Jean Guy Etienne
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Jean Guy Etienne

Join the epicurean road to the soul

Average: 4.00/5

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About the Chef

Jean-Guy is a passionate chef, he was taught cooking in 1989 in France at “le Manoir du Lys” in Normandy on the ledge of the forest. He studied, working as an Apprentice, for two and an half years, to get his diploma with honours in 1992. This is where he learned to do the many stocks that he still uses today for sauces....... Jean-Guy is a passionate chef, he was taught cooking in 1989 in France at “le Manoir du Lys” in Normandy on the ledge of the forest. He studied, working as an Apprentice, for two and an half years, to get his diploma with honours in 1992. This is where he learned to do the many stocks that he still uses today for sauces. His cooking was inspired by the greats; Joel Robuchon and other French chefs such as Bernard Loiseau. Like many chefs, he started his career at the bottom as a commis chef. With experience, he climbed the ladder and worked in the suburbs of Paris, perfecting his craft under a Michelin star-trained Chef. During those years his passion for cooking bloomed. He arrived in Edinburgh in 1997 and worked in “La Bagatelle”, a traditional French restaurant, where he was offered the amazing opportunity to become the Private Head Chef to the French Consul in Edinburgh. Feeding the political world, the UK Ambassador to France, some celebrities, and the Consul’s family’s every-day meals helped him to further indulge his love of cooking. Throughout his long and varied career, he has been learning and perfecting the key ingredient to any good meal: sauces. With noble and earthy products used for hundreds of years combined with both traditional and quirky recipes, he wants to share his passion with you. Read all Hide

Location

Edinburgh +10 km

Spoken Languages

English, Français

Cuisines

Gastronomic, French, British

The Chef in 2 questions & answers...