Jean-François Rouquette chooses to work with producers who share his philosophy and go along with his approach towards excellence.
With sharing and transmission as goals, the Chef succeeded to create an authentic and contemporary cuisine, just like Park Hyatt Paris-Vendôme’s brand image.
Located between Opéra Garnier and Place Vendôme, Pur’ – Jean-François Rouquette’s restaurant shows a real ballet in the hall and the kitchen. Michelin starred restaurant with 4 Gault & Millau toques, it was one of the first Parisian establishments to offer a completely open kitchen for a sincere, human and fine-dining meeting.
The private culinary world of Jean-François Rouquette is inspired by nature, the seasons and the people that he met. This is the result of 35 years of experience and the fruit of his trip diaries, in the manner of abalones from Plouguerneau – his signature dish – slowly candied in spring, or cooked as a red wine stew in winter.
Initially as a roaster, Jean-François Rouquette carries us in his childhood spent in the restaurant of his parents from Aveyron; it was from the aromas of his mother’s kitchen that his feel of tasteful dishes was born. Today he offers a tasty and refined market cuisine, based on fresh seasonal products, giving pride of place to local producers.
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