Christian Constant, the small confidences of a star chef

What is your latest news, chef ?

I am opening a restaurant with the Cocottes flagship, in the casino of Geneva. Here, Swiss clients will find a winning formula, that has proved its success in Paris, with recipes everyone is familiar with, such as eggs mimosa, daube provençale or a fricassée of chicken from the Bresse region.

What is the meaning of the Paris Bistro operation ?

With a group of chef friends, I participate in this event, sponsored by the City Hall, to ensure the promotion of Paris and enhance our chances to be selected for the Olympic Games of 2024 and also to encourage real traditional bistros as well as young talents who are launching their own restaurants.

Christian Constant revisits the recipe of the leek vinaigrette while respecting the product. © DR

The lobster medalions and the scallop tart are amongst the signature dishes of the chef. © DR

Have you given in to vegan and gluten free trends ?

It's not the way i like cooking. I like maintaining the traditions of our regions and the dishes of my childhood. I am not going to change my culinary style at 67 years old, but of course I like to please my clients for whom I always cook alternative dishes that they can enjoy.

Is there a Constant generation in the kitchen ?

Yes, but I hope that I am forgetting noone by mentioning leading culinary names such as Yves Camdeborde, Jean-François Piège or Emmanuel Renault. These chefs are my children !

Do you feel more Parisian or closer to your native Toulouse ?

My heart is in Toulouse and my spirit is in Paris, but I am lending a hand to a new venue in the vicinity of Montauban. This bistro will be located at the heart of the small harbor of Montech, in the transformed house of a former lock holder, where I intend to revisit the great classics in a simple and tasty way. It will be a terrific alibi to go and breathe the air of our provinces once a week…

How do you train your brigades ?

Training is vital to perpetuate know-how, while transmission enables younger chefs to overtake us. I also do it in order for our artisans to remain in France.

The concept of Cocottes has even invited itself at the Sofitel Arc de Triomphe. © DR

Christian Constant, an accomplished career

Son of a military father, born in Montauban and having grown in barracks, with a strong sense of rigor, he always looks at life on the bright side. His apprenticeship propulsed him towards leading Parisian houses and the waltz of stars was able to start. First the Ritz, then the Crillon, where for the first time, he introduced his specialty dishes to the menu of the palace. Just enough time to train several future leading chefs and he left the gilding to attempt a personal adventure, in 1996. The success of Violon d’Ingres was followed by the creation of Café Constant, then Bibent, in Toulouse, and finally the Cocottes concept. All addresses where this chef passionate about his trade imposes an authentic cuisine and an ambiance.