Histoire de transmission - Jean-François Rouquette and Amélie Darvas

Sylvie Berkowicz | 7/11/22

Apprenticeship is a key moment in a chef's life. It's often at a very young age, around 15 or 16, that a student comes into contact with the reality of the profession he or she has chosen and for which he or she is training. From house to house, apprentices come into contact with a variety of personalities and more or less benevolent contacts. He or she will also forge the foundations of his or her future kitchen, when the time comes to imagine it. On the occasion of a four-hands meeting between Jean-François Rouquette, chef of the Pur' restaurant (4 toques) at the Park Hyatt Paris hotel, and Amélie Darvas, of Äponem (3 toques), her restaurant opened in the Hérault region in 2018 with her partner Gaby Benicio, the chef and his former apprentice look back on this memorable experience. For both of them...

These news might interest you

Tables & Chefs

10 restaurants with sea views in Brittany

Read

Tables & Chefs

10 short foods for trendy, low-priced meals in France

These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.

Read

News & Events

Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux

For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.

Read

News & Events

Thierry Pruvot, a Pré Catelan legend takes his leave

After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.

More information

Chef de service Thierry PRUVOT

Restaurant Le Pré Catelan
75016 PARIS

Tables & Chefs

LAVA, where asparagus flames and chocolate froths

At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.

Read

Tables & Chefs

Pierre-Jean Quinonero in 5 desserts

Pierre-Jean Quinonero, pastry chef at the Grand-Hôtel du Cap-Ferrat, takes a look back at five of his creations that have marked his career and perfectly represent his world.

More information

Pastry Chef Pierre-Jean QUINONERO

Restaurant Le Cap - Grand-Hôtel du Cap-Ferrat
06230 SAINT-JEAN-CAP-FERRAT