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About Relais & Châteaux
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Relais & Châteaux Chef

Jean-Luc Rocha

Relais & Châteaux Chef

Jean-Luc Rocha
Restaurant du Saint James Paris
Member Relais & Châteaux from 2012
43 Avenue Bugeaud
75116 Paris
France

HOTEL

Saint James Paris

15 rooms: 385-750 EUR s.i.
32 suites: 720-1690 EUR s.i.



RESTAURANT

Restaurant du Saint James Paris

Menus 140 EUR s.i. - Carte 120-160 EUR s.i.

For your information: 1 EUR = 1.16 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

My main influences were a need to share and a sense of discipline. I owe the first to my family, who set a high price on welcoming and hospitality, and then to all the chefs, both men and women, whom I have met over my professional life which started at the Hotel Management School in Luxeuil-les-Bains. They all passed on to me their love for good ingredients and the terroir, their work ethic, the need for something to look good as well as taste good… Starting with François Lachaux at Bas Rupts et Chalet Fleuri in Gérardmer, then Patrick Henriroux at La Pyramide in Vienne and finally Thierry Marx in my current Restaurant. I owe the second to these very same chefs. That is what led me to win the title of Best Worker of France in 2007. So I have received a great deal... and I have tried to give a great deal in return. As have Château de Cordeillan-Bages’ regular customers who have told me that they want to try out new experiences. The dishes I offer them are a blend of the classical and the modern, with different textures and flavours to create the surprises they are looking for. A game of questions and answers. I love it.

What is your Chef’s secret to preparing your star ingredient?

Foie gras is often associated with celebrations, but you don’t always need a special occasion to enjoy it. We serve it all year long. As a terrine, combined with spices, a fruity or acidic touch brings out all of its flavors and subtlety. On the grill it acquires more rustic, very delicate flavors. Or just cooked au naturel with salt, it’s a rich source of inspiration...

How do you go about selecting your ingredients?

I discovered goose foie gras in the Franche Comté region, where I was born. It was a real revelation! Foie gras allows a very wide range of expression, making it possible to invent new dishes and new combinations. I often source it from independent producers, but Maison Campet, at the Capucins market in Bordeaux, has an excellent reputation.

Quels sont vos produits de prédilection et vos critères de choix ?

Pour moi l’important est la biodiversité, la saisonnalité. Il faut être au plus proche du produit, adapter sa carte en fonction des saisons et toujours tendre vers la qualité optimale. Je suis passionné par tout et touche-à-tout mais j’ai une petite préférence pour l’huître et le foie gras, mes ingrédients de prédilection.

Quelle est votre signature ?

J’aime faire découvrir au client mes plats signature que sont « L’huître, caviar et pomme de terre », le « Foie gras en croûte de céréales avec un sorbet à la pomme » ou le Homard et la langoustine avec marjolaine ou origan. Toutefois, mes origines franc-comtoises m’emmènent parfois vers l’ « œuf au comté » ou « la saucisse de Morteau ». 

Avez-vous une astuce de Chef pour la cuisine du dimanche ?

Pour un repas en famille, rien de tel qu’un Poulet rôti auquel vous ajoutez oignons, champignons, thym, laurier, vin blanc… Faites-le cuire dans une cocotte en fonte fermée que vous disposez dans un four chauffé à 200 °C pendant 1h15-30 environ. Le poulet garde tout son moelleux et les saveurs explosent en bouche ! Un plat convivial !

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