At the chiefs

We are in Paris, in the heart of the very chic 15th arrondissement of Paris. It’s in a low-traffic artery that the Japanese chef Hideki Nishi’s restaurant sets up Neige d’Été. In this discreet and refined establishment, he offers his gastronomic interpretation of French cuisine.

Since its opening in 2014, the chef has constantly offered an extremely rigorous and elegant cuisine with the utmost respect for the seasons, the product and Japanese know-how. Very quickly, he was surrounded by a first star.

Building on the success of Neige d’Éte, the chef and his wife, Nirei, opened a second address in 2018, also in the 15th arrondissement. Called Pilgrim, this new opus was awarded a Michelin’s star in 2019.

On his tables, Le Thiers® Classic et Le Thiers® by Thomas Bastide 

To decorate the tables of their 2 restaurants, Hideki and Nirei were immediately won over by Claude Dozorme knives. “I discovered Claude Dozorme cutlery thanks to a friend who gave us table knives of the brand. Beyond their aesthetic and design aspect, we greatly appreciated their cutting qualities. And then, that changes the Laguiole a bit…” underlines Nirei.

To decorate the minimalist and refined tables of Neige d’Éte, the couple opted for Le Thiers® table knives. With their white nacrine handle, they bring grace and sophistication to this establishment, all dressed in white and gray.

For their new gastronomic spot, they set their sights on Le Thiers® by Thomas Bastide, designer for Baccarat. With its asymmetrical handle that does not touch the table when it is put down, this exclusive creation is a perfect complement to the tables of the “soft and golden” Pilgrim.

On the cellar side, the Le Thiers® sommelier

As for the wine service, it is carried out in the rules of the art with the corkscrew Le Thiers® by Claude Dozorme!

For Nirei, the Dozorme products are really perfect. “The grip is very pleasant and we have no complaints about their sharpness. We really like the Le Thiers® table knife, which is very elegant and echoes the image of our Summer Snow restaurant. And what about Claudine Dozorme? She is so dynamic! Each time, we are delighted to see her and to share with her her love for Thiers cutlery, an ancestral know-how”.

Focus on Chef Hideki NISHI

Fond of good products and high culinary techniques, Chef Hideki Nishi catches the kitchen bug from an early age. Born into a family of restaurateurs, his parents owned a Japanese restaurant in Matsusaka, his hometown. Growing up, he became very interested in Western cuisine. Determined to deepen his knowledge of French gastronomy, Hideki Nishi leaves Japan to come and settle in France.

He started out in the best establishments in the capital. At Taillevent at first alongside Chef Philippe Legendre who will set him up for the stirrup. Needy and persevering, he does not count his hours to improve and prove his ability. There followed 13 years at the Georges V, alongside Chef Legendre then Chef Eric Briffard.

A deep desire then develops to be able to assert one’s own culinary writing. It was with his wife that he opened his first Summer Snow restaurant. In which, he experiments cooking with charcoal, a Japanese heating technique at 800 ° which allows to trap the flavors and bring crispness.
And even if he sometimes draws his inspiration from his Japanese origins, his cuisine, both classic and modern, remains imbued with the codes of traditional French cuisine.

Want to shop Le Thiers® by Claude Dozorme ?

Visit our online store, La Grande Coutellerie to find more information about Le Thiers® Classic and sommelier Le Thiers®.

Restaurant NEIGE D’ETE
12 rue de l’Amiral Roussin, 75015 Paris
Tél. : +33 (1) 42 73 66 66 | E-mail : contact@neigedete.fr
Site : www.neigedete.fr

Restaurant PILGRIM
8 rue Nicolas Charlet, 75015 Paris
Tél. : +33 (1) 40 29 09 71 | E-mail : reservation@pilgrimparis.com
Site : www.pilgrimparis.com

It is rue Troyon, close to the magnificent Place de l’Etoile on which stands the Arc de Triomphe, nestled in the gourmet restaurant Oxte. As soon as you walk through the doors of the establishment, it is a room of the most sophisticated that comes to you. Bright and cozy, both contemporary and retro with its leather sofas, velvet armchairs and formica tables. A mix of explosive materials but that works perfectly!

