Jean Michel Lorain
Jean Michel Lorain (January 7th 1959 with Migennes in Burgundy) is a Grand chief cook French of the restaurant the Coast Saint-Jacob with Joigny in the Yonne in Burgundy. With his/her father Michel Lorain (1934): 19,5/20 with the Gault and Millau and Three stars with the Guide Michelin since 1986.
Biography
Michel Lorain
Born in 1934 and wire from Marie Lorain (restorer founder of the Coast Saint-Jacob with Joigny on banks of the Yonne in 1945). Michel Lorain enters in training in a pastrycook then succeeds his mother with the Coast Saint Jacques in 1958 with his wife sommelière Jacqueline.In 1971, Michel obtains a first star Michelin and a second in 1976. In 1977 the Coast Jacques Saint enters the chain of the Relais & Châteaux.
Jean Michel Lorain
Jean Michel Lorain is born on January 7th, 1959 with Migennes (8 km of Joigny) in Burgundy, wire of Michel and Jacqueline Lorain.Jean Michel obtains a vat C (maths, physics) before entering in training at famous the Pierre and Jean Troisgros (Troisgros Brothers) to Roanne in 1977. He spends then a year at Taillevent to Paris to the sides of the chief Claude Deligne in 1979.
He carries out his military service then joined his father at the family restaurant the Coast Saint Jacques of Joigny during one year then improves in the chief Frédy Girardet with Crissier in Suisse during one year and half in 1982.
In 1983 it returns definitively to Joigny to with dimensions of his Michel father. He marries Brigitte of which he has two girls: Navy and Alexandra.
In 1986 Michel and Jean Michel Lorain are rewarded for one 19/20 with the Gault-Millau and for very prestigious the Third star of the Guide Michelin. Jean Michel thus becomes at 27 years the youngest chief to obtain 3 Michelin stars.
In 1993 Jean Michel is named Chef of the year by Christian Millau with the note of exception of 19,5/20. Michel Lorain takes his retirement then.
In 2004 the Coast Saint Jacques is again crowned of 3 stars after having lost them in 2001 following important work to renovate the restaurant completely.
Some receipts
- Coast of Calf of milk, Jerusalem artichoke S truffles and cream of Garden peas to the Bacon, calf juice to the arabica
- Snail S small-gray stoves and new Potatoes crushed with the cream of Parsley and the Garlic
- Poêlée of thighs of Frog, Broad bean S and new Apples on a rust slightly saffroned
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