{"id":235187,"date":"2020-11-25T16:42:12","date_gmt":"2020-11-25T15:42:12","guid":{"rendered":"http:\/\/lepuitsdutresor.com\/the-chef\/"},"modified":"2020-11-25T16:42:13","modified_gmt":"2020-11-25T15:42:13","slug":"the-chef","status":"publish","type":"page","link":"http:\/\/lepuitsdutresor.com\/en\/the-chef\/","title":{"rendered":"The Chef"},"content":{"rendered":"

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Born in the south of France, Jean-Marc Boyer started in Narbonne at the two-Michelin-star restaurant \u201cLe R\u00e9verb\u00e8re\u201d before moving to Paris, where he trained for more than 20 years with the best chefs.
In Paris, he worked at the restaurant \u201cDodin Bouffant\u201d of Jacques Mani\u00e8re, the forerunner of steamed cooking, and later he cooked for the military Governor of Paris in \u201cLes Invalides\u201d.
He left this prestigious position for another, equally prestigious: cook at \u201cPlace des Vosges\u201d. He spent twelve years with Chef Bernard Pacaud at the three-Michelin-star restaurant \u201cL\u2019Ambroisie\u201d before becoming a cook at \u201cLa Table de l\u2019Espadon\u201d at the Ritz Paris, Place-Vend\u00f4me.
Through all these years, he learned the culinary art alongside the greatest chefs: Loiseau, Lasserre, Gagnaire.<\/p>\n

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In 2003 he left Paris and settled in the village of Lastours, in the heart of the Cathar Country and at the foot of the Black Mountain, 12 km from Carcassonne. He created his restaurant \u201cLe Puits du Tr\u00e9sor\u201d below the four Cathar castles of Lastours, in an old textile factory overlooking the Orbiel River, and was awarded a star in the 2007 Michelin Guide.<\/p>\n

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Savoir-Faire<\/h2>\n

His cooking secret: offering unpretentious dishes with an unbeatable aroma thanks to natural ingredients and a demanding search for flavour.
The flavours of local products – meats, vegetables, fruits and herbs coming almost exclusively from local producers who are real connoisseurs of their land – guide his creativity.
This alliance of authenticity and quality allows our chef to unleash his creativity and the pleasure of enchanting his guests gives meaning to his continuous search for creations, guided by the rhythm of the seasons. .<\/p>\n

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Recognitions<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.6.5″ _module_preset=”default” overflow-y=”auto” custom_margin=”||||false|false” custom_padding=”0px|0px|0px|0px|false|false”][et_pb_column type=”4_4″ _builder_version=”4.6.5″ _module_preset=”default”][et_pb_accordion open_toggle_background_color=”rgba(0,0,0,0)” closed_toggle_background_color=”rgba(0,0,0,0)” _builder_version=”4.6.5″ _module_preset=”default” toggle_font=”Montserrat|||on|||||” toggle_font_size=”15px” toggle_letter_spacing=”6px” body_font=”Montserrat||||||||” background_color=”rgba(0,0,0,0)” text_orientation=”left” overflow-y=”auto” custom_margin=”10px|0px|0px|0px|false|false” custom_padding=”10px||0px|0px|false|false” hover_transition_duration=”150ms” hover_enabled=”0″ border_width_all=”0px” border_width_bottom=”1px” sticky_enabled=”0″][et_pb_accordion_item title=”Restaurant guides” open=”on” _builder_version=”4.6.6″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

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  • One star in the Michelin Guide since 2007<\/strong><\/li>\n
  • Note of 16\/20 and \u201cfavourite\u201d in the 2009 Champ\u00e9rard Guide<\/li>\n
  • \u201c3 chef\u2019s hat\u201d in the Gault Millau Guide<\/li>\n
  • The Pudlowski Guide<\/li>\n
  • The \u201cCarnet de Route Omnivore\u201d<\/li>\n
  • The \u201cBottin Gourmand\u201d<\/li>\n
  • The Hachette Guide<\/li>\n
  • The Hubert Guide<\/li>\n
  • The \u201cGuide du Routard\u201d<\/li>\n
  • The Fooding Guide<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

    [\/et_pb_accordion_item][et_pb_accordion_item title=”Culinary Performances” _builder_version=”4.6.6″ _module_preset=”default” hover_enabled=”0″ open=”off” sticky_enabled=”0″]<\/p>\n

