Jean-François Rouquette takes advantage of this moment to make you discover craftsmen and producers who work with him on a daily basis and go with him in the search of excellence. Together, they share the same philosophy: they want to offer the best of their craft.
Frédéric Lalos, Meilleur Ouvrier de France – Bakery in 1997, is working with the Chef Jean-François Rouquette since the beginning of his career. He is a loyal friend as well.
Selection of cheese, Paris
Marie Quatrehomme, Meilleur Ouvrier de France 2000 and cheese refiner, respects the tradition and makes discover the small regional producers.
Sylvain Huchette – The abalone served at our restaurant is raised in the sea and fed with fresh seasonal seaweed harvested by hand. This producer is a certified organic farmer.
Fruits and vegetables, Île de France
Thierry and Elise Riant, greengrocer in Suresnes, allow us to have fresh and local vegetables, to make us discover the best vegetable diversity.