Jean-Pierre Bujard – EN

Before running his own Hôtel***-Restaurant “Les Bourbons”, this graduate of a hotel school and the Comité National de la Gastronomie worked in a number of top French establishments, notably alongside chef Michel Guérard, owner of “Les Prés d’Eugénie” and 3-starred in the 2020 Michelin guide.

Who is he?

A well-established figure on the Montluçonnais gastronomic scene, Jean-Pierre Bujard is a fervent defender of traditional Bourbonnais cuisine, which he has managed to modernise over the years and adapt to the habits and customs of a constantly evolving clientele.

The kitchen
Its terroir
Know-how

Passing on… a common thread

Keen to share and pass on his culinary expertise, this cooking enthusiast spent 10 years passionately chairing the “Les Nérios” association, which created the famous international culinary competition of the same name.

A lover of tradition

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A fervent defender of the local terroir and the many producers who make it up, Jean-Pierre Bujard has a marvellous grasp of the culinary language that blends Charolais, cheeses of character and other highly recommendable nuggets.

The interview

Which dish gives you the most pleasure to cook?

Meat in general is a noble product that I love working with and bringing out the best in.

What dish would you absolutely never eat?

Without hesitation: a Mac Donald’s product!

Do you have any special memories or anecdotes to share with us?

Preparing the closing dinner for the “Les Nérios” competition with a dozen chefs who had 2 or 3 Michelin stars. A real moment of happiness and culinary sharing!

If you were a sweet dish, you’d be :

A Norwegian omelette.

If you were a savoury dish, you’d be :

A well matured rib of beef…

If you were a hashtag, you’d be :

#chefgourmand