La Poule au Pot *

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.

The Restaurant

La Poule au Pot, a ‘Bourgeois’ inspired Cuisine. 
With only three holders in 80 years, Jean-François Piège becomes, in 2018, the new proud owner of La Poule au Pot

For this Parisian institution, the Chef imagined a menu true to the heart and soul of his hexagonal culinary legacy, which, he is so attached too. Frog’s legs in garlic and parsley, old fashioned veal Blanquette, classic beef cheek and tail shepherds’ pie or white asparagus, snails and garlic butter... all of these dishes represent the generosity of the French “Cuisine Bourgeoise”. They symbolize the emblematic tri-colour know-how from the 19th century to the 50’s. High quality ingredients rehabilitated with the Chef’s secret touches and served in large silver platters or cast iron casseroles. In this authentic revised and convivial 30’s décor, the dishes reflect the past and the future.

This mythical restaurant who has always hosted the Halles local merchants and celebrities, whose names are nailed on to the woodworks, now welcome the amateurs of this French cuisine featured in the past, present and future by Jean François Piège.

La Poule au Pot (1 Michelin star)
9, rue Vauvilliers - Paris I