Jean Franciose Salet

Born: 

Pau (France). 

History:

I was passionate about food from a very young age. I studied at Ferrandi Paris, before training at only 2 and 3 Michelin-starred restaurants from Arzak in Spain, Lenotre, Le Crillon and Elysee’s du Vernet in Paris. 

Have you always wanted to be a Chef? 

Yes, from the age of 5, it’s a real passion. 

How would you define your style? 

I try to keep it as clean as possible, without mixing too many flavours. 

Your greatest culinary inspirations/influences: 

Alain Ducasse. 

What do you love about this business? 

The freedom. 

An ingredient you can’t live without? 

Olive oil. 

Most ‘eyebrow raising’ menu item? 

"Onion soup” soufflé. 

Signature dish:

Roasted duck breast, kale, date and parsnips.