Jean-Pierre Bujard

Before running his own three-star hotel and restaurant, ‘Les Bourbons’, this graduate of a hotel management school and the Comité National de la Gastronomie worked in numerous leading French establishments, notably alongside chef Michel Guérard, owner of ‘Les Prés d’Eugénie’, which was awarded three stars in the 2020 Michelin Guide.

Who is he?

A well-established figure on the Montluçon culinary scene, Jean-Pierre Bujard is a passionate advocate of traditional Bourbonnais cuisine, which he has successfully modernised over the years and adapted to the tastes and preferences of an ever-changing clientele.

The kitchen
Its terroir
Know-how

Passing on knowledge… a common thread

Keen to share and pass on his culinary expertise, this food lover presided over the ‘Les Nérios’ association with great passion for 10 years; the association is behind the famous international culinary competition of the same name.

A lover of traditions

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A passionate advocate of the local region and the many producers who make it what it is, Jean-Pierre Bujard is a master of the culinary language that blends Charolais beef, distinctive cheeses and other highly recommended gems.

The interview

Which dish do you enjoy cooking the most?

Meat in general is a fine ingredient that I love to work with and bring out the best in.

Which dish could you absolutely never eat?

Without a doubt: anything from McDonald’s!

Do you have a particular memory or anecdote from the kitchen to share with us?

Preparing the closing dinner for the ‘Les Nérios’ competition with around ten chefs holding two or three Michelin stars. A truly wonderful moment of culinary joy and sharing!

If you were a sweet dish, you’d be:

A Norwegian omelette.

If you were a savoury dish, you’d be:

A well-aged rib of beef…

If you were a hashtag, you’d be:

#chefgourmand