The dishes are a real invitation to travel, an ode to Mexico, where the chef, Enrique CASARRUBIAS, is born. On the plate, therefore operates a tasty blend of French and Mexican cuisine. “By creating my restaurant in 2018, I wanted to show that Mexican cuisine is not just spicy food and fast food. As I am a fan of French cuisine, I wanted to make a culinary association of both cultures, dishes prepared from local products.”

Claude Dozorme, knives that have sharp edges

Simply order a meat or monkfish so that one of the three servers that make up the team presents you with a box of knives signed Dozorme. “Customers are surprised by the quality of the knives when we open the box. More and more, even, know the mark Dozorme.” recalls the Chef. And to continue: “I had already seen Dozorme knives because La Grande Coutellerie was right next to my old job. When I pushed the doors of the shop, I immediately hooked on the Le Thiers® table model with the olive handle. I finally decided to buy a service of about forty knives for my restaurant. In use, I am very satisfied with their sharpness”

Cutlery made in France in Parisian restaurants

“It’s important for me to choose products made by French artisans. That’s why I bought the knives from the Dozorme factory. All my dishes are French and Mexican. Finally, it’s my way of valuing the know-how of these two countries that are so dear to my heart.” says Enrique CASARRUBIAS.
And at the end of the service, a ritual is required: the Dozorme knives are immersed in olive oil to feed their olive handles and keep the glow of the wood and this, “for a week”, before new clients local, gourmands or tourists do not come to eat in this beautiful Parisian address.

Want to shop Le Thiers® olive handle Dozorme ?

Visit our online store, La Grande Coutellerie.

Restaurant OXTE
5 rue Troyon, 75017 Paris
Tél. : 01 45 75 15 15
Site : www.restaurant-oxte.com

Who has not dreamed of crossing the sumptuous iron gate that marks the entrance to La Tour d’Argent to spend an exceptional moment in a house steeped in history? Mecca of French gastronomy, which has seen the greatest, from crowned heads to rock stars through the heads of state, La Tour d’Argent fascinates and cannot leave indifferent…
It must be said that the beauty of the place, its breathtaking view of Paris and its gastronomic table between tradition and creation make it a very popular place.

In this internationally renowned establishment, the French art de vivre is erected as a major art form. From the reception, to the refinement of the decor via the exceptional quality of the dishes on offer, nothing is left to chance. Room service also has its codes. Fascinating, it demands rigor and precision. This pursuit of excellence, this attention to detail, this ceremony contributes to the renown of French gastronomy.

La Salle Jour of La Tour d’Argent – Photo credit : Herminie Philippe

Stéphane Trapier

It is in this unique setting that we find the brand Dozorme. For 2 years, the cutlery industry in Thiers has collaborated with this national heritage monument for the cutting of an emblematic dish of the establishment “duck with blood” or “duckling Frédéric Delair”. Stéphane Trapier, Director of the restaurant, explains “Born in 1890 under the leadership of Frédéric Delair, maître d’hôtel became owner in the mid-nineteenth century, this recipe is fully codified. It requires a very specific cut that requires to have very good knives. In the past, we had the opportunity to test the Dozorme kitchen knives through the Federation des Fromagers de France, which collaborates with the cutlery industry. The cutting edge and design of the Dozorme knives combined with the invaluable know-how of this century-old brand have immediately seduced us”.

For the “Frédéric Delair duckling” cut, Stéphane Trapier chose two Dozorme knives with very specific characteristics: the 1902 and Haute Cuisine. Proposed with its handle in Rosewood, the 1902 kitchen knife has a fairly rigid blade that allows lifting the thighs. As for the Haute Cuisine knife, its blade more flexible allows precision work, ideal for lifting the breasts.
These 2 Dozorme knives are also used for cutting lamb or foie gras.

The 1902 knive by Dozorme’s cutlery

The Haute Cuisine knive by Dozorme’s cutlery

Knives of exception for exceptional products in a place of exception!

