A chef with a growing reputation returns to the kitchen in Lozère

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He had participated in the 14^e edition of the show Top Chef on M6. Eliminated after ten weeks of competition, he captivated the public with inventive dishes and his good humor. At the start of the year, he also opened a temporary brothel in Paris. And do it again this summer. Trained at the Paul Bocuse Institute, having worked at several establishments in Europe, Jean Covillault became chef in a four-star hotel in Paris, the Belleval, at just 24 years old (after having been sous chef at the Crowne Plazza). In short, it is a rising value of gastronomy.

And lately he was to Mende (Lozere). He had already come there in October 2023 to prepare a meal served in school canteens. It returned on October 17 and 18, 2024 as part of Taste Week. But in the central kitchen of Lozère Hospital, to develop and cook a menu on the theme of “pink pig” on Thursday and around pélardon (Lozère goat cheese) on Friday.

For patients, residents and staff

“Patients, residents and staff of Lozère Hospital, as well as children from Mendoise public schools, once again had the chance this year to taste dishes prepared by the chef himself,” rejoiced the town hall of Menda.

You pélardon

On the menu for October 17: pork (or salmon) terrine, pork (or beef) stew, fromage blanc and blueberry tart. On the menu for October 18: mushroom soup and bacon cream, squash and pélardon gratin and iceberg salad, caramel rice pudding and salted butter.

By the way, why did he choose Lozère among all the requests? Quite simply because he is… Lozérien!

The grandson of another personality in the department

Born in Mende, he is also the grandson of another personality in the department, Henry Giral who was a tailor and president of the Chamber of Trades and Crafts of Lozère from 1972 to 1998.

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