Pampered Chef Marc Janodet

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Pampered Chef Marc Janodet and his Pampered Chef Recipes

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Pampered Chef Marc Janodet
Restaurant: La Terrasse, Hotel Juana, Juan-des-Pins, France
Recipe from Chef Janodet: Seasonal Fruit

Some of the most famous names in France's constellation of stellar chefs and restaurants appear in Marc Janodet's background: Jacques Maximin, Roger Verge, Christian Morisset. Janodet, who heads the pastry kitchen at the Hotel Juana where Christian Morisset is chef, began as an apprentice of Chef Westermayer in St. Amour for three years, then went to work for Chef Penaud at Morbier. After his national service, he became commis patissier at the Sofitel Aquitania, then moved to the Sofitel Porticcio. In 1976 he went to work for three years at the famed Hotel Negresco as pastry chef; Jacques Maximin was the Negresco's chef. From there he moved to Grandes Etapes Parisiennes, then to Roger Verge's famed Moulin de Mougins,

where he worked in the fabled kitchen for nearly 6 years. In 1986 Janodet became pastry chef of Patisserie la Croustlle at Tarbes, working there for 10 years. Finally he was lured to the Hotel Juana to work with chef Christian Morisset, helping crown the dinners at the elegant but decidedly low-key La Terrasse.

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