He is one of the most influent and avant-garde chefs of his generation… So it’s surprising that Piaget called upon Jean-François Piège to incarnate the image of the Polo S watch : “ I cannot wear any other watches. It’s so light you forget it. I even keep it on when I’m cooking at home”... A few day before the highly awaited openings of Clover Grill and Clover Shop, the chef gave us a very special interview directly from 7 rue de la Paix.
©James Bort
How does it feel to be a “muse” for a chef ?
It’s a dream come true. Obviously not to be a muse (laughs) but to find one’s self next to incredible personalities such as writer Joël Dicker, author of La Vérité sur l'affaire Harry Quebert, Malcolm Borwick, the polo player or the American actor and film director Michael B. Jordan. When you think of it, all these ambassadors are people who really bring something to their universe. It’s amazing to be able to work next to such persons for a brand where kindness is a very important value. I love this brand..
Piaget, 7 rue de la paix 75002 Paris. 01 58 62 37 00, www.piaget.fr
Chrisitian Louboutin, 19 rue Jean-jacques Rousseau 75001 Paris, eu.christianlouboutin.com
The dish you like to cook for your son
The other day, he took delight in eating Blanc Manger with English custard at the crème Grand Restaurant… I was really touched.
Also discover the blanc manger of Jean-François Piège.
Le Grand Restaurant, 7 rue d'Aguesseau, 75008 Paris. 01 53 05 00 00
What are the accessories you never part with?
My Louboutin shoes and my Piaget watch. These are two highly refined accessories. If you wear a nice pair of pants with broken down shoes: it’s not possible ! while Louboutin with a pair of jeans, that’s tops.
Piaget, 7 rue de la Paix 75002 Paris. 01 58 62 37 00, www.piaget.fr
Chrisitian Louboutin, 19 rue Jean-Jacques Rousseau 75001 Paris, eu.christianlouboutin.com
Your small coquetterie?
I adore Jo Malone. Their English Pear foam gel makes be go crazy. And I use it everywhere: in the house, in the toilets of the restaurant, at the office...
Jo Malone, 226 rue Saint-Honoré, 75001 Paris. 01 47 03 01 66, www.jomalone.fr
The last table you really like ?
Giovanni Passerini for his risotto nuggets. Tops.
All info on Giovanni Passerini, le meilleur chef italien de Paris.
The next table you intend to test?
Ore, the new table of Alain Ducasse at the château de Versailles. The decor looks incredible.
Ore, château de Versailles, 78000 Versailles. 01 30 84 12 96, www.ducasse-chateauversailles.com
A pleasurable sin to admit
It may seem quite strange for a star chef … But I am very keen about pizzas, especially those of Mozza I Los Angeles where I go often. It’s one of the rare dishes you can eat piping hot, tepid, cold and that gathers all the contrasts and sensations that I enjoy in cooking.
Pizzeria Mozza, 641 N highland Ave Los Angeles. www.la.pizzeriamozza.com
The perfect TV platter ?
Le Grand Restaurant, with the potato soufflé… Absolutely cult!
It’s the funniest film in the world, and… it happens to be the name of my restaurant ! My wife Elodie suggested the idea when we were discussing how to name our gastronomical venue. At the beginning, I hesitated … Before saying to myself that those who like us and like my cuisine would understand the reference...
A preview recipe to share with us ?
We will sell home-made cookies at the Clover Shop…
The COOKIES of Clover Shop
Ingredients for 40 cookies, time of preparation : 25 minutes, time of cooking : 9min
Ingredients:
729g of T55 flour, 342g of sugar, 429g of brown sugar, 429g ½ salty butter, 55g egg yolk, 75g egg white, 80g vanilla extract, 756g of Valrhona 70% chocolate, 13g of baking powder.
Progression:
Sift the flour and the baking powder in a bowl. Set aside. Beat the butter into cream and add the sugar for about 5 minutes until the texture is light. Add the eggs one by one and mix. Add the vanilla and stir. Add the mixture set aside at the beginning of the recipe and stir for 5 to 10 min. Add the pieces of chocolate without breaking them. Wrap the dough with transparent film and put in the icebox for 24 to 36 hours.
Shape the dough in small balls ( on sulfurized paper).
Sprinkle with sea salt (optional) and cook for about 9 minutes at 150 degrees. Then transfer the sulfurized paper on an iron rack for pendant ten minutes then take out the cookies and put them on another rack to cool them down.
© Annabelle Schachmes
