The Seven Sins of Jean-Luc Rocha |
Chef, Saint James Paris |
|
While he acquired his art with famous Chefs like Gilles Blandin at the Vallon de Valrugues, Patrick Henriroux at La Pyramide, or Thierry Marx near Bordeaux, it is from the weekly family banquets that he got his taste for convivial moments, and from his father, a cabinetmaker, his sense for precision.
During his 14 years spent at Cordeillan Bages, this master of balance has made the Relais & Châteaux core values of sharing and generosity his own. It is now with the family of your favourite Parisian home that he has chosen to make them blossom.
Awarded with the title of Meilleur Ouvrier de France, M.O.F., Best Craftsman of France in 2007, this architect of flavours leaves nothing to chance. “A fifth of the dish is made of surprise, but before all it needs to remain comforting, identifiable, authentic and gourmand. I am attached to the traditions and to the products themselves. For me, a dish is a product cooked slowly of quick-sealed, and a sauce. The sauce is the most important part; it makes the dish. Then, I play with the textures: raw, cooked, a balance of flavours, bitterness and sweetness alike, spices but without excess. The harmony of the dish must be present at once. |
|
|
Then, I am especially careful about presentation: the plate must be elegant, beautiful even. And I always ask myself: how will the guest eat? I make a sketch to ensure that the dish is understandable.” |
|
|
Wrath - What makes you angry about the hospitality industry?
The lack of reactivity of certain suppliers. We are always on the search for new ideas and some suppliers are especially hard to move along.
Greed - If all your food fantasies came true what would be on your Plate?
It would be a magic composition, altogether full of love (for a significant other) and sensuality (to satisfy ones’ cravings) but also provoking (in order to generate just a bit of frustration).
Sloth - What do you do to unwind?
Relaxation is necessary to my balance.
Pride - What are you most proud of?
My professional career.
Lust - Is there anything that you are still lusting to achieve?
Transmit my passion further and inspire others to continue in this fascinating job.
Envy - who are you most envious of?
The inventor of the Béchamel sauce!
Gluttony - have you ever over indulged?
All the time! I am “life-glutton” in the sense that I live life fully and am always surprising my family or colleagues, deciding unforeseen trips, making presents...
|
|
|
|
|
|
|
We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
|
|
|