Meilleur ouvrier de France
The professional career of Frédéric Jaunault is that of a man who not only knows how to cook and create cuisines, but also to share his know-how which has been cultivated since September 1977, where he demonstrated his early passion for French gastronomy and terroir by joining the ‘La Chesnay du Roy’ restaurant in Paris as an apprentice cook.
Frederic’s passion is inherited from his grandfather, a farmer and wholesaler at the Food Market of Paris (Les Halles de Paris), and his Breton father, a chef. With a rich personality, great inventiveness and an insatiable curiosity, Frédéric Jaunault has the qualities which form the bedrock of his success: rigour, consistency, hard work, mastery of the materials, interpersonal skill, in addition to exceptional culinary creativity, a desire to pass on his knowledge to younger generations, a fresh perspective on the fruits and vegetables being his particular specialism.
After gaining international chef experiences in Paris, New York and Bermuda as well as renowned restaurants and hotels: Concorde Lafayette, Ledoyen, Plazza Athénée, Normandy in Deauville, Bernard Loiseau Picardy in Le Touquet… In 1996, he decided to give a new direction to his career and created the “Fraich’attitude” workshops. In 1999, he accompanied the Ministry of Agriculture in the implementation of the national plan for health nutrition which earned him the award of agricultural merit in 2000.
After obtaining several international titles for Fruit & Vegetable sculptures. In 2011, he won the title of Meilleur Ouvrier de France (MOF) in the “Fruitier-Primeur” category. It is a consecration for the career of a man who never stops learning, continues to enrich his knowledge by multiplying his experiences, trains the next generation, and shares his passion with the greatest number of people, general public and professionals in France and abroad.