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Amandine Chaignot x Antoine Jacobsohn: For a taste of the living
A gardener and a chef, an engineer and a cook, both passionate about the other's world - he of the restaurant, she of the kitchen garden. The meeting was natural, even inevitable. Amandine Chaignot invited Antoine Jacobsohn to her first restaurant in Paris, Pouliche.
Amandine Chaignot's exemplary career has taken her from gourmet restaurants to a country bistro in the heart of the Perche region, leading her to turn her kitchen into a field of experimentation for the common good. Now at the helm of four restaurants, including three in Paris, she embodies a new generation of free-spirited chefs. Since 2007, Antoine Jacobsohn, assistant to the director of the École nationale supérieure de paysage in Versailles, has been in charge of the Potager du roi, a showcase for excellence à la françin his own way, he popularizes the (re)discovery of sometimes forgotten fruits and vegetables, and explores the relationship between the history of plants and contemporary production and consumption practices. Passionate about both culture and cuisine, they recognized each other and went from being formal to informal with disconcerting ease.
Gault&Millau: The restaurant that has just opened in Perche is called Sauge. Why is it called Sauge?
This article is taken from Gault&Millau, le magazine #7. Find the latest issue on newsstands or in our online store.
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