Jean-Pierre Bujard

Before running his own Hotel***-Restaurant “Les Bourbons”, this hotel school and National Gastronomy Committee graduate worked in many great French houses, notably alongside Chef Michel Guérard, owner of the establishment “Les Prés d’Eugénie” and 3 stars in the 2020 Michelin guide.

Who is he?

Jean-Pierre Bujard is a well-established personality in the gastronomic landscape of Montluçonnais. He is a fervent defender of traditional Bourbonnais cuisine, which he has modernized over the years and adapted to the habits and customs of a constantly evolving clientele.

The kitchen
Its terroir
Know-how

Transmission…a common thread

Having at heart to share and transmit his culinary know-how, this lover of cooking has presided for 10 years with passion the association “Les Nérios”, at the origin of the famous eponymous international culinary competition.

A lover of tradition

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Fervent defender of the local terroir and the multiple producers who make it up, Jean-Pierre Bujard marvelously handles the culinary language that mixes Charolais, cheeses with character and other highly recommendable nuggets.

The interview

What is the dish that gives you the most pleasure to cook?

Meat in general is a noble product that I like to work with and sublimate.

What dish would you absolutely not be able to eat?

Without hesitation: a Mac Donald product!

Do you have a particular memory or an anecdote in the kitchen to confide to us?

The preparation of a closing dinner for the “Les Nérios” competition with a dozen chefs 2 to 3 times Michelin starred. A real moment of happiness and culinary sharing!

If you were a sweet dish, you would be:

A Norwegian omelet.

If you were a savory dish, you would be:

A well-aged rib of beef…

If you were a hashtag, you would be:

#chefgourmand