In 1998, Jacques Decoret abandoned the spotlight of Paris, where he was on his way to a very secure career – meilleur ouvrier de France in 1996 – in order to open his own restaurant in Vichy, a valiant wager that by no means promised success at the time. Decoret is an authentic acrobat of taste and juggler of the burners. He likes to entertain, and to be entertained, something which is clearly reflected in his cuisine, extremely ironic and, what’s more, ironic unto itself.
