Father & Son

Jules passed on his expertise in butchery to his son.

Sébastien Faré
Executive Chef and instructor at the Maison de la Crème Elle & Vire®. Ex-Michelin-starred Chef at Restaurant Petrossian in Paris.
Jules Faré
Artisan butcher-charcutier until retirement after almost 45 years of service near Chinon in Tourraine.
Talk to us about your twosome
SF : My father taught me butchery-charcuterie trade: to gut a chicken, debone a rack of pork and even serve customers. He also passed on his taste for great products. When I started out in the culinary trade, game had become fashionable, I taught him how to make sauces for the game and we offered them to customers at the butchery in the form of ready-to-use kits.
JF : I taught him how to work with meat until he was 13 years old. Then, his culinary expertise made it possible for me to offer game as part of a catering range. It wasa family business. We did everything from A to Z, without a middleman.
Tell us about the story behind this recipe
SF : It is a nod to Elle & Vire and Normandy. Here we have lamb and the green colour of the vegetables which evokes the landscape. We thought about it together, he reminded me how to debone the lamb. Our French Touch comes from the unusual sour combination of broccoli and rhubarb, together with a hint of praline from the hazelnut paste for a sweet and savoury flavour.
JF : We employed all of our complementary skills.

Lamb grazed in Normandy

A nod to Normandy, with lamb served on a bed of lightly cooked green vegetables, fava beans, petit pois and broccoli. The surprising combination of broccoli and rhubarb and a touch of praline plays into the theme of the French Touch. A sweet-savourysour touch that fizzes on the tongue!

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Photo de Lamb grazed in Normandy
Photo de Lamb grazed in Normandy

flavours that fizz

Our talented duos

They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.

February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
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March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
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June
Myriam Sabet and François Daubinet
Chef & Chef
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July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
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August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
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September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
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October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
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November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Discover
February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Discover
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Discover