Originally from Brittany, François Jagut spent 15 years at the restaurant “Les Roses” of CASINO 2OOO, first as a cook and then as second in charge of the kitchen. Now he has taken over from Alain Pierron and becomes the executive chef of this prestigious and passionate cuisine. Coming from a family in which nothing predestined him for cooking, he decided at an early age that this obsession would become his profession.
After studying hotel management in Saint Nazaire in a specialized, classical course, he began his career in one of the most prestigious places: with Marc Veyrat. It was a successful internship in this beautiful establishment that earned him a position in the kitchens of the two restaurants owned by this great chef, where François made his début. This was followed by a stopover in his native country where he was able to integrate several starred restaurants into his repertoire. He arrived at Les Roses, a little by chance as he says himself: “I wanted to travel to multiply my experiences. I put my suitcases down here thinking I would stay for a year or two… I’ve been here for 15 years… .”
At Les Roses, alongside Alain Pierron, he has further developed his sense of perfection, detail and constant search for quality products. According to him “When you master something, you think you are done, but you actually have to move on. You don’t really have to invent, because in the world of cuisine I don’t think you can in- vent anything any-more, but take existing techniques or recipes and bring them up to date”. Becoming Head of Les Roses is a great recognition from the management, while it’s also the reward for the work accomplished during all these years and Jagut is very proud of it. Even though he knows that becoming executive chef at Les Roses is in itself the pinnacle of his career, he does not intend to rest on his achievements. He wants to perpetuate the image of quality and excellence of this gourmet restaurant.
As he says: “Being a chef in a restaurant is not insignificant, especially at a restaurant like Les Roses, there is a name to it, there is a story to it… It’s up to me not to jeop- ardize that and to make it evolve further. I also know what it involves… it means a lot of work and a form of pressure.” He also has a great sense of sharing and is delighted to have a close-knit team around him who, both in the dining room and in the kitchen, work hard on each and every day to provide customers with an unforgettable ex- perience. To support him, he has chosen Loic Martinez as his second-in-command, a very young chef with a passion for cooking, just like Jagut himself, and who has been at his side for 2 years already.
RESTAURANT LES ROSES
Casino 2OOO – Rue Th. Flammang