Grand Chef Relais & Châteaux Jean-Michel Lorain is at the helm of his family property,Côte Saint Jacques in Joigny, France. Acclaimed with multiple prestigious awards, Chef has carried the restaurant’s three Michelin stars since 1986.The menu includes a number of great traditional dishes of the house, in honour of Michel Lorain, Jean-Michel’s father. You can thus discover the special oysters in an ocean terrine, the Bresse bantam hen steamed in champaign, or the famous house black sausage enhanced with a magnificent old-fashioned mousseline purée.
Having grown up in a culinary-rich environment, his path was clearly cut out for him.In 1977, after taking his final school-leaving exams, he went toTroisgros, then to Le Taillevent in Paris and Girardet’s in Crissier, before joining his father at the propertyin 1983, when the restaurant was awarded its third Michelin star.
Jean-Michel Lorainhas received numerous honours throughout his career in recognition of his know-how in terms offine cuisine. In 1993, Gault-Millau proclaimed him Chef of the Year, awarding hiscuisinethe highest mark: 19.5.
What was your most moving culinary experience?
Lunch with my parents at Chapel’s in Mionnay in 1978: it remains my absolute benchmark for the perfect meal plus the pleasure of sharing a few hours with Alain whom we miss so much.
The most amusing kitchen incident you ever witnessed?
A gigantic strawberry tart, requested by a guest for his birthday. It was so big that when we tried to move it, we couldn’t get it through the patisserie door!
Your best piece of advice for amateur chefs?
Make it simple and good.
- Three Michelin stars, 1986
- 19.5/20 |Gault & Millau
- Chef of the Year |Gault & Millau
14, Faubourg de Paris