooked in a broth until it is perfectly soft, then it is chopped and set apart in the broth before being processed. This meat can also be enjoyed as it is, meat lovers will love it. Ham is roasted and cooked with carrots, beetroot leaves, cacao and… scorched earth and bacon is eaten with fingers. Peking suckling pig, pork loin and sirloin are usually served with mash potatoes and the meat juice, the fleshy part of the meat is grilled and reveals forgotten flavours.

Pork meat inspires Stéphane Jégo to multiply the ways of magnifying it through bold cooking and associations. In accordance with the codes of French cuisine and bistronomy, he always offers pork on his menu, a meat from respectful farms and slaughterhouses, handled with love and laughter.

His passion for pork

Stéphane Jégo cooks the entire pig, from head to feet, and he does not hide his passion for this animal that has a bad reputation in France. Maison Meignan is in charge of processing Mayenne-bred suckling pigs and pigs. It supplies L’Ami Jean with ham, pork chops and whole pigs. The family grows biodynamic hay and grain for animals and their crops allow them to be self-sufficient and is therefore a part of a sustainable approach; from rearing to selling passing through the slaughterhouse, everything is based on the welfare of the animal and the taste of its flesh. The pork meat should not be tough, but tender and delicate. Therefore, the meat is pickled like in Northern Belgium where a special technique is used to give this unique flavour which pleases the chef. As it relates to pork fillet and pork loin, our friend Eric Ospital is in charge of them and Carlos is our supplier of cold meats. Evidence of how important pork is in Stéphane Jégo’s eyes. He gets exactly what he wants: a perfect meat with both rustic and sophisticated flavours, from which he uses the main cuts for gourmet recipes and he cooks the rest in casseroles for his traditional bistro recipes.

The pork cuts are cooked whole, they are shown to the client before beginning to cut. An animal is fleshy, we never talk about fat, but we consider the whole animal. This is the reason why Stéphane Jégo confirms that every part of the pig is delicious!
Pork shoulder and pork loin are cooked with carrots, onions, unpeeled garlic and laurel for a long time. Then, they are roasted on a griddle for a second caramelization of the skin until it is puffed. The pork head becomes a terrine, it is cooked in a broth until it is perfectly soft, then it is chopped and set apart in the broth before being processed. This meat can also be enjoyed as it is, meat lovers will love it. Ham is roasted and cooked with carrots, beetroot leaves, cacao and… scorched earth and bacon is eaten with fingers. Peking suckling pig, pork loin and sirloin are usually served with mash potatoes and the meat juice, the fleshy part of the meat is grilled and reveals forgotten flavours.

Pork meat inspires Stéphane Jégo to multiply the ways of magnifying it through bold cooking and associations. In accordance with the codes of French cuisine and bistronomy, he always offers pork on his menu, a meat from respectful farms and slaughterhouses, handled with love and laughter.

BRUNCH ANTI-GASPI

Dimanche 16 octobre 2016, aux côtés de chefs engagés, de marques et d’associations, je ratifiais la charte anti-gaspi sur le parvis de l’hôtel de ville en présence de Stéphane Le Foll, Ministre de l’Agriculture, de l’Agroalimentaire et de la Forêt. Le gaspillage alimentaire représente 50kg de nourriture jetée tous les ans par chaque Français. Un impact économique, écologique et éthique qu’il est capital d’enrayer rapidement.

 

A travers ma cuisine, les cours et ateliers que j’organise pour les adultes et les enfants, je milite naturellement contre le gaspillage alimentaire. Depuis l’enfance, j’ai appris à cuisiner entièrement les légumes du potager familial, de la tige au fruit. Sur le parvis de l’Hôtel de Ville, j’ai expliqué comment faire un fond parfumé à partir d’une carcasse de volaille et des pluches de carottes et d’oignons pour cuire tous ses plats de la semaine. Pour le brunch, c’est une lentille façon garbure préparé dans ce bouillon qui fut servi aux Parisiens.

Continuons la lutte contre le gaspillage alimentaire !

Brunch anti gaspi

Dimanche 16 octobre 2016, aux côtés de chefs engagés, de marques et d’associations, je ratifiais la charte anti-gaspi sur le parvis de l’hôtel de ville en présence de Stéphane Le Foll, Ministre de l’Agriculture, de l’Agroalimentaire et de la Forêt. Le gaspillage alimentaire représente 50kg de nourriture jetée tous les ans par chaque Français. Un impact économique, écologique et éthique qu’il est capital d’enrayer rapidement.

