Located in the heart of Park Hyatt Paris-Vendôme, the restaurant Pur’ – Jean-François Rouquette offers a real ballet between restaurant room and kitchen. With one Michelin star and 4 Gault&Millau’s toques, it was one of the first Parisian restaurants to offer a fully open kitchen, for a sincere, human and gastronomic exchange. In the video, we are invited by Chef Rouquette in Plouguerneau, in Britain to meet Sylvain Huchette, abalones producer, whose breeding is certified "organic farming". These abalones, fed with fresh hand-picked seaweed, inspired one of the Chef's signature dishes, which he declines according to the seasons. Together, the Chef and his producers are looking for excellence and share the same philosophy: taking care of their guests and offering them the best. The nature, the seasons and the meetings inspire the very personal culinary universe of the Chef. It is the result of 35 years of experience and the fruit of his travel diaries. "I want my kitchen to be always readable, even if you discover an unexpected flavor at the tasting. I try to convey an emotion, to reproduce the spontaneity of my own discoveries. " We find at the restaurant Pur 'and in the dishes of the Chef a daring, creative and emotional cuisine, for an experience that is both culinary and human.
Pur’ – Jean-François Rouquette, meeting at the heart of a Palace
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