Jacques Decoret

Chef Jacques Decoret's culinary philosophy is a profound homage to his native Auvergne, transforming its powerful, inspiring geography and rich heritage into a sensory experience for his guests. His core ethos centers on prioritizing taste above all else, embarking on a subtle culinary journey that navigates the contrasts between the sophisticated spa town of Vichy and the wild, abundant landscapes of Auvergne. This vision is articulated through a triple focus: celebrating the sheer abundance of nature, from the ancient Forest of Tronçais to the volcanic peaks; embracing Vichy's art de vivre, culinary luxury, and historical legacy; and highlighting the purity and variety of the region's 109 natural springs, a unique link between the elegant town and its contrasting surroundings. Decoret is deeply committed to a "cuisine de proximité," meticulously sourcing ingredients from the best local producers within short food supply circuits and family companies. This includes specialized suppliers like Isabelle Simonet for Bourbonnais poultry, Hervé Laffont for local pond fish (zander, pike, perch), Laurence Finet for snails, and renowned regional dairies for cheese. The chef and his wife, Martine, also cultivate their own produce, utilizing the restaurant's green roof and their family orchards and gardens in the Bourbonnais Mountain, ensuring an "absolute respect for each product, used from A to Z." His overarching vision is a continuous quest for natural, original tastes, driven by an insatiable curiosity and a willingness to question culinary norms. Decoret weaves his artistic sensibility and childhood memories of a rustic, everyday life in Allier into his creations, imbuing each dish with "memories, humour, and emotion." He transforms these simple daily experiences into refined and sought-after dishes, giving a starring role to often-neglected ingredients from the past, demonstrating a playful yet profound approach to culinary adventure. This commitment to storytelling through food defines his "cuisine d'auteur," where every plate narrates a passionate conversation between the past and the present, reflecting the very soul of Auvergne. Chef Jacques Decoret's signature approach is a masterful blend of the subtle, the authentic, and the technically sophisticated. He holds that "perfection lies in precision," translating this into a highly refined technical style evident in his meticulous reflections on textures and low-temperature cooking methods, as well as his exacting attention to crafting rich decoctions for sauces and gravies. His culinary language is precise, focusing on each product in its entirety to bring out its purest essence, showcasing an "art of nuance" that is central to his cuisine. Decoret's innovative spirit extends to his approach to flavor and plating, where he orchestrates "symphonies of flavours" that pay tribute to Auvergne. He continuously explores combinations of textures, cooking techniques, and flavors, delivering an ethereal dimension to local cuisine. This creativity is exemplified in his ability to excel in both savory and sweet dishes, a rare talent among chefs. He plays with shapes, textures, colors, and flavors, as seen in his use of bee pollen, roasted milk powder, and honey-infused plants to transform the iconic white of meringue into graphically innovative, colorful creations. His plates, sometimes subtly touched by influences from his regular visits to Japan, are designed to tell a story. Among his most legendary signature dishes, the "Signature dessert: A combination of textures including milk, Charroux mustard and iced honey" stands out as a testament to his inventive use of local ingredients and textural play. His iconic meringues are transformed into "amazing pyramids created with square meringues," demonstrating his architectural precision in plating. Another notable creation is an "astonishing dish inspired by the Limagne with asparagus and trout, where the round curve of the Puy-de-Dôme is drawn," visually connecting his cuisine to the regional landscape. Additionally, his early pioneering efforts included dishes featuring "galette de pieds de porcs," sardine, and mackerel, which were considered unconventional for a Meilleur Ouvrier de France at the time, establishing his distinctive "cuisine d'auteur" focusing on often-overlooked ingredients. He also created a dessert around the "pastille Vichy."

Career

• Chef-Owner at Maison Decoret, Vichy
• Chef-Owner at Restaurant Jacques Decoret, Vichy
• Chef at L'Auberge des Cimes (Régis Marcon), Saint-Bonnet-le-Froid
• Sous-Chef at L'Arpège (Alain Passard), Paris
• Sous-Chef at Vichy Célestins Spa Hôtel, Vichy
• Chef de partie at Le Moulin de l'Abbaye (Régis Bulot), Brantôme
• Chef de partie at La Côte Saint-Jacques (Michel & Jean-Michel Lorain), Joigny
• Chef de partie at Maison Troisgros, Roanne
• Sous-Chef at Relais de l'Aérodrome (M. Rondelli), Nyon, Suisse
• Chef de partie at Le Marignac (Louis Pelletier), Grand Lancy, Genève, Suisse
• Commis de cuisine at Le Débarcadère, Saint Sulpice, Lausanne, Suisse
• Commis de cuisine at Le Charlannes, La Bourboule

Mentored by Régis Marcon, Alain Passard, Michel Lorain, Jean-Michel Lorain, Michel Troisgros, Rondelli, Louis Pelletier, Régis Bulot, Girardet.