 

A travers ma cuisine, les cours et ateliers que j’organise pour les adultes et les enfants, je milite naturellement contre le gaspillage alimentaire. Depuis l’enfance, j’ai appris à cuisiner entièrement les légumes du potager familial, de la tige au fruit. Sur le parvis de l’Hôtel de Ville, j’ai expliqué comment faire un fond parfumé à partir d’une carcasse de volaille et des pluches de carottes et d’oignons pour cuire tous ses plats de la semaine. Pour le brunch, c’est une lentille façon garbure préparé dans ce bouillon qui fut servi aux Parisiens.

Continuons la lutte contre le gaspillage alimentaire !

Cooking workshop

One Monday per month, my daughter Laurine and I would like to invite you to L’Ami Jean to cook and share a diner together with us. At each session, I give a set of cooking tips and tricks, which are easy to do at home: to change your cooking from the ordinary.
If you come for recipes, good luck, they will go very quickly.

Please check the topics for our upcoming cooking workshops and make your reservations on OpnKitchen website.
Warning: the number of places is limited to 8 participants per workshop.

Crédits

Directeurs de la publication : Stéphane Jégo et Anne Lardeur
Conception, contenus, réalisation, gestion du site : YNOTE
Photos: &SENS.
Informations Hébergeur :
YNOTE, 101 rue de Sèvres 75279 Paris Cedex 06

Happy Hours Always convivial!

It is a tradition at L’Ami Jean, a tradition that I would like to carry on. Always convivial, more and more opportunities to meet up and share a good glass of wine and delicacies which is the fuel for lively conversations. This is the starting point for “Apéros de l’été indien”. Please check the dates for the evening aperitifs as sometimes throughout the year, I’m less inspired than I would like.

Depending on my inspiration during the day, depending on the season, there are a few things to nibble on. For example, at this season, there is an excellent melon with quail breast served with a blend of delicacy and vegetable, the risoni pasta, gandillas and fried onions, Ospital white ham canapé and scorched earth, grilled aubergine and aubergine or olive mousseline, grilled bacon, buckwheat and scorched earth, bonito fish and its crystal bread, the delicious bloody cherry tomatoes, diced bacon, croutons and buckwheat – not to mention Carlos’ Iberian cold cut and the mythical terrine!

Will you be able to resist? Appointment from Tuesday to Saturday at 7pm.

l’heure de l’apéro

It is a tradition at L’Ami Jean, a tradition that I would like to carry on. Always convivial, more and more opportunities to meet up and share a good glass of wine and delicacies which is the fuel for lively conversations. This is the starting point for “Apéros de l’été indien”. Please check the dates for the evening aperitifs as sometimes throughout the year, I’m less inspired than I would like.

Depending on my inspiration during the day, depending on the season, there are a few things to nibble on. For example, at this season, there is an excellent melon with quail breast served with a blend of delicacy and vegetable, the risoni pasta, gandillas and fried onions, Ospital white ham canapé and scorched earth, grilled aubergine and aubergine or olive mousseline, grilled bacon, buckwheat and scorched earth, bonito fish and its crystal bread, the delicious bloody cherry tomatoes, diced bacon, croutons and buckwheat – not to mention Carlos’ Iberian cold cut and the mythical terrine!

Will you be able to resist? Appointment from Tuesday to Saturday at 7pm.

Cream soup, A nod to friend Gravé

The meal always starts with a soup, a creamy parmesan soup poured over a fresh side dish that mixes seasonal vegetables, shellfish, herbs, onions and peppers. Every day brings a new inspiration, I made my mixture and I pour it over this parmesan creamy soup that I created in honour of my friend Sébastien Gravé. He loves parmesan so much that he’s been using it in every dish: the starters as well as main dishes, with meat and even fish. He is crazy about parmesan. We often laugh about it together and I wanted to show him what I love to make with parmesan.

Of course, a cream soup made from finely chopped vegetables, to which I often add shellfish, spices, herbs, pepper and a few drops of flavoured oil and that’s all there is to it. In general, I love to reveal the deep flavour of parmesan by serving it with freshness and liveliness and I like to focus on the roundness of the cheese with its floral and iodised notes.

velouté…

The meal always starts with a soup, a creamy parmesan soup poured over a fresh side dish that mixes seasonal vegetables, shellfish, herbs, onions and peppers. Every day brings a new inspiration, I made my mixture and I pour it over this parmesan creamy soup that I created in honour of my friend Sébastien Gravé. He loves parmesan so much that he’s been using it in every dish: the starters as well as main dishes, with meat and even fish. He is crazy about parmesan. We often laugh about it together and I wanted to show him what I love to make with parmesan.

