”For me, jamón ibérico is the best of all hams. It is a reminder of great meals and gatherings with friends. It is also a point of reference when you travel the world, it will never let you down.
In my kitchen, I use it on its own, with a glass of wine as an aperitif or as a ”condiment”.
It is such a long-lasting and powerful product that it can be a little extra to finish a recipe.
You can use a few shavings of it on eggs with mayonnaise, in a salad, and it changes everything!”
Chef at the renowned restaurant, Pouliche
After training at the Grégoire Ferrandi culinary school, Amandine Chaignot worked in restaurants such as La Maison de l’Aubrac, Maison Prunier, and the Plaza Athénée, where he learned from true masters of the kitchen such as Alain Ducasse, Jean-Francois Piège, Yannick Alléno, and Eric Fréchon from whom he learned his passion, his sensitivity and his inspiration.
His cuisine has French roots, but reflects simplicity and spontaneity. And it is always guided by pleasure and the idea of sharing.
All this has led him to win awards such as the Bocuse d’Or in the ”Bocuse d’Or France” competition, to be named ”Chevalier de l’Ordre des Arts et des Lettres” by the French Ministry of Culture, and to be a judge on Masterchef France.