JEAN-FRANCOIS
ROUQUETTE
p a r k h yat t p a r i s - v e n d ô m e e x e c u t i v e c h e f
H A P P I N E S S I S S T I L L WA N T I N G
what you already have
{ jean-francois rouquette }
menu
“ I L I K E M Y C O O K I N G T O B E T A S T Y, G E N U I N E A N D
ALLAITON RACK OF LAMB
B E A R M Y P E R S O N A L S TA M P, ” says Chef Jean-François Rouquette.
W I T H AV E Y R O N T H Y M E
Chef Jean-François arrived at Park Hyatt Paris-Vendôme in 2005 with the
A N D R O S E M A R Y, A G R I A
vision of offering guests a cuisine appreciated for its authentic mix, genuine
P O TAT O E S “ AU G R AT I N ”
products and the Chef’s commitment: “When cooking, I seek inspiration from
my imagination, my personal roots, my deepest feelings.”
Jean-François’ squab served with turron, green and white beets, caramelized
onion sauce and an emulsion of vegetable juice epitomizes his audacious
approach to gastronomy. “I love using contradictory elements to achieve a
moving and powerful result,” he asserts. “I like risks and, at the same time, I
have to keep in mind my clients.”
A sense of camaraderie is to be found in the kitchen of Le Pur’, where each
dish is prepared to the client’s wishes. “Culinary work is like a Spanish inn; you
find there what you bring to it,” declares Jean-François, who creates a culinary
world that is personal, purposeful and bears the distinct mark of the chef. He has
no patience for reproducing the passe-partout meals served in posh canteens.
Today, Jean-Louis continues to persevere in his quest for a creative, daring
cuisine, seeking beauty, authenticity and sensitivity.
paris } 1
ALLAITON RACK OF LAMB
W I T H AV E Y R O N T H Y M E
AND ROSEMARY AGRIA
P O TA T O E S
serves 6
INGREDIENTS
For the Rack of Lamb
2 racks of lamb, 800 g (28 oz) each //
flour salt //
pepper from pepper-mill //
Espelette spices //
fresh thyme //
rosemary //
For the Agria Potatoes “Au Gratin”
300 g (11 oz) agria potatoes //
1/2 liter (1 pint) milk //
1/2 liter (1 pint) liquid cream //
1 clove of garlic //
200 g (7 oz) grated cheese //
3 } Peel the potatoes and rub the plate
for the gratin with a garlic clove cut into
two parts.
4 } Boil the milk and cream together,
then cut the potatoes into slices with a
thickness of 5 mm (0.25 inches), but don’t
wash them. Place them in the flavored
milk and cream and cook carefully until
the potatoes are soft.
METHOD
1 } Preheat oven to 200°C (39o°F).
2 } Season the lamb with flour salt,
pepper and Espelette spices, then place
in casserole and bake in the hot oven
for 10 minutes. Put aside.
5 } Put the potatoes in a gratin dish, then
add the grated cheese.
6 } Put the fresh thyme and rosemary in a
deep dish, then put in the racks of lamb.
7 } Place the dish back in the oven for
5 minutes at 210°C (410°F).
8 } Serve hot with the gratin.
W I N E PA I R I N G 2004 Elise Vintage, L’Herault Domaine de la Terrasse d’Elise
This wine is a blend of Syrah and Mouvedre with a yield from 10 to 25 hectoliters (220 to 550 gallons) depending on the year.
A wonderful dark red wine from the Languedoc region, it is matured for two years in oak barrels. Terrasse d’Elise winemaker,
Xavier Braujou, is a real discovery. He is a passionate and talented producer who is known for his uncompromising
and meticulous approach, treating his vines and the wine as naturally as possible. His vineyard is at Saint Jean de Fos,
6 km from Aniane and located in the Domaine de la Grange des Pères and Mas Daumas Gassac.
A sprig of rosemary and edible mushroom (top left). Lamb seasoned and roasted to a succulent pink (top right). Roasted rack of lamb
rubbed with herbs, spices and garlic (bottom right). Fresh greens lightly dressed and strewn with cherry tomatoes (bottom left).
L O C A L F L AV O R
From Jean-François Rouquette
IZRAËL GROCERY STORE
30, rue François Miron, 4th Arrondissement
Izraël is an old grocery store in the
Marais that offers products from around
the world. It specializes in spices, oils
and exotic fresh products such as aubergine caviar.
L’A S T R A N C E
4, rue Beethoven, 16th Arrondissement
L‘Astrance is a Michelin three-star
restaurant. The chef, Pascal Barbot, offers
a menu with fresh products worked each
day with passion and elegance.
LE DERRIÈRE
69, rue des Gravilliers, 3rd Arrondissement
Le Derrière is a quiet address with the
feeling of a family apartment. Guests are
received in all rooms of the comfortable
flat. The French menu is adapted to the
season.
M A R C H É D E S E N FA N T S
ROUGES
39, Rue de Bretagne, 3rd Arrondissement
“Le Marché des Enfants Rouges” takes
its name from a 16th century orphanage
in which the children were dressed in
red clothing. This is the oldest market in
Paris, situated in a beautiful covered hall.
Neighborhood locals come to the market
for coffee, lunch or shopping.
EPICES ROELLINGER
51, rue Sainte Anne, 2nd Arrondissement
La Maison des Trois Thés is an elegant
tearoom that offers teas from all over
the world. Professionals, tourists and
lovers of tea go to enjoy a cup of tea in its
charming atmosphere.
LE FRENCHIE
6, rue du Nil, 2nd Arrondissement
Le Frenchie is a fashionable new
restaurant and wine bar that offers an
international wine list. Chef Grégory
Marchand prepares an innovative and
refined French menu.
C A F É C O N S TA N T
139, rue Saint-Dominique,
7th Arrondissement
Owned by the famous confectioner
Christian Constant, the cafe is well
known for good bistro food and a friendly
atmosphere.
LES BISTRONOMES
34, rue de Richelieu, 1st Arrondissement
Located near the Louvre and Place
Vendome, Les Bistronomes was selected
as the best Parisian bistro 2012. Chef
Cyril Aveline and Silvain Cravero have
created a welcoming atmosphere in an
elegant room, as well as very good food.
COMME UN ROMAN
39, rue de Bretagne, 3rd Arrondissement
Located in the Marais, this independent
bookshop was opened by Karine Henry
and Xavier Moni, former teachers,
to celebrate books and the pleasure of
reading. English books are available.
THERE ARE FEW HOURS IN LIFE MORE
agreeable than the hour dedicated to the ceremony known as afternoon tea.
{ henry james, the portrait of a lady }
paris } 5
c u l i na ry i n s p i rat i o n s
t r av e l & f o o d
Chef Jean-François Rouquette works with finesse (top left). The chef
cooking (far left). Parisians stroll on the bank of the Seine (top right).
The cheese trolley at Pur’ (near right). The elegant façade of the
Park Hyatt Paris- Vendôme (center far right). Les Tuileries (bottom
right). Place Vendôme from the Vendôme Suite (bottom left).