Of course, a cream soup made from finely chopped vegetables, to which I often add shellfish, spices, herbs, pepper and a few drops of flavoured oil and that’s all there is to it. In general, I love to reveal the deep flavour of parmesan by serving it with freshness and liveliness and I like to focus on the roundness of the cheese with its floral and iodised notes.

Scorched earth.

TIME IS THE MAIN INGREDIENT

Only a few equipment in my kitchen but lots of preparations, most of which required days or even weeks of maturation, ready to accompany meat or fish. Throughout the year, I concoct unique, delicate, round glazing, with varying degrees of acidity which coat the meat for a unique cooking. Not only glazing, but also, flavoured oils and salts and the famous scorched earth which is incorporated in certain dishes.

It’s almost my signature dish, a recipe that gives a unique flavour to my cuisine: a blend of herbs, grains, vegetables, anything that comes to mind which expresses my feelings, a blend that experiences the heat of the flame, time passing and sublime flavours. In the mouth, it is melting, crispy, crunchy, surprising and above all this combination gives a particular light to each dish, an aromatic grilled flavour that stands as the essence of my cuisine.

terre brulée

TIME IS THE MAIN INGREDIENT

Only a few equipment in my kitchen but lots of preparations, most of which required days or even weeks of maturation, ready to accompany meat or fish. Throughout the year, I concoct unique, delicate, round glazing, with varying degrees of acidity which coat the meat for a unique cooking. Not only glazing, but also, flavoured oils and salts and the famous scorched earth which is incorporated in certain dishes.

It’s almost my signature dish, a recipe that gives a unique flavour to my cuisine: a blend of herbs, grains, vegetables, anything that comes to mind which expresses my feelings, a blend that experiences the heat of the flame, time passing and sublime flavours. In the mouth, it is melting, crispy, crunchy, surprising and above all this combination gives a particular light to each dish, an aromatic grilled flavour that stands as the essence of my cuisine.

terre brulée

TIME IS THE MAIN INGREDIENT

Only a few equipment in my kitchen but lots of preparations, most of which required days or even weeks of maturation, ready to accompany meat or fish. Throughout the year, I concoct unique, delicate, round glazing, with varying degrees of acidity which coat the meat for a unique cooking. Not only glazing, but also, flavoured oils and salts and the famous scorched earth which is incorporated in certain dishes.

It’s almost my signature dish, a recipe that gives a unique flavour to my cuisine: a blend of herbs, grains, vegetables, anything that comes to mind which expresses my feelings, a blend that experiences the heat of the flame, time passing and sublime flavours. In the mouth, it is melting, crispy, crunchy, surprising and above all this combination gives a particular light to each dish, an aromatic grilled flavour that stands as the essence of my cuisine.

l’équipe

PEOPLE FIRST

Finally, you are still only at the beginning of the story since I love people immensely. Friends come first, from Béarn to Basque Country, my adopted homeland, naturally Yves Camdeborde and Sébastien Gravé, David Toutain, Bruno Doucet, Sébastien de la Borde, Christian Etchebest.

My kitchen staff plays an important role in my life, Yuji, the sous chef, Mario (and his schoolboy pranks), Amandine and Laurent who work in the dining room follow the fast pace and the customers with whom I share conversations… on a long term basis.

That complicity nourishes me and shapes me but it would be nothing without my family that defines me. Their energy allows me to create a cuisine of “controlled chance”, a cuisine that rejects rationalisation and places the staff and the clients on the same level.

I like you to have a good time in my restaurant, a simple and happy moment where you can eat, discuss, exchange and share.

The staff

PEOPLE FIRST

Finally, you are still only at the beginning of the story since I love people immensely. Friends come first, from Béarn to Basque Country, my adopted homeland, naturally Yves Camdeborde and Sébastien Gravé, David Toutain, Bruno Doucet, Sébastien de la Borde, Christian Etchebest.

My kitchen staff plays an important role in my life, Yuji, the sous chef, Mario (and his schoolboy pranks), Amandine and Laurent who work in the dining room follow the fast pace and the customers with whom I share conversations… on a long term basis.

That complicity nourishes me and shapes me but it would be nothing without my family that defines me. Their energy allows me to create a cuisine of “controlled chance”, a cuisine that rejects rationalisation and places the staff and the clients on the same level.

I like you to have a good time in my restaurant, a simple and happy moment where you can eat, discuss, exchange and share.

cuisinier !

MY CUISINE: A QUICK GESTURE FOR LONG PREPARATIONS

I consider cooking as a physical exercise; my whole body, energy, mind and emotions, every part of my body is focus while cooking. I get involved in the same way with the ingredients and preparations. I enter in a delicate struggle because it is important to know how to accompany a motion but also to create dynamics.

