Since 61% of you were in favor of meals prepared by a master Chef, we went in search of the most passionate, exciting Chef. This is how we found Chef Jean-Michel Lorain.
Drawn by the idea of sharing his refined, simple and accessible cuisine with you, Chef Lorain has created a selection of colorful, rustic, gourmand dishes.
On your next flight, you can savor his "Terrine de Brousse and sweet pepper tian Provençal sauce", his "Dos de Cabillaud, cod lightly seasoned with saffron, served with squid ink toast and rouille sauce" or his Burgundian style "Joue de Bœuf” with Vitelotte potato purée and hazelnut oil, and pickled onions in red wine". Your mouth’s already watering, isn’t it?
> Discover our à la carte menu.
Based near Burgundy, just an hour and fifteen minutes from Paris, at Côte Saint Jacques, Chef Jean-Michel Lorain heads a tiny paradise in the greenery surrounding the Yonne, where his two Michelin-starred restaurant is adjoined to the Hôtel Relais et Châteaux. A tranquil inviting place, it is the embodiment of a longstanding family tradition. In 1983, Jean-Michel Lorain joined his father Michel in the kitchen. Michel himself had followed in the footsteps of his mother Marie, founder of the Côte Saint Jacques in 1945 - then, just a simple boarding house.