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Simon JOUËT
Presentation
Simon Jouët grew up in Brittany, then, after attending hotel school, embarked on a tour of France that enabled him to progress within a legendary establishment, that of Paul Bocuse: first at the gastro, then at L'Abbaye, where he had to manage large-scale meals and banquets. In the process, he acquired rigor and precision, discovering the satisfaction of fine-tuning every gesture to achieve excellence, even in the most basic creations.
In Josselin, Morbihan, he and his partner, Mounia, settled close to the basilica. Simon's cuisine is seasonal, authentic and full of character: no cheating with produce, no frills or camouflage.
M. E.
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Its recipes
Stuffed squid and risotto
Discover chef Simon Jouët's recipe for squid with risotto, burnt cauliflower and a white sage sauce.
More information
Simon JOUËT
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