At the serving-hatch, I seize every element, my body is engaged in a continuous movement, as two dishes are never exactly alike and from the same ingredients, I can develop various dishes that emphasize different flavours. This combination also creates feelings of contrasted, insanely soft, sweet and crunchy textures that focus on raw and cooked flavours along with the combinations that I draw up.

It is time for the last gesture, dish presentation: meat or fish, preparations, scorched earth. I combine all these elements in a lively manner, almost in a violent movement to get a generous and spontaneous result.

Intuitive, I tell stories with my cuisine. I am constantly recreating dishes, festive cuisine, that reject habits, tics and routines which is essential to exploring what my imagination suggests.  Without limits, I have the appetite for risk, I combine with the Breton forest wild animal environment of my childhood, the rich flavours of the Basque Country and the purity of Asian medicinal cuisine, so as to find and impose my own definition of nature.

Being a cook!

MY CUISINE: A QUICK GESTURE FOR LONG PREPARATIONS

I consider cooking as a physical exercise; my whole body, energy, mind and emotions, every part of my body is focus while cooking. I get involved in the same way with the ingredients and preparations. I enter in a delicate struggle because it is important to know how to accompany a motion but also to create dynamics.

At the serving-hatch, I seize every element, my body is engaged in a continuous movement, as two dishes are never exactly alike and from the same ingredients, I can develop various dishes that emphasize different flavours. This combination also creates feelings of contrasted, insanely soft, sweet and crunchy textures that focus on raw and cooked flavours along with the combinations that I draw up.

It is time for the last gesture, dish presentation: meat or fish, preparations, scorched earth. I combine all these elements in a lively manner, almost in a violent movement to get a generous and spontaneous result.

Intuitive, I tell stories with my cuisine. I am constantly recreating dishes, festive cuisine, that reject habits, tics and routines which is essential to exploring what my imagination suggests.  Without limits, I have the appetite for risk, I combine with the Breton forest wild animal environment of my childhood, the rich flavours of the Basque Country and the purity of Asian medicinal cuisine, so as to find and impose my own definition of nature.

Refugee Food Festival

Tuesday 21 June 2016, I hosted the Syrian chef Mohamad Elkhaldy in my restaurant and we prepared lunch and dinner menus together.

For a while, I have been involved personally and professionally in integrating people who are in need and I didn’t hesitate a second when it came on to supporting the Refugee Food Festival project. I finally found an opportunity to have a positive experience in this tragic situation. My bistro cuisine fits perfectly with the preparation of a four-hands meal. It is about spontaneous gestures to create a sophisticated cuisine while remaining convivial. Mohamad Elkhaldy is from Damas and he is passionate about cooking. He opened and managed restaurants, taught, presented television programs for the general public. This is why our culinary exchanges were very intense.

Despite the language barriers, when we first met we agreed on a two chef menu which mixes French and Syrian cuisines. A unique menu which combines the two culinary traditions.

This event was created by Food Sweet Food, co-organised with HCR, the UN Refugee Agency and Les Cuistots Migrateurs.

bistronomie

I am Breton by birth and I carried with me the values of boldness and a certain taste for adventure even if my cooking training embodies everything that I would later fight against. Without looking behind, I moved to Paris, met Yves Camdeborde in 1992 and started all over. I fell in love with Basque Country where I discovered well-handled products, learned, dared, composed and then ten years later, I broke my leg. This accident was the only thing that could slow me down, forcing me to relax and… to think. Naturally, this period of transition shaped my future. I did not want to open up a bistro, I did not want to imitate Yves Camdeborde. I did not want to compete for stars, I just wanted to live, to create a place to live in and to offer an excellent cuisine in a bistro, a cuisine worthy of a starred restaurant using the same products and the same suppliers but with different ideas. References ? Camdeborde to whom I am bounded by an unconditional friendship. Another reference is Olympe, a tremendous cook, who during her time, combined excellence with simplicity.

I bought L’Ami Jean in 2004, the oldest Basque establishment located at rue Malar in the 7th district of Paris. Even though the restaurant is under new management, former customers remained loyal.  I invested in this kitchen and with the support of my friends, I gave birth to the bistronomy. I created a new culinary programme that adapts the idea of a free, independent, creative and high quality cuisine to broaden access to excellency.

