Les Ambassadeurs
As a boy Jean-François Piège dreamt of becoming a gardener and though he has long since given up his horticultural ambitions, he reveals his passion for fresh produce in the kitchen of Les Ambassadeurs. It was in this same kitchen in Paris's luxurious Hotel de Crillon that 20 years ago Piége was initiated into the world of hotel fine dining. He returned as Head Chef in 2004, after working at Alain Ducasse's Louis XV and Plaza Athénée. The only thing that comes close to taking the spotlight away from the perfectly executed dishes at Les Ambassadeurs is the opulence of the refurbished 18th century ballroom, with its marble floors and crystal chandeliers.
Behind the stove:
Jean-François Piège
What they say:
"Here, in short, was as near as I've come to gastronomic perfection in my life." Tracey MacLeod, The Independent
New dish this year:
Bar Tapioca d'Huître
Not a lot of people know that:
Piége worked in the kitchens of the French presidential palace during his military service.
Hôtel de Crillon, 10 Place de la Concorde, 75008 Paris, France+ 33 (0)1 44 71 16 16
www.crillon.com
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