Restaurant: Le Diane is a Michelin-starred restaurant overlooking the lush gardens of the luxury Hôtel Fouquet's Barrière, just a short stroll from the Champs Elysees. Le Diane offers an extraordinary culinary experience in French Gastronomy.
Chef: Brittany native Chef Jean-Yves Leuranguer was the son of a cook. He grew up around food knowing from an early age that he would be a chef. After his schooling, he interned at some of France’s finest hotel restaurants and the internships led to jobs. In 2003, Chef Leuranguer was appointed executive chef at the renowned Fouquet's restaurant. Three years later he became head chef of the kitchens at Hotel Fouquet's Barrière. Today he oversees the cuisine for five restaurants, including Le Diane.
Butter: Le Diane serves Maison Bordier butter three ways: unsalted, smoked and salted, and flavored with seaweed.
Commentary: Chef Leuranguer remembers that as a child in Brittany, his parents would send him to get butter from a local farm. He enjoyed watching the farmer pumping the handle on the churn and beating the buttermilk from the butter.
In his childhood home, the family ate only salted butter (typical of Brittany). When he attended cooking school, however, he encountered only unsalted butter. He couldn't help but salt it. When he began working in Paris, he first encountered pasteurized sweet butter, but still preferred the home-churned butter of Brittany. In time, though, the dairies in Brittany changed their cows’ diet from grass to corn silage. When Leuranguer returned home to visit his parents, he found that the taste of the local butter had drastically changed and he could no longer enjoy its new stronger flavor.
Fouquet's Barrière Hotel
46 Avenue George V, 75008 Paris, France
33 1 40 69 60 60