SPOTLIGHT ON Chef Jean-Baptiste Lavergne-Morazzani, the young one star chef.
At the age of 23, Jean-Baptiste Lavergne-Morazzini was awarded his first Michelin star at la Table du 11. Three years later, we find him in his “gastro” since transferred to the prettily paved courtyard of la Cour des Senteurs in Versailles. More space, more comfort … you have to give yourself the means to achieve your objectives! Because the star gave wings to this young prodigy, also at the head of Bistrot du 11, a cellar and soon, a vegetable garden of 1000 m2 not far away.
You are very young (27 years old), how do manage all your projects?
This is a great adventure for me, to have earned a star at 23. In addition, the satisfaction of having opened a restaurant with my father; I have a great team. My sous-chef has been with us since the beginning and Gabriel Gras, my deputy chef, is now in charge of the bistro. It’s really important! I realize that things are happening very fast, but are heads are to the grindstone and perhaps I haven’t really taken it all in. It’s the look and word of my customers that send me back to this speed.
And you still have work in progress! …
Your business is primarily a father-son duo?
My father had a family restaurant in the region and then needed a change.
I’m the one who sought him out, as we’ve always gotten on well; he’s open minded enough not to block me with my projects, to let me make my own choices, but he supports them with me. We are quite a pair! I am someone who is keen because I’m still young; he is wiser because of his age. In three and a half years, we’ve done a lot of things and I’m delighted. There is nothing better than working with your family when things go well. My father brings me a lot of serenity. Today, I could not see myself working without him. As well, we divide the tasks: he looks after the administrative side, while I like to be out in the field, changing menus and focusing on other things.
Are you seeking a second star?
What were the main constraints when moving the gastronomic restaurant?
Do you remember meeting the brand?
What role should your suppliers play in your opinion?
How did Matfer get involved when you set up the bistro and the new gastro version?
Matfer was in contact with our architects and supported us on the entire custom stainless steel part, preparation, organization and structure of the kitchen. They have really got a professional eye. Of course we are used to it as we use the kitchen every day. But, there are things we do not think about or do not even know about technically.
To have multiplied the number of participants in this kind of project would have been a mistake, so I wanted to make sure that we worked together on the bistro and gastro. And as I was happy with the relationship I had created with Matfer, I didn’t see any reason to change.
