Since 2017 we have taken over the restaurant, which was previously called the MAO. In 2018, we changed the name to our daughter's name, Les Jardins d'Anaïs. We also have seven rooms, mainly suites with different styles, including a colonial style or a library style with always the same guiding line around wood.
Our chef Jérémmy Parjouet works a lot with signature dishes in which you will always find a variation. For example, with lamb, which he will make into a fillet, mince or sweetbread, we can work with different shapes, and also with fish, which is always in season.
Nature has a lot in common with Pascal and myself, as we come from a rural background in Champagne, my parents being winegrowers and farmers. We grew up mainly outdoors, in contact with the earth and nature. That's why it's so special for us to be in this very green area here in the Clausen district, in contact with nature. It's a place where you don't feel like you're in the city centre, it's very peaceful.
In the kitchen, I was lucky enough to work with a great chef who has sadly passed away, Mr Joel Robuchon, for whom I opened an establishment, l'Atelier de Joel Robuchon, in London in 2007 with the executive chef, Mr Frédéric Simonin. He's a chef who uses ingredients that he always manages to enhance with noble products. I was very impressed by the way he managed to sublimate a vegetable, fish or meat, and the taste was extraordinary every time. The products were of course from representative regions. For example, if you wanted veal, you always chose veal from Aveyron. Working with him was always synonymous with attention to detail, whether it was a vegetable, fish or meat, you always had to respect the product above all else and present it to the customer in a remarkable way. For him, the customer was always king. He was always adamant about discipline, and that wasn't easy. But I learned a lot from him and his whole team.
We always have to make sure that when customers come to our establishment they come back to try a new menu, a new dish or a new seasonal menu. But luxury is also about making the customer feel at home, that's our motto with Pascal, when a customer comes in they should always feel good. They should be pleasantly surprised by what they find on the plate or by what they can enjoy with their family, friends or colleagues. It's a luxury to work in our profession because we have to make the most of all our suppliers, whether it's wine or the land, and we have to be able to showcase all these people who have a rich history. It's up to us to tell our customers a story that will make them want to come back.
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