Le chef Jean-François Fafournoux sublime le Livradois-Forez

The president of Les Toques who sublimates Auvergne on his plates

For nearly 30 years, this Auvergne chef has been at the helm of the restaurant Oaks in Augerolles. Also president of the Toques d'Auvergne, Jean-François Fafournoux likes to sublimate the natural products of Livradois-Forez.

At 15, he entered the brand new hotel school in Chamalières. At 20, he then joined his mother in the kitchens of the restaurant in Augerolles. Four years later, he runs the family establishment. Finally, today, the chef of Les Chênes combines tradition and modernity by offering a menu full of local flavors, with a touch of avant-garde.

As evidenced by this stew of chuck of beef with small vegetables. The crunchiness of the turnip, the sweetness of the carrot but also the softness of the meat, all pleasantly seasoned with coriander and Indian spices… The palate travels, it's beautiful and it's good.

Her favorite ingredient? " The vegetables ! If I had to work on just one thing, it would be the vegetables! »

Indeed, essential to maintain good health and very varied, they are an infinite source of inspiration for this dynamic chef who is happy with his profession.

A recipe for spring? “Asparagus tips cooked at low temperature. I cook them for 30 minutes at 85°. Peeled of course and vacuum-packed with a good pinch of salt. The flavor is retained. Add a drizzle of walnut oil. In texture, the asparagus is firm and soft: it's magic. »

Jean-François Fafournoux favors an extra-local selection Livradois-Forez

“With my suppliers, I work extra-locally. Freshwater fish, vegetables, cheese, honey, bread: everything is grown and made around Augerolles. I prefer the short circuit. We preach it on a daily basis with the Toques of Auvergne : it is our battle song if I dare say. » 

The association, of which he is president, brings together 44 heads of the four Auvergne departments. It then promotes local products and encourages collaboration with Auvergne producers. “Quality only comes through there: through small producers and local businesses. »

A recipe that works for this chef who welcomes gourmet regulars every day "coming from 50 kilometers around".