Before being, for ten years, a member of the jury of the show Top Chef, before being the starred chef of several restaurants, or the author of several books including a Culinary Encyclopedia of the Territories of France, Jean-François Piège was a child from Drôme, who went to the market with his grandmother at Place des Clercs in Valence. From this “gourmet environment filled with nature”, he remembers, for Dauphiné Libéré, the ravioli of his childhood…
“There are as many ravioli recipes as there are families in Royans”
“I have fond memories of my grandmother who prepared the dough for the ravioli, it took time. Then she poached them in chicken stock. In general, we ate a chicken pot and ravioli on the side, it was tradition. She spent her day in the kitchen and told us: “This is the last time!” But the last time lasted a long time because it was to please us. Cooking is a pretty important act of love. Besides, in my Culinary Encyclopedia, there are Royans ravioli. There are as many recipes as there are families in Royans. My dad was from Saint-Jean-en-Royans, so that speaks to me. Especially since my grandmother was from Crest, in the south of Drôme, and she made ravioli differently. It's funny, within the same family, there are several chapels…”
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Lifestyle