Bistronomy

I am Breton by birth and I carried with me the values of boldness and a certain taste for adventure even if my cooking training embodies everything that I would later fight against. Without looking behind, I moved to Paris, met Yves Camdeborde in 1992 and started all over. I fell in love with Basque Country where I discovered well-handled products, learned, dared, composed and then ten years later, I broke my leg. This accident was the only thing that could slow me down, forcing me to relax and… to think. Naturally, this period of transition shaped my future. I did not want to open up a bistro, I did not want to imitate Yves Camdeborde. I did not want to compete for stars, I just wanted to live, to create a place to live in and to offer an excellent cuisine in a bistro, a cuisine worthy of a starred restaurant using the same products and the same suppliers but with different ideas. References ? Camdeborde to whom I am bounded by an unconditional friendship. Another reference is Olympe, a tremendous cook, who during her time, combined excellence with simplicity.

I bought L’Ami Jean in 2004, the oldest Basque establishment located at rue Malar in the 7th district of Paris. Even though the restaurant is under new management, former customers remained loyal.  I invested in this kitchen and with the support of my friends, I gave birth to the bistronomy. I created a new culinary programme that adapts the idea of a free, independent, creative and high quality cuisine to broaden access to excellency.

le restaurant

The restaurant is consistent with the irreverent spirit which is behind the opening of the bistro, a real cooking trend that adapts the idea of free, independent, creative and high quality cuisine to broaden access to excellence. This restaurant follows the tradition of the oldest Basque establishment in Paris that I bought in 2004. Nothing to do with good taste, nor traditions, the old tavern keeps its rough charm and is decorated with our friends’ drawings who express themselves freely: sometimes anarchic and rebellious, and to whom I pay tribute: Siné, Charb…

Chandelier, long tables, Basque tablecloths, bricks and wood, red colour everywhere, mirrors, a collection of odd objects to create a warm atmosphere, intermingling conversations and a lively moment in which people can sometimes hear screams from the kitchen.

The Restaurant.

The restaurant is consistent with the irreverent spirit which is behind the opening of the bistro, a real cooking trend that adapts the idea of free, independent, creative and high quality cuisine to broaden access to excellence. This restaurant follows the tradition of the oldest Basque establishment in Paris that I bought in 2004. Nothing to do with good taste, nor traditions, the old tavern keeps its rough charm and is decorated with our friends’ drawings who express themselves freely: sometimes anarchic and rebellious, and to whom I pay tribute: Siné, Charb…

Chandelier, long tables, Basque tablecloths, bricks and wood, red colour everywhere, mirrors, a collection of odd objects to create a warm atmosphere, intermingling conversations and a lively moment in which people can sometimes hear screams from the kitchen.

approvisionnement

Over the years, I did not only set up a network made up of suppliers: men and women who till their soils, raise animals, go fishing, hunt and love to eat good food. But also a network of slaughterhouses which are now a matter of widespread debate that, in a normal world, it should not be such a controversial topic. An animal must be respected, whether it is a cow, a lamb or a hare. In addition, fish should not be ill-treated, fishing should be limited and well-managed in sustainable fisheries.

As it relates to vegetables, it should be grown without the use of pesticides or other dangerous product. Harvesting should be done while maintaining the delicacy and fragility of the plant. The taste should be the main concern, therefore, the product should be well handled and harvested only when fully ripe. Either directly or with gourmand suppliers, we share our 3 stars, bistronomy and even more.

My cuisine is based on exceptional products developed by demanding artisans who respect nature. I examine carcasses and flesh. I am very concerned about animal welfare and rebel at the slightest hint of abuse. Additionally, I ensure the freshness and taste of every stem, leaf, vegetable, and fruit. With my obsession for quality and respect of the craft (luxury), I became a real activist.

Suppliers :

Over the years, I did not only set up a network made up of suppliers: men and women who till their soils, raise animals, go fishing, hunt and love to eat good food. But also a network of slaughterhouses which are now a matter of widespread debate that, in a normal world, it should not be such a controversial topic. An animal must be respected, whether it is a cow, a lamb or a hare. In addition, fish should not be ill-treated, fishing should be limited and well-managed in sustainable fisheries.

As it relates to vegetables, it should be grown without the use of pesticides or other dangerous product. Harvesting should be done while maintaining the delicacy and fragility of the plant. The taste should be the main concern, therefore, the product should be well handled and harvested only when fully ripe. Either directly or with gourmand suppliers, we share our 3 stars, bistronomy and even more.

My cuisine is based on exceptional products developed by demanding artisans who respect nature. I examine carcasses and flesh. I am very concerned about animal welfare and rebel at the slightest hint of abuse. Additionally, I ensure the freshness and taste of every stem, leaf, vegetable, and fruit. With my obsession for quality and respect of the craft (luxury), I became a real activist.