Pampered Chef Philippe Jouse

Chef Philippe Jousse A selection of Pampered Chefs from
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Pampered Chef Philippe Jousse
Restaurant: Alain Chapel, Mionnay, France
Recipes from Chef Jousse: Roasted Figs in Port Wine on Fruit Bread with Apricot Marmalade
Flan Crab Cake with Artichoke Purée Saint-Pierre (John Dory) with Fennel and Confit

Philippe Jousse's parents owned their own boucherie-charcuterie in Villeneuve-Saint-Georges in France. His grandparents had a farm at Saint-Denis-les-Ponts. Between the two, his childhood was filled with wonderful foods and the freshest of flavors. With a palate trained so early in life, it was natural that he studied and obtained his C.A.P. in cuisine. Jousse apprenticed with M. Malapris at Le Pavillon des Princes in Paris.

From their, his work took him to Le Petit Montmorency in Paris, the army, then Le Chiberts in Paris and, finally, in 1982, to Mionnay, where he was commis, chef de partie and second de cuisine at Restaurant

Chapel. In 1989, he was half a world away, chef de cuisine at Restaurant Alain Chapel in Kobe, Japan; in July, when Alain Chapel passed away, Jousse returned to Mionnay and took over in the kitchens there.

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