Recipes from yesteryear that are close to his heart
At 62, Jean-Louis Piquard is a native of the country who trained in the kitchens of his family and local caterers. He has never left his native land, and as it is in old pots that the best jams are made, it is in old casserole dishes that he simmers the best dishes of his childhood.
There is no question for him of deviating from these old recipes that he appreciates so much and it is clear that the customers are satisfied, the room of 80 seats, managed by his son Thibault and Alexandra his employee, is often full.
To obtain the best mark awarded by the two great chefs Yoann Conte and Norbert Tarayre, the chef of the Meuse restaurant had to cook a sauerkraut, which he revisited in the Meuse style, with products from the region, thanks to local producers , the Polmard butcher's shop, in Lacroix-sur-Meuse, or the Goujot market gardener.
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A dessert not imposed
The Meuse chef also offered an onion tart, ending with a non-imposed dessert, a large madeleine, flambéed caramel, and Mirabelle plum sorbet.
True lovers of his region, he wanted to show during the filming of the show, which also highlights local heritage, traditions, such as hand-seeded redcurrant caviar, or the Brie de Meaux AOP Dongé, offered to Pink by one of his fans during his concert in Hyde Park, as well as the family atmosphere of his establishment.
Tune in Monday, November 11 at 5:30 p.m. on M6 to find out the jury's results.
