We got to know when he arrived in the grand duchy to open the restaurant L’Influence des Saveurs in Esch. He is now in charge of the kitchens at Les Jardins d’Anaïs. This is a new step for a chef whose work is recognised and appreciated by his peers, and who trained in some fine French establishments: l’Aubergade in Puymirol, Les Jardins de l’Opéra in his home town of Toulouse, Troisgros in Roanne, Les Trois Marches in Versailles and Michel Guérard in Eugénie-les-Bains. He has also spent part of his career abroad, notably in the United States (in New Orleans and Santa Barbara) and then in Moscow. He returned to Luxembourg for the kitchens of Place d’Armes and the restaurant La Cristallerie (where he was awarded a second star, following that of L’Influence des Saveurs). For several months, he had been sailing solo and--between further training himself and getting a a contract for the French and Belgian Embassies--thinking about opening his own establishment… though he abandoned the idea.
It will finally be at Les Jardins d’Anaïs in Clausen that the chef has chosen to set down his bags and take charge of the kitchens at this restaurant renowned for its gastronomic quality and hospitality. He is taking over the position left by Jéremmy Parjouet, who has chosen to develop his own restaurant in Bonnevoie (which we will present to you shortly).
Conserving quality cuisine
“My desire is to continue to offer homemade cuisine, using fresh, seasonal produce, always with quality in mind,” says the chef. For Annabelle Soutiran, the question of continuing in the same gastronomic direction was not so obvious. “After the departure of Jéremmy Parjouet, we sincerely asked ourselves the question,” says the owner. “It wasn’t easy to find a financial balance, as all the costs had risen considerably in recent years. But we’re very happy with the arrival of Fabrice Salvador and confident for the future.”
“The team now needs to be (re)assembled to ensure the expected quality and implement the new menu. Our customers will determine the final direction of the restaurant,” explains the chef. “What is certain is that we will continue to offer a business lunch and certainly one or more evening menus too. For the evening menu, the plant-based proposals will be more present and we will also be working on a vegan proposal, which is increasingly in demand.”
For the moment the chef must concentrate on working on partnerships with his suppliers, completing his team and implementing these new signature dishes. “We’re about to enter the wedding season, which is always an important activity for us,” explains Soutiran. “And we continue to welcome delegations and business meals on a regular basis. The new, fully reworked menu will certainly be unveiled in September. We needed a chef who not only knew how to cook, but also how to manage a team and control costs. With Fabrice, I’m sure we have what we need.”
, 2, place Sainte-Cunégonde, L1367 Luxembourg
This article in French.