Gastronomy


Jean François Piège, a haute couture chef and an emotion inventor!

Man needs poetry, tenderness and beauty. That’s Jean-François Piège’s philosophy when cooking even a « normal » ingredient! His “cuisine d’auteur” overflows with artistic emotions, prompted by his indomitable curiosity and capacity to put everything in question again, to better renew his creativity. His saying: “to give, to share, to show”.

A royal track!


As a child, J.F. Piège loved gardening, and his passion led the way: hotel and catering school in Tain L’Hermitage, near Lyon, then some essential encounters with professionals such as Bruno Cirino (chef at the Château Eza in Eze), Christian Constant (Crillon), Alain Ducasse. He’ll become the latter’s chef in Monaco, then at the Relais du Parc. Later he’ll join the Plaza Athénée ( 3 stars in 2001), “The Ambassadors” at the Crillon (2 stars), he’ll be elected “chef of the year” in 2005 and 2007, and Top Chef 2010 by 6.000 other chefs, before getting 2 stars in 2011 in his own restaurant: the Brasserie Thoumieux
A nearly perfect course.


Q: You have worked for the most famous French palaces: how come you quitted?
A: I got a wonderful experience in there, but my cuisine is part of my being free, part of my own DNA. That’s why I chose another path and opened my own place, Brasserie Thoumieux, with Thierry Coste. I was looking for a cosy, human sized place, and grabbed the opportunity –with my wife Elodie’s agreement!- to create an “author’s cuisine”. I could therefore produce dishes I liked without any interference.


Q: What would you consider fundamental?
A: First, to love people, to better give them. And be attentive to the products’ quality. Select them from the surrounding French farmers. And of course, share one’s passion. Be aware there is no end, you must always be creative, never stop.


Q: Why did you pick up The Leopard’s motto: “so that nothing changes, everything has to change”?
A: That’s the mindset I like to be in when working. To succeed, you always have to doubt. When you propose “cuisine d’auteur”, you need to be concentrated and take pleasure in what you cook. Never take anything for granted, that’s my creed! One can always do better!


Q: What new concept did you want to explore in your restaurant?
A: First of all, I wanted to put forward this new concept: the cuisine d’auteur. With a kitchen open onto the dining room, to better share the spur of creativity with our patrons. Second, I wanted a cosy, home-feeling place, looking like a high class apartment rather than a “restaurant”. I was looking for a place in the countryside, but I ended up with a country-looking place in Paris. I chose India Madhavi as my interior designer, she is an expert on marrying different styles and colors for visual comfort, and works with French craftmen. We both were on the same wave length. For the restaurant, we picked up the 40’s style: neat lines furniture, clear celadon and gold touches. When the clients come in, the tables are not set, thus giving the feeling I am the host and welcome them in my own house as friends ready to share some food.


Q: What is your cuisine’s language?
A: Each location has its own history and its cooking. I didn’t want to speak “palace” any longer, but speak for myself. To cook a “cuisine d’auteur”, and propose the best at the best possible price, but without the “menu of the day”, which is kind of a prison. Here, I can offer 6 products of the day, that I choose and cook in front of my clients. For instance scallops, live prawn, sea bass, risotto, beef… all of them French, of course!
As soon as the client is seated, I serve small appetizers in place of bread, usually proposed at the beginning of any meal. Kind of nibbles, where you can taste the product flavour. Then come the real appetizers, main course, cheese and desserts.


Q: In what way are you different?
The Thoumieux concept is, in my view, a place to live, to meet people, to enjoy life. I build my cuisine the same as I greet my guests: cordially, warmly, and sometimes surprisingly. I play my meals like a conductor, to get emotion and harmony from start to end, from the nibbles to the desserts. I follow up my guests all along and can make my dishes punchier if I judge so. Then come the unique and different cheese by François Bourdon, and as fireworks a plate of 4 desserts. My waiters wear Lanvin basket shoes, they are sport, but chic and considerate.


Q: Your dishes are like paintings: delicate, colourful, happy. They look like lace. Where do you find your inspiration?
A: In a chance meeting or a way to eat. In any and everything. I like forgetting my technique and solely rely on my creativity!



Q: In 2011 you got 2 stars for your cuisine. What did it change?
I was really so happy! And it was a reward for my helps as well. These stars also define what you can expect from my restaurant.


Q: Are there any traps in your cuisine?
A: Yes, but they are here only as a way to provoke emotion and pleasure: I am not posturing, I’m just cooking!

Mai 2013
By Katya PELLEGRINO



Brasserie Thoumieux

79 rue St Dominique
75007 Paris
From 36 to 50 €
T°: 01 47 05 49 75



www.thoumieux.fr