Resident Expert

It was in 2003 that I met Pascal Schneider while I was training Franck Putelat for the final of the Bocuse d'Or. Last year, when he proposed that I get involved with his School of Foie Gras project, the idea immediately seduced me for one reason in particular: foie gras is a product with so many possibilities, with still so much to learn and invent. It's also a commanding product, more difficult to work with than most think.

Moreover, these days, it can be bought raw, frozen, whole, deveined, sliced, diced or in nuggets...all of which generate different types of preparation and cooking, making it worth studying. With that in mind, I designed a training program that ties together two aspects: first, the study of foie gras basics, such as deveining, seasoning, the necessary precision and rigor of cooking it, all of which I will demonstrate; second, total creativity, with the participation of world-renowned chefs.

The other major focus of my mission was to design the workshop-laboratory, the key element of quality work and pedagogic exchanges between the teachers and the interns. The concept of the “cold piano” developed by Bonnet, which is today sought after by the biggest names in cooking, seemed to me to be the ideal solution, combining as it does design, precision, comfort and economy. I put all my faith into this project and I sincerely believe that everyone who comes here to be initiated into foie gras will find it difficult to leave !

Native of the North, Jean-Luc Danjou learned from celebrity chefs such as Robert Bardot, Joël Robuchon and at the Plaza Athenée. Awarded Compagnon des Devoirs Unis and Meilleur Ouvrier de France in 1986, and now a judge of the latter competition since 1993. Head of Culinary Department at the Lycée Hotelier of Toulouse, he is also the author of two works that are indispensable to professionals and hotel schools: La Cuisine (Nathan), and La Cuisine Professionelle (Delagrave).