The Chief

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It’s called a solid and exemplary training : Chef de partie at Lorrain in Joigny, Chef de Partie at Troisgros in Roanne, Sous-chef of Alain Passard at l’Arpège, Head Chef at Régis Marcon, without forgetting the blue-white-red collar of “Meilleur Ouvrier de France”.

But Jacques Decoret it is also a smile. Because if the cooking is completed technically here, to serve very well chosen products, it is always fed by smiles, as brushes to life and to the popular cooking.

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