The rant was powerful, as the big hats used to give voice in the kitchen know how to push. This Monday, April 5, invited to react in the program “C à vous”, on France 5, in the midst of the controversy over the existence of illegal dinners, the starred chef Michel Sarran does not mince his words: “Lamentable, scandalous”. “The rules have to be strict, he insists. I do not agree to see that meals are spent in authorities, in ministries or others while we are closed, with very small structures. “ And the star juror of the show “Top Chef”, whose gastronomic restaurant in Toulouse has been closed since the end of 2020, to demand sanctions and fines for those “Who feel above the law”.
But Michel Sarran wears several hats. And if the chef is sorry for the closure of his establishment, he can console himself by putting on his business suit. The one that allows him in particular to sign the Club TP90 card, the “company restaurant” – or rather “Management club” – the National Federation of Public Works (FNTP), 1,000 square meters of private lounges located on the eighth and last floor of an opulent building on the Champs-Elysées, at number 90, with a panoramic terrace and a breathtaking view of the Eiffel Tower. If the chef Sarran shows himself little, he can count on the talent of a team of cooks led by one of his “lieutenants”, the chef Frédéric Le Guen-Geffroy, employee of the company Michel Sarran Conseil, and pie specialist.
“The best restaurant in Paris”
“Smoked salmon lacquered with a lemon bergamot sabayon”, “White asparagus on a carpaccio of scallops and quenelles of lemon cream” or “Breaded langoustine on a creamy polenta” : since the beginning of the year, Muriel Pénicaud, the former Minister of Labor (2017-2020), now representative of France to the Organization for Economic Cooperation and Development, but also the deputies Les Républicains (LR) Damien Abad and Aurélien Pradié, former parliamentarian Laurence Arribagé, or Alice Lefort, the transport technical advisor to the office of the Presidency of the Republic, were able to savor this refined cuisine. Not to mention a list provided of heads of construction companies or other sectors, such as Karine Grossetête, director of public affairs at SNCF, who did not respond to our maintenance requests.
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