Chefs at home: the restaurant experience at home
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First broadcast on 11/14/2002 Hosting at home while keeping your feet under the table is the new trendy formula offered by home chefs. There are about twenty of them in France offering this service which is no longer a luxury. Starting at 30 Euros they can prepare a menu for six to ten people. That same morning they go shopping, do all the preparation at home, provide table service and clean the kitchen before they leave. The dream. Maxime Ogus is 25 years old. After hotel school, he worked for a year in a Parisian brasserie where he was furious not to know the reactions of the customers. 3 years ago, he decided to leave the brasserie and set up his own business as a home restaurateur. We follow him to a new client's house. After a tour of the "production site", in other words the kitchen, he sets the menu with the hostess: saddle of lamb in its crust, duo of asparagus with black olive butter, melting tian of baked vegetables. For home service, Maxime is accompanied by another chef, Nicolas. The meal costs around 243 euros, wine not included, for eight guests. At 35, Christophe Bouillault has already had twenty years of cooking under his belt. A chef in a 4-star restaurant just a year ago, he handed in his apron and set up his own business to rediscover the pleasure of doing his job like a luxury craftsman. It was after seeing Raymond Oliver on television that Christophe decided, as a child, to become a chef. An apprentice at 15, he gradually climbed the ladder and in 1999 became a chef in a 4-star hotel. There he realized that he now spent more time composing menus than cooking and decided a year ago to return to the kitchen as a private chef. In the small kitchen of his American client who lives in Paris, he concocted a royal meal: quenelles of liver and pigeons with honey, pineapple caramelized in cinnamon, and lobster flambéed with cognac. For all private chefs, contact with customers makes them want to surpass themselves. Christophe strives to introduce his client to the best of French gastronomy. And for the client, it is also a whole art of living that enters their home. Loic Pasco is Breton. He built up a loyal clientele in his own restaurant that he ran for ten years. A year ago, he decided to embark on a new adventure by becoming a private chef. His salary has been halved but he loves his new lifestyle and especially the direct contact with his clients with whom he shares "the intimacy of the kitchen". A documentary by Delphine Kargayan
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