This son of a mason, born in Poitiers and now a world renowned chef, never ceases to amaze us. He was elected “best worker in France” in 1976, “chef of the year” in 1987, “chef of the century” in 1990 by the Gault & Millau guide, having obtained 3 stars in 3 

years for his restaurant le Jamin in 1984. Generous in body and spirit, open-minded and curious, he has made the terms “luxury and simplicity” his own and the  summary of a lifetime. 
He shared his definition of luxury with Luxe-Magazine.

What is your definition of luxury?

Being free to do what you want to do when you want to. It is being happy, because luxury is not material.

What luxury couldn't you do without?

I like everything that is electronic: vertu, iPad, iPhone…
I also like watches: Chaumet, Hublot, and Cartier

What is the height of luxury for you?

Wearing something that is not in vogue.

Why do you always wear black?

On one hand because it is an easy choice, and on the other hand because it is chic and elegant!
Moreover, you will notice that in my workshops the decoration is in red and black, (day and night).

What is your favourite wine?

Bruno Paillard NPU champagne, a dry non-vintage, Pape Clément and Dom Pérignon.

What is your favourite car?

BMW technology. I find the BMW 750 four-door saloon truly marvellous. 
Bentley, Rolls-Royce.

What is your favourite dish?

It depends on the product and the moment. I like sliced sausage in good company and truffles or potatoes which made me famous.

Katya PELLEGRINO, March 2011 
for LUXE Magazine

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