Thomas Parnaud, chef of the starred restaurant Le Georges, located at the Grand Monarque in Chartres, created his signature bread in conjunction with Alexandre Viron from Moulins Virons. Discover his portrait…
The collaboration between the hotel-restaurant Le Grand Monarque and the emblematic Minoterie Viron is historic. It was pushed to its climax with the arrival, five years ago, of Thomas Parnaud, at the head of the starred restaurant Le Georges.
Inspired by the cereals of Beauce, the disciple of escoffier wanted to serve at the table of his restaurant, a signature bread. It was therefore to Alexandre Viron, President of the eponymous Moulins that Thomas Parnaud turned. Together, they spent two days hands in the dough to create this bread made from a blend of three flours.
The idea was for Thomas, who wanted to choose and select his product, to come and spend two days working with the flours from our 120 ancient and modern varieties, the sourdoughs and it is this blend that made it possible to make this unique bread.
explains Alexandre Viron.
A work that fascinated Thomas Parnaud. “My mother always told me as a kid that I could marry a baker, because I ate a baguette all by myself”he jokes.
Thomas Parnaud’s signature bread, Le Georges restaurant * • © Charly Krief
Georges’ signature bread is therefore made from Khorasan, a cereal considered the ancestor of durum wheat, grown 3,000 years ago, but also from rouge du roc, another ancient variety. “This created a bread with a unique taste, very subtle, leavened in such a way as to let the cereals express their taste”emphasizes Alexandre Viron.
In his kitchens, Thomas Parnaud also works with ancient cereals in other forms. “With ancient grains, the creativity is nearly endless. You can find it puffed, in tiles, in oatmeal which is a compote that dates back to the time of the Egyptians and that I like to rework in certain dishes… The possibilities are multiple”.
Alongside the Georges signature bread is also Retrodor, the emblematic bread of the Viron flour mill.
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