We informed you about it last month, after more than twenty years at the restaurant “Les Roses”, Alain Pierron is handing over to his second François Jagut. KACHEN was present for this handover.
Every story has an end, but every end heralds a renewal. Thus, a page is turned for Alain Pierron but a new one opens for Chef François Jagut. For almost 15 years, he was his chef de partie and then his second, replacing him at the commands of the Roses’ kitchen was the logical next step. He has chosen Loïck Martinez, a young 23 year old chef with an overflowing passion, to support him and become his second.
The regulars of the restaurant already know François Jagut but it is now on this Breton whose contemporary cuisine finds its inspiration throughout the seasons that the spotlight is turned. He discovered cooking when he was a child, thanks in particular to his grandmother. He says it himself, “Cooking is a passion that I have cultivated since my early childhood.“
After training in a hospitality school, it is his internships in renowned starred houses that will allow him to gain solid experience. Amongst these are the Château de Locguénolé, a mecca for Breton gourmet food, and the Chaîne d’Or, a gastronomic restaurant in Normandy. His meeting with Olivier Roellinger and his work with Marc Veyrat, two great French starred chefs, greatly inspired him. And it was on 1st March 2005 that he took up the piano for the first time in the restaurant “Les Roses”.
During this exceptional evening, we had the honour of tasting the new must-haves of Chef François Jagut. Indeed, on the culinary side, the Chef happily combines seafood with Luxembourg’s jewels.
We started the evening with Mailian-Mailov Caviar on a Cannelloni of Our Trout and Fresh Goat Cheese followed by freshly cooked Lobster from Brittany, accompanied by roots worked in Pickles, a Roe Tile, all spiced up with a Tamarind Ketchup. Afterwards, we had the pleasure of discovering Saint-Jacques from a new angle. Indeed, it keeps all its place on the menu and even becomes the Chef’s Signature Dish. He brings an autumnal touch when accompanied by candied butternut but also a contemporary touch with a sorbet of fermented carrot juice. An ancestral technique that gives us something totally new and increases the flavours tenfold. Unexpected aromas, textures, a new taste palette! Finally, the Chef was able to surprise us with his dessert, a Tube of Chocolate filled with a Ripe Ganache, covered with a Cream of Madagascar Vanilla Cream accompanied by a Cep Ice Cream. A surprising and delicate combination.
A successful evening that highlights the talents and creativity of Chef François Jagut. To be discovered without moderation!
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