Hostellerie since the middle of the 17th century, the Grand Monarque, in Chartres, has a new master in the kitchen, a young chef who has worked with Joël Robuchon and Éric Fréchon: Thomas Parnaud. “In Chartres, we have a little over a million tourists over the year, thanks to the cathedral, with a large part usually coming in the summer.”
The big question of this beginning of summer is to know if the tourists will return in droves? Whatever the case, Thomas has prepared a map inspired by his memories for passing visitors and for his followers. “The summer encourages us to create particular creations as I am a native of Martinique, and that I did my hotel school in the south of France, near Perpignan. For example for my Culoiseau poultry, local, I grill it on the grill. boucanaise with a little sugar cane. ” Designated “Great of tomorrow” by Gault and Millau, Thomas Pernaud has also managed to retain the Michelin star of his predecessors. His suggestion for the summer, on the show, is a tomato marinated in sherry vinegar. Thomas Pernaud also draws some ideas from Escoffier, who multiplied the so-called preparations “à la Chartre”.
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