Jacques Faussat
Paris, France
⭐1 Star
The Experience
From Michelin Guide
Jacques Faussat, born in Gers and proud of it, clearly aspires to the simplicity of his childhood roots. A simplicity also passed down by Michel Guérard and above all, Alain Dutournier. Jacques’ meeting with the latter, also born in Gers, proved to be decisive in his career, starting with ten years spent in the kitchen of the Trou Gascon. He sign flavoursome cuisine made with intelligently crafted produce in a bid to nurture the flavours and aromas. Eater-friendly prices.
Unique Things
From Visitor Experiences
- Unconventional Table Setting: The restaurant features tables scattered with yards of space, which is unusual for Paris.
- Signature Family-Inspired Dish: The slow-roasted lamb dish, Epaule d'Agneau de Lait des Pyrénées, is inspired by Chef Faussat's mother's cooking.
- Vintage Armagnac Service: Chef Faussat personally serves vintage Armagnac to guests, adding a personal touch to the dining experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Jacques Faussat in Paris include:
Foie gras: Featured notably in the signature Potato Millefeuille dish paired with truffle juice, foie gras is used to bring richness and depth of flavor, highlighting the chef's focus on refined, traditional French ingredients with a modern touch.
Truffle (black truffle): Used alongside foie gras and in dishes like Œuf en meurette with smoked pork belly, black truffle adds an earthy, aromatic complexity that elevates the rustic flavors to a luxurious level.
Potatoes: Central to the signature Potato Millefeuille, potatoes are transformed into a delicate, layered preparation showcasing the chef’s skill in elevating humble ingredients into elegant presentations.
Langoustine: Featured in a coconut-infused soup, langoustine demonstrates the restaurant’s balance of seafood freshness with subtle, exotic flavors.
Winter root vegetables (celeriac, salsify, Jerusalem artichoke, crosne): Used in meat dishes as a declination of roots, these ingredients reflect the chef’s commitment to seasonal, earthy produce that complements the richness of the main proteins.
These ingredients illustrate Jacques Faussat’s culinary philosophy of combining simple, high-quality produce with refined techniques to nurture flavors and aromas, rooted in his Gascon heritage and influenced by mentors like Alain Dutournier.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Menu (5 courses): €120
- Dinner Menu (7 courses): €180
A La Carte
- Foie Gras: €45
- Compression of Potatoes and Foie Gras: €48
- Sautéed Lamb from the Pyrenees in Blette Habits: €42
- Croustade Légère du Pays Gascon: €25