Grand Chef Relais & Châteaux Jacques Decoret is at the helm of Michelin star resaurant, Maison Decoret in France. His cuisine is the product of his life and culinary experience; “my cuisine aims to be personal and universal at the same time, imaginative yet down-to-earth, such as my medley of destructured hot chestnuts served in a crumpled newspaper cornet. Emotions, scraps of real life, that’s the idea…”
Chef Decort worked with many notable culinary masters, including Michel and Pierre Troisgros at their restaurant Maison Troisgros in Roanne, Michel and Jean-Michel Lorrain at La Côte Saint-Jacques in Joigny, Régis Bulot at Moulin de l’Abbaye in Brantôme, Alain Passard at L’Arpège in Paris, Régis Marcon at L’Auberge des Cimes in Saint-Bonnet-le-Froid. His time with them taught his discipline, sophistication and a sense of hospitality.
Having been awarded Best Worker of France in 1996, he continued working in my restaurant in Vichy from 1998 and later, from 2008, a few hundred metres down the road, at Maison Decoret, where he was awarded a Michelin star in 2005.