Holding the memories of hismother’s home-cooking, his father’s Italian heritage and the Frenchmarket produce in his home town, Île-de-France, in Conflans-Sainte-Honorine, Chef Vigato brings his culinary philosophy alive:simplicity, flavour and honesty.

Chef Vigato began his culinary career as an apprentice at the hotel Moulin d’Orgeval, located a half-hour outside of Paris. After taking a year out for military service, he began working at the two-Michelin-starred Chez Albert restaurant on the city’s left bank. There, he learned about wines, brushed up on his English, and ultimately rose to the position of Maitre d’.

His hands-on experience with owning and running a restaurant began in 1978, with the purchase of Les Roches Gourmandes. He sold that restaurant within months and, the following year, opened Grandgousier, which earned him his first Michelin star in 1981. He opened Restaurant Apicius in 1984. The restaurant earned its first Michelin star after just one year of operations and its second Michelin star three years later.

Two Questions with Jean-Pierre

What was your most moving culinary experience?

My grandmother’s jam recipes! The wonderful smell of jam cooking… It’s like Proust’s madeleines for me. I think about it when I’m making desserts like liquorice crème brûlée or crème caramel.

Your best piece of advice for amateur chefs?

Knowing how to do something well is about knowing how to do it simply.

  • Two Michelin stars


Relais & Châteaux

20 rue d’Artois

75008 Paris


+33 1 44 40 09 57