Chef Jagut unfurls his 1.95m height with a smile. The kitchen seems almost small next to him. This Breton from Vannes took over the reins of the Casino 2000’s gastronomic restaurant “Les Roses” two years ago. But this beautiful story with Les Roses began 17 years ago. Let’s go back in time.
Like many children, François Jagut spends time in the kitchen with his mother and grandmother, “but what I liked most of all was to see how a product could be transformed from a starting point to a convivial sharing around a table. I liked the whole process.”
A story. That is what this lover of gastronomy wants to tell in his kitchen. It must be said that his professional training has led him to share some very nice ones. His first internship was with Marc Veyrat in Megève, in his three-starred restaurant located in a very atypical old farm. “There I discovered that cooking is not just about the plate. It has to be a whole, with authentic dishes in a particular universe, to create a unique customer experience.”
Convinced and fascinated by this world, he decided to build his experiences solely in the field of haute gastronomy. On leaving school, he joined Marc Veyrat’s kitchens for a few months. Keen to learn from different chefs, he then moved to Normandy to a Michelin-starred restaurant. There, he learns everything there is to know about cooking with game. After two years, he changed again to a restaurant in Lorient where he worked a lot with fish. “As soon as I understood the spirit and the history of the chef, I moved to experience the new and continue my training, which never ends.” During his training in Lorient, he rubbed shoulders with Olivier Roellinger, three Michelin star’ chef, and discovered the art of culinary travel. “He gave me a different vision of gastronomy, that of a journey on the plate. That inspired me.”
Sometime later, he heard that a chef was looking for cooks for his restaurant in Luxembourg (one Michelin star at the time). Driven by his desire to discover another world, he settled in Mondorf-les-Bains. He arrived as a simple chef de partie, and a few years later became a sous-chef. When he started as second chef, he was delighted to discover another facet of his job. The upstream work on the recipes, the embellishment of a menu in order to provide a customer experience. Meticulous, thoughtful, calm, he likes to take the time to think before imagining a dish, a menu, or even a plate setting.
“When customers see the plate, I want them to be curious about the gustatory journey they are going to experience.”
And with a snap of his fingers, or almost, here he is, 17 years later, Chef of Les Roses. Even though he has enjoyed working in a variety of kitchens, he has never felt bored since he started at Mondorf-Les-Bains. “Alongside Chef Pierron, we formed a real team, with a great sense of sharing, because as second-in-command I had my say, my vision to give and above all, we constantly questioned ourselves. It was very rewarding.”
Replacing Chef Pierron was a consecration for this passionate man who has always wanted to lead his brigade and above all to tell his own story. Respectful of culinary traditions and products, Chef Jagut offers a limited menu, which is an essential guarantee of quality. He revisits the basic cuisines with his very own touch. “When customers see the plate, I want them to be curious about the gustatory journey they are going to experience, I try to shake them up, to shock them, but in a good way!”
His takeover of the kitchen was accompanied by a complete makeover of the restaurant’s dining room. Chef Jagut was able to work hand in hand with the interior designer to imagine a décor that perfectly matched his kitchen. “We chose raw and natural materials, like wood, but arranged it in a noble setting with a few touches of madness. Just like my kitchen.”
Chef Jagut is a happy chef, who likes to reinvent himself and play with his customers to create a unique experience. And in this game, no one loses – on the contrary.
5, rue Flammang — L-5618 Mondorf-les-Bains
Tel. +352 / 23 61 14 10