Page 108 - The Book For Men Spring/Summer 2023

Imbert draws heavily on local and seasonal ingredients and is known for his simple, classic dishes with creative twists. “At the Relais Plaza, there are many dishes that pay homage to my grandmother. For instance, when the season is right, the stuffed tomato is one of the signature dishes,” says Imbert of his star menu items. “Other great ones from that restaurant are the country-style pâté and the bar en croute. At the Jean Imbert au Plaza Athénée, the star is the Marie-Antoinette brioche with caviar.”
Imbert’s famed dishes alone draw discerning diners from around the world; for example, the Christian Dior egg at Monsieur Dior, a soft-boiled egg on a bed of caviar and cream.
“At Monsieur Dior, we offer the Christian Dior egg, the Croque New-look, or the Catherine salad,” continues Imbert. “At La Case at Cheval Blanc St- Barth, there is a Caribbean spirit around dishes, such as chicken colombo, exotic fruits, and citrus fruits. On the VSOE, there are historic dishes, such as vol-au vent or the lobster salad.”
Imbert says the logistics of luxury train cooking depend on the journey and the destination. “If it’s a Venice-Paris trip, there are many things that are prepared in the laboratories in Venice, like sauces,” says Imbert. “Otherwise, most of the dishes are cooked on board the train. The preparation of a train journey is 50 per cent before and 50 per cent live. We also follow the season of the products and change the menus several times a year.”
As for Imbert’s personal journey, it wasn’t without its critics — though he’s currently proving them wrong. With zero Michelin stars under his belt at the time, some called his replacement of the legendary chef Ducasse at Plaza Athénée one that was influenced more by Imbert’s celebrity and influential social media presence than by his experience and accolades.
“Social networks are a plus for me, I’m happy and proud to share things with my followers when I have something to tell: whether it’s a project, a story, or when I really want to express myself,” says Imbert. “But I’m not at all addicted to posting all day long. I manage my own social networks. If I have something to say, I say it; otherwise I don’t.”
When he’s not in the kitchen or working on next menus, Imbert somehow manages to find a sense of balance. “Everything I do and all our projects make me dream; my balance also comes from keeping my children’s eyes on all this magic and dream that surrounds me in the projects I do,” says Imbert.
Despite his loyal celebrity clientele, Imbert has yet to cook for his dream dinner guest. “The guest I always dream of hosting is Michael Jordan, because he was my childhood hero and I think he’s the person I’d most like to have at my table,” says Imbert.
Imbert says he hopes that his greatest career highlight hasn’t happened yet, but remains tight-lipped on future projects. “It’s 11:26am and I’m about to go in the kitchen for service...,” says Imbert of his next career moves. Fair.
108 BFM / SS23 FEATURES / JEAN IMBERT