La Tour d’Argent
15 quai de la Tournelle
75005 Paris
+33 (0)1 43 54 23 31
resa@tourdargent.com
www.tourdargent.com

It’s in an exceptional environment on Lake Geneva’s shores that we find the knives Claude Dozorme, within the very chic and very prestigious Royal hotel of Evian-les-Bains.

Located in the heart of a private estate of 19 hectares, the 5-star hotel, which received the Palace label in 2016, dominates the heights of Evian-les-Bains offering breathtaking views of Lake Geneva and the French and Swiss Alps.

In this rare place of French luxury, the arts of the table must always be flawlessly. That’s why Dozorme cutlery is present in this sophisticated establishment, especially in Les Fresques restaurant. Recently awarded with a star in the Michelin Guide, the establishment offers an inventive and refined cuisine under the leadership of Chef Patrice Vander. On the menu, there are some classics, such as wild sea bream marinated in mango, wokame and caviar Osciètre, Bresse’s chicken, supreme studded foie gras with herbs and yellow wine or “dishes collections”.

Here, the pieces signed Dozorme invite themselves on the tables, but not in simple knives laid on the tablecloth. The knives are proposed to the client, expertly staged in an oak cabinet. The customer has the choice between four table knives manufactured within the cutlery of Thiers: a Laguiole , a Le Thiers®, a Capuchin or a Shuttle 6.16. Proof of their success with a clientele accustomed to exceptional products, the establishment recently offers for sale, in its shop, the 4 models of knives that contribute to the reputation of the manufacture.

Le Thiers® – Table knives Claude Dozorme

Capuchin – Table knives Claude Dozorme

Shuttle 6.16 – Table knives Claude Dozorme

For cheese service, everything is orchestrated in the rules of the art. The establishment opted for the complete range of Dozorme cheese knives presented in an elegant leather pouch. So, whether they be soft, pressed, cooked, uncooked, marbled or goat cheese, with each cheese, a knife for a perfectly tailored cut.

Range of cheese knives – Dozorme cutlery

And the partnership does not stop there! Soon, the entire sommellerie team will be equipped with custom Dozorme corkscrews at the initiative of Loïc Chavasse-Frette, sommelier in chief.
Finally, to deepen the cutlery knowledge of the restaurant staff, “cutlery” workshops will even be offered.
For Sébastien Caquelard, Director of Operations in charge of catering “it goes without saying that through this partnership, the Royal Hotel is much more than just a prescriber but a true ambassador of French know-how embodied by the Dozorme cutlery. We are very proud of this collaboration, which is highly appreciated by our customers. We have very good feedback on Claude Dozorme knives. We are all the more pleased that this collaboration was set up following a visit by Claudine Dozorme, as an individual. In a totally impromptu way! “.

Hôtel Royal*****
Avenue des Mateirons
74500 Evian-les-Bains
+33 (0)4 50 26 50 50
reservation@evianresort.com
www.evianresort.com

After the Auvergne and Touraine, our gourmet tour of France takes us to Sologne and more precisely to Cerdon-sur-Loire.

In this hunting area par excellence, nestles a restaurant of the most discreet evocative and symbolic name: The 2 Bécasses. Opened in 2015 and run by 2 women, Hélène Tubach and Sandrine Martinez, the establishment offers a cuisine based on fresh produce that is simple, traditional and seasonal. Focusing on local resources, the 2 Bécasses seeks to find the authenticity of a generous cuisine.
No lack of taste in the room also where the decoration skilfully mixes vintage tommettes, exposed beams, walls of briquettes and lime plaster. A simple and authentic decor, just like their kitchen.
And as here nothing is left to chance, every detail has its importance! Thus, the Laguiole table knives, signed Claude Dozorme, display an authentic woodcock feathers in their sleeve. The perfect final touch!

It must be said that the 2 friends and especially Hélène Tubach, know well, and for a long time, the manufacture from Thiers. Indeed, before embarking on this beautiful gastronomic adventure, the young woman worked for a long time as a journalist for various magazines. It was during her career as a journalist that Helen discovered the family cutlery and met the sparkling Claudine Dozorme.
Pretty soon, she wanted to collaborate with the family cutlery for several reasons as she points out “In addition to offering beautiful knives, very elegant with a perfect edge, Claude Dozorme cutlery places quality at the heart of its concerns. Just like me with the restaurant. It’s really what binds us. ” A collaboration that is not ready to end!

