Despite of being son of renowned restaurateurs, Jean-Michel Lorain decided to learn the family trade by training in different establishments other than his own. In 1983, after working for six years with the Troisgros brothers, then later with Frédy Girardet, he returned to Joigny where a decade later he took the reins of the establishment, not simply by continuing the process, but by introducing new culinary concepts as well.
