Clover Green
The Portrait of the Chef
Born on 25 September 1970 in Valence, Jean-François Piège has established himself in just a few years as one of the greatest chefs of his generation. It was while having lunch in Jacques Pic's restaurant that the young Jean-François Piège decided to become a cook. After completing his training at the hotel school in Tain l'Hermitage, he gained solid experience with leading names in the gastronomic world.
In 1989, the young chef joined chef Christian Constant at the helm of the Crillon restaurant. But the call of military service pushed him into the kitchens of the Elysée (Official Residence of the President) where he met chef Joël Normands. Having accomplished his duty, he flew to Monaco to work alongside Laurent Gras in the restaurant Le Louis XV, whose owner is none other than Alain Ducasse. With a particularly sharp eye, he quickly detected the talent of the young chef.
In 2000, he entrusted him with the management of the Plaza Athénée restaurant for which Jean-François Piège won his first Michelin star. As if to complete the circle and crowned with this consecration, Jean-François Piège agreed in 2005 to manage the Crillon restaurant in which he began his training.
In 2009, he took over the Thoumieux brasserie with his associate Thierry Costes, above which he created a gourmet restaurant that will be awarded two Michelin stars in 2011.
In 1989, the young chef joined chef Christian Constant at the helm of the Crillon restaurant. But the call of military service pushed him into the kitchens of the Elysée (Official Residence of the President) where he met chef Joël Normands. Having accomplished his duty, he flew to Monaco to work alongside Laurent Gras in the restaurant Le Louis XV, whose owner is none other than Alain Ducasse. With a particularly sharp eye, he quickly detected the talent of the young chef.
In 2000, he entrusted him with the management of the Plaza Athénée restaurant for which Jean-François Piège won his first Michelin star. As if to complete the circle and crowned with this consecration, Jean-François Piège agreed in 2005 to manage the Crillon restaurant in which he began his training.
In 2009, he took over the Thoumieux brasserie with his associate Thierry Costes, above which he created a gourmet restaurant that will be awarded two Michelin stars in 2011.
The Restaurant
Clover Green, vegetal cooking.
Clover, the very first restaurant opened by the Piège couple in 2014, becomes Clover Green Spring 2018. Vegetables are the honorary feature here, no longer considered as a side dish but as the main ingredient. For example, we don”t talk about a “Boeuf aux carottes” but of a “Carottes Boeuf” where the meat becomes the perfect compliment to sublime the carrots.
Clover, the very first restaurant opened by the Piège couple in 2014, becomes Clover Green Spring 2018. Vegetables are the honorary feature here, no longer considered as a side dish but as the main ingredient. For example, we don”t talk about a “Boeuf aux carottes” but of a “Carottes Boeuf” where the meat becomes the perfect compliment to sublime the carrots.
The restaurant is not strictly vegetarian and other ingredients are not prohibited. Clover Green uses the vegetable as a whole, especially during the cooking process. Such as the asparagus cooked in rice. Intimate, elegant and modern, this restaurant has been decorated in collaboration with Charlotte Biltgen to reflect the culinary style. A spontaneous and true approach symbolised by the space which combines the dining area and the kitchen.
Clover Green
5, rue Perronet - Paris VII
Clover Green
5, rue Perronet - Paris VII
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