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    • In London<\/strong>during the \u201cFestival Sud de France\u201d 2007<\/li>\n
    • In Paris<\/strong>under the aegis of Chef Pierre Gagnaire<\/strong><\/li>\n
    • In New York<\/strong>in 2010 he was the guest of \u201cThe James Beard Foundation\u201d that promotes culinary art<\/li>\n
    • In New York<\/strong>he cooked for the press at the \u201cBeno\u00eet\u201d restaurant under the aegis of Chef Alain Ducasse<\/strong><\/li>\n
    • In Beijing<\/strong> in February 2013 he made culinary demonstrations and participated in themed meals<\/li>\n
    • In Beijing<\/strong> November 2014 he made culinary demonstrations and participated in themed meals<\/li>\n
    • In Las Vegas<\/strong>in August 2014
      he spent a week cooking with Chef Pierre Gagnaire<\/strong><\/li>\n
    • In Beijing and Shanghai<\/strong>in November 2015 he participated in a culinary demonstration week at the TRB (Temple Restaurant Beijing), at the Beijing International Tourism Fair (BITE) and at the Park Hyatt Shanghai<\/li>\n
    • In Shanghai in 2016<\/strong>
      he participated in the Culinary Week at the Park Hyatt Shanghai<\/li>\n
    • In Tokyo in 2016 <\/strong>
      he participated in a \u201cfour-handed meal\u201d with Michelin-starred Chef Pachon<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

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      • 4th finalist in the 2018 Prosper Montagn\u00e9 International Gastronomic Cooking Competition<\/li>\n
      • 4th finalist in the 2017 Prosper Montagn\u00e9 International Gastronomic Cooking Competition<\/li>\n
      • New Talent of French cuisine during the event \u201cFood France 2005\u201d organized by Alain Ducasse<\/strong><\/li>\n
      • Champ\u00e9rard \/ Badoit 2005 Trophy of Young Local Chef<\/li>\n
      • Prosper Montagn\u00e9 Group Diploma and Badge of Culinary Merit from the \u201cGastronomic Order\u201d of Saint Fortunat with the \u201cRank of Knight\u201d<\/li>\n
      • Student of Auguste Escoffier<\/strong><\/li>\n
      • His restaurant \u201cPuits du Tr\u00e9sor\u201d was ranked by Foodi among the 100 best restaurants in France<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

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        • France Inter with Jean-Pierre Coffe<\/li>\n
        • Ch\u00e9rie FM<\/li>\n
        • 100% radio Castre<\/li>\n
        • Radio Narbonne<\/li>\n
        • RCF<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

          [\/et_pb_accordion_item][et_pb_accordion_item title=”Television” _builder_version=”4.6.6″ _module_preset=”default” hover_enabled=”0″ open=”off” sticky_enabled=”0″]<\/p>\n

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          • \u201cVivement Dimanche\u201d with Michel Drucker<\/strong> and Jean-Pierre Coffe<\/strong> on the \u201ccassoulet\u201d<\/li>\n
          • Joel Robuchon<\/strong> Cooking Show \u201cBon app\u00e9tit bien-s\u00fbr\u201d<\/li>\n
          • Film on Jean-Marc Boyer: \u201cHistoires naturelles – Cuisiner au pays\u201d<\/li>\n
          • Cooking lessons on the internet on TV Carcassonne<\/li>\n
          • American TV Show with \u201cCalemeco Cooking Class\u201d<\/li>\n
          • Show on Chinese TV<\/li>\n
          • Show on the TV programme \u201cSeasons – P\u00eache et Chasse 2016\u201d<\/li>\n
          • Culinary programme on \u201cGibier \u00e0 la carte! – Les carnets de Julie 2016\u201d<\/li>\n
          • Documentary \u201cA fond les champignons\u201d on morel mushrooms in September 2017 on the TV channel \u201cFrance 5\u201d<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

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            Born in the south of France, Jean-Marc Boyer started in Narbonne at the two-Michelin-star restaurant \u201cLe R\u00e9verb\u00e8re\u201d before moving to Paris, where he trained for more than 20 years with the best chefs. In Paris, he worked at the restaurant \u201cDodin Bouffant\u201d of Jacques Mani\u00e8re, the forerunner of steamed cooking, and later he cooked for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-235187","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/pages\/235187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/comments?post=235187"}],"version-history":[{"count":2,"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/pages\/235187\/revisions"}],"predecessor-version":[{"id":235189,"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/pages\/235187\/revisions\/235189"}],"wp:attachment":[{"href":"http:\/\/lepuitsdutresor.com\/en\/wp-json\/wp\/v2\/media?parent=235187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}