Jean-Paul Abadie (born 18 February 1958) is a French

chef A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the di ...

. He was named "Chef of the Year" in 2004 by Gault et Millau and has two stars at the Guide Michelin since 2002.

Training and career

Jean-Paul Abadie was born in

Lannemezan Lannemezan (; Gascon Occitan ''Lanamesa'', "heath of the middle") is a commune in the Hautes-Pyrénées department and the Occitanie region in south-western France. The inhabitants are called Lannemezanais. Lannemezan is the largest city i ...

in the department of

Hautes-Pyrénées Hautes-Pyrénées (; Gascon/ Occitan: ''Nauts Pirenèus / Hauts Pirenèus'' awts piɾeˈnɛʊs ; alts piɾiˈneʊs ) is a department in the region of Occitania, southwestern France. The department is bordered by Pyrénées-Atlantiques to t ...

. In 1976, he graduated at the hotel school of

Tarbes Tarbes (; Gascon language, Gascon: ''Tarba'') is a Communes of France, commune in the Hautes-Pyrénées Departments of France, department in the Occitania (administrative region), Occitanie Regions of France, region of southwestern France. It is ...

and began his professional career as a

chef de partie A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants, sometimes referred to as demi-chefs, who operate i ...

at the Hôtel Trianon Palace in

Versailles The Palace of Versailles ( ; ) is a former royal residence commissioned by King Louis XIV located in Versailles, Yvelines, Versailles, about west of Paris, in the Yvelines, Yvelines Department of Île-de-France, Île-de-France region in Franc ...

. In 1978, he arrived in

Brittany Brittany ( ) is a peninsula, historical country and cultural area in the north-west of modern France, covering the western part of what was known as Armorica in Roman Gaul. It became an Kingdom of Brittany, independent kingdom and then a Duch ...

and obtained job of chef de partie at the

Sofitel Sofitel Hotels & Resorts is a French hotel chain of luxury hotels based in Paris, France, and owned by Accor since 1980. Founded in 1964 in France, Sofitel quickly developed worldwide to reach more than 200 properties. In 2008, Sofitel became a b ...

Quiberon Quiberon (; , ) is a commune in the French department of Morbihan, administrative region of Brittany, western France. It is on the southern part of the Quiberon peninsula, the northern part being the commune of Saint-Pierre-Quiberon. It is ...

. It is in March 1985 that he founded his restaurant ''L'Amphytrion'' located in

Lorient Lorient (; ) is a town (''Communes of France, commune'') and Port, seaport in the Morbihan Departments of France, department of Brittany (administrative region), Brittany in western France. History Prehistory and classical antiquity Beginn ...

in the department of

Morbihan The Morbihan ( , ; ) is a departments of France, department in the administrative region of Brittany (administrative region), Brittany, situated in the northwest of France. It is named after the Gulf of Morbihan, Morbihan (''small sea'' in Breton ...

, where he obtained his first

Michelin star The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin stars for excellence to a select few restaurants in certain geographic ...

in 1990. He then obtained his second Michelin star in 2002. With a grade of 19/20 at the Gault et Millau, he was named "Chef of the Year" in 2004. His wife Véronique, who also worked at the restaurant ''L'Amphytrion'' and was in charge of the wine cave, was named best

sommelier A ''sommelier'' ( , , ), ''chef de vin'' or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the ''s ...

of the year by the Gault et Millau in 2009. The same year, Jean-Paul Abadie entered in the very closed circle of the famous chefs honored with 5 toques by the Gault et Millau.

Culinary manner

The cooking philosophy of Jean-Paul Abadie is expressed in the natural work of the product and the refuse of the superfluous. According to the Gault et Millau, his cooking has a science of spices compared to the one of Olivier Roellinger and a subtility forcing on never forcing the taste.

Personal life

Jean-Paul Abadie was married to Véronique Abadie, who died in 2012. The couple has two sons, Paul and Quentin, who is also a restaurateur at Lorient.

Books

References

External links