Quantcast Ode to Chef Jean-Francois Piege: Don’t Miss a Meal at Les Ambassadeurs, Hotel de Crillon | Five Star Alliance

Ode to Chef Jean-Francois Piege: Don’t Miss a Meal at Les Ambassadeurs, Hotel de Crillon

May 20, 2008 By:Mary Winston Nicklin

Jean-Francois PiegeParis may be the capital of haute cuisine, but at Les Ambassadeurs-- the fine dining restaurant at the Hotel de Crillon-- food is elevated to an art form. Master Chef Jean-François Piège was only 34 when he came to Les Ambassadeurs in February 2004 to take over the reins as Head Chef. Diners have been dazzled ever since. Hailing from the Drome region of Southeastern France, known for the quality of its fresh produce, Piège first yearned to be a gardener: "As a boy I used to look after the garden with my uncle. I was passionate about growing food; I loved being able to say: "I grew this myself and now I'm eating it." Armed with this knowledge of plants, Piège has enjoyed a glowing career in cuisine-- with stints at Chabichou in Courchevel, the French Riviera's Chateau Eza, and in the kitchens of the French presidential palace. He's worked under the tutelage of Bruno Cirino and Alain Ducasse, who chose Piège to take over for him at the Plaza Athenee in 2000. To quote Ducasse: "He embodies French savoir-faire and French savoir-vivre."

Bar tapioca d'huitreNow Piège has updated the Crillon's grand gastronomic restaurant with innovation and flair. Just check out that beauteous creation pictured at right, called "Bar tapioca d'huître" (have you ever seen oysters look so pretty?) And the desserts? Pinch me now. Though it's hard to believe, Les Ambassadeurs itself is just as gorgeous as the platters. Surrounded by marble and crystal chandeliers, you'll sink into your seat and be presented a unique menu designed by the chef himself with the rods used to hold newspapers for hotel guests. Piège's fans are thrilled about his new book Côté Crillon Côté Maison (Preface by Alain Ducasse and Thomas Keller) which includes 41 dishes from the chef's Crillon kitchen, and 41 dishes from cooking at home.

Photo by Stéphane de Bourgies


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