Jean-Michel Carrette

Chef Jean-Michel Carrette's culinary philosophy is deeply rooted in authenticity, independence, and a profound connection to his regional terroir, particularly the Tournugeois and Bresse. Initially inheriting his family's Michelin-starred restaurant at a young age, Carrette navigated a period of doubt and adherence to traditional methods before forging his distinctive "freestyle" approach. He champions a "cuisine sans filtre," devoid of pretense and rigid protocols, defining it as "moderne, avec des codes empruntés au registre de la bistronomie" rather than purely classical gastronomy. His ingredient sourcing is guided by "simple question de bon sens," prioritizing local producers and artisans. He meticulously selects products from his immediate surroundings: sandre, perche, silure, and ablettes from local Saône and Seille fishermen; Mangalitza pork from a breeder near Autun; and beef and lamb from Ferme du Mont Rouge in Blanot. This hyper-local focus extends to his tableware, sourcing unique ceramic plates from regional potters like Isabelle Rouaze, emphasizing a holistic artisanal ecosystem. While local provenance is paramount, he also judiciously sources beyond his territory for specific items like sea bass and langoustines from the Mediterranean or Brittany, ensuring quality without compromising his commitment against air-freighted products. Carrette's overarching vision is to "faire plaisir aux gens," creating a convivial and engaging dining experience that feels both audacious and comfortable. He actively resists being "boxed in," believing that "rentrer dans les cases, ce n’est pas intéressant." This ethos translates into a flexible, seasonal menu heavily "branché végétal," where inspiration, local bounty, and even travel experiences shape daily offerings. He blends his father's cherished classic recipes with his own modern interpretations, fostering a culinary narrative that honors heritage while embracing innovation and a playful spontaneity. Chef Carrette's signature approach is characterized by a "one shot" spontaneity and a "bordel organisé" (organized mess) in plating, reflecting his desire to challenge culinary codes and deliver "ciselée et surprenante" (chiseled and surprising) cuisine. His technical mastery is evident in his ability to adapt and improvise, working with products differently from one plate to the next, driven by "ce qu’on a sous la main et de notre imagination." This means a dynamic, ever-evolving menu where the execution of dishes is often decided in the moment, tailored to the available ingredients and his creative impulse. His flavor profiles are innovative, frequently incorporating a "multitude de condiments, d’herbes" to enhance seasonal, predominantly organic, vegetables. Carrette seamlessly integrates global inspirations and techniques learned from his travels into his regional base. A prime example is his pan-fried silure (catfish) coated in thick breadcrumbs, elevated with a bulldog-style sauce and light mayonnaise arranged in stripes, reminiscent of Japanese okonomiyaki—a direct nod to his explorations abroad. Another inventive dish features fritures d'ablettes (bleak) caught locally, rolled in gaudes flour (a regional specialty), and served in a "fish and chips" style bowl. Seasonal creations might include barbecued marinated quails with wild garlic tempura, echoing Tandoori chicken, or vibrant pickled chive flowers as an amuse-bouche. He also maintains his father's beloved "pâté en croûte de volaille et foie gras," showcasing his respect for culinary lineage while pushing contemporary boundaries. The presentation is further elevated by his choice of unique, elegant, and varied ceramic plates from local artisans, ensuring each dish is a distinctive visual and gastronomic statement.

Career

• Chef at Undisclosed Restaurant, Lyon
• Chef at Undisclosed Restaurant, Genève
• Chef at Undisclosed Restaurant, London
• Chef at Undisclosed Restaurant, Lyon
• Chef at Maison Troisgros, Roanne
• Chef-Owner at Aux Terrasses, Tournus

Mentored by Michel Carrette.