Aux 2 Bécasses
6 route d’Argent
45620 Cerdon du Loiret
02 38 05 07 45 • 06 84 60 90 89
aux2becasses@gmail.com
www.aux2becasses.com

Domaine des Hauts de Loire
79 rue Gilbert Navard
41150 Onzain
02 54 20 72 57
reservation@domainehautsloire.com
www.domainehautsloire.com

After Jacques Decoret of the restaurant of the same name, let’s meet Rémy Giraud from the Domaine des Hauts de Loire located at Onzain between Blois and Tours.

This double-starred chef knows the Dozorme cutlery well since he uses his knives in his cooking school « L’Art des Mets ». Remy Giraud remembers: “It was 4 years ago, I was looking for French-made kitchen knives for my cooking school when I met Claudine Dozorme at the Maison & Objet Salon. I knew then, of reputation, the city of Thiers and its ancestral know-how in the manufacture of knives of quality less the cutlery Claude Dozorme. So we met: after explaining my request, she told me the story of the family factory and introduced me to the various products crafted in the heart of his workshop near Thiers. I really could appreciate the brand’s knives “.

His choice was immediately focused on the new range of kitchen knives imagined and designed by Thomas Bastide and named Flat Cut. What seduced him? The resolutely modern design of these kitchen knives and their originality with their asymmetrical shape and the inclination of the handle.

And he doesn’t intend to stop there with the cutlery Dozorme! Proof of his great satisfaction for the kitchen knives of the brand, he plans to use now the table knives London in its new bistro-style establishment that will open shortly.

In the meantime, he is always proud to value the national gastronomy while promoting the art of the French table without stopping to pass on his knowledge to the younger generations!

Who are you Rémy Giraud ?

Originally from Vendée, Rémy Giraud arrived at the Domaine des Hauts de Loire in 1986 as a second. Two years later, he took the reins of the furnaces and obtained a first Michelin star and a second in 1993. A great recognition for this chef who had never previously worked for a starred table!

A few years later, thinking about his end of career, he decided to create the Art of Mets, cooking school entirely imagined and conceived by his son, architect. In this semi-professional school “so that my students feel at home”, Rémy Giraud transmits his secrets and his knowledge and likes to value local products and local producers.

Maison Decoret
16 rue du Parc
03200 Vichy
04 70 97 65 06 /// contact@maisondecoret.com

Proof of their high quality and their design, table knives Claude Dozorme can been seen more and more on the most sophisticated tables in France and Navarre.

Today we invite you to meet Jacques Decoret, « Meilleur Ouvrier de France » and one Michelin star who use, for many years, the table knives “made in France” of the family cutlery.

Settled in Vichy with his wife in a beautiful Napoleon III, Jacques Decoret has been the only Michelin-starred Chef in the Allier department for 17 years. Elected « Meilleur Ouvrier de France » in 1996, he won the prestigious title of “Chef of the Year 2017” at the « Trophées de la Gastronomie et des Vins » on October 30th.

True creator of taste, he has earned his stripes from the greats, from Jean-Michel Lorain to Régis Marcon, via Michel Troigros and Alain Passard.

In his establishment « La Maison Decoret », the Chef sublimates a cooking unceasingly renewed and without artifice, capturing and revealing nature in its essence with associations of sharp and unsuspected flavors. Cookings are slow and perfectly controlled, textures magnify the product, sauces and juices are conceived like real infusions to privilege the delicacy. A real goldsmith work.

To sublimate his daring, personal and extremely accomplished cooking, this maestro made the choice of cutlery Dozorme for his table knives and more precisely the Shadow designed by Thomas Bastide. A Le Thiers® table knife by Claude Dozorme resolutely trendy and original in perfect harmony with Chef Decoret’s cooking.

To satisfy taste buds and pupils!