Jean Michel Lorain is the exceptional Chef of the "La côte Saint-Jacques" restaurant in Joigny, in the "Bourgogne" region, in France. His dedicated work in the kitchen universe since 1977 has helped him gain a respectful name.
As a matter of fact, after multiple trainings and internships, he comes back to the familial restaurant in 1983, to join his father's team at "La côte Saint-Jacques" restaurant. In 1986, the famous GaultMillau guide attributes to Jean Michel the incredible note of 19/20 in the year's guide edition. The same year, Michelin guide gives to the restaurant its third star.
In 1993, Jean Michel is named "Chef of the year" and gets a historical 19.5/20 in the GaultMillau guide.
After heavy work in 2001 in order to restore the restaurant, "La côte Saint-Jacques" downgrades to 2 Stars until 2004, year in which Jean Michel and his team get back this third missing Star.
As a matter of fact, after multiple trainings and internships, he comes back to the familial restaurant in 1983, to join his father's team at "La côte Saint-Jacques" restaurant. In 1986, the famous GaultMillau guide attributes to Jean Michel the incredible note of 19/20 in the year's guide edition. The same year, Michelin guide gives to the restaurant its third star.
In 1993, Jean Michel is named "Chef of the year" and gets a historical 19.5/20 in the GaultMillau guide.
After heavy work in 2001 in order to restore the restaurant, "La côte Saint-Jacques" downgrades to 2 Stars until 2004, year in which Jean Michel and his team get back this third missing Star.
How about Jean Michel's cooking?
Well, what is a 100% sure with Jean Michel Lorain is that an evening at his restaurant is a long and unique travel to the world of senses, taste, freshness and passion. Creativity is the base of his Art, even though his recepies are traditional, yet Jean Michel includes his own passion, his curiosity to the dish, which has made his notoriety.
One can compare his culinary Art to a musical symphony. Each dish has its own note, a mixture, a marriage of 2 or 3 different ingredients, combined with a unique harmony.
Vegetables are the center piece of Jean Michel Lorain's work. As a matter of fact, he doesn't like considering an element of his dishes as a garnish. Every single piece is as important in order to give the full taste potential.
No comments:
Post a Comment