Guillaume Gomez, a Famous French chef decides to leave the Elysee Palace

“Products are the basis of our business. There are the techniques, which allow us to cook French cuisine as we wish, but what the whole world envies us are our products, the French soil ”, the chief testified during the first confinement. In his latest book, At the presidents table (Éditions du Recherches Midi), published in November, it honors the Elysée brigade and fifty of its emblematic recipes. He details how the little habits of the residents of the palace have helped to change the dishes offered: exit the influence of the great Escoffier and his dishes that have become too rich. The menus are getting lighter over the years, “always based on seasonal, fresh and mainly French products ”.