Cheapest 2 Michelin stars restaurant in Europe: Jean Yves Schillinger [2019 tasting menu]
The olive tree, a small cookie with Mascarpone and Parmesan cheese. Eat it in one byte. Olives with sheep cheese. And some tapenade. Brioche bread with Gruyere cheese. Chef suggests to start from the left side: take the carrot roll and cumin bread. Jerusalem artichoke mousseline, coffee gel, grape, and truffle oil. As well as caramel cream with cauliflower and lemon caviar. Bon Appetit. I do international cuisine. Very good value for money. With flavors from all over the world. Asian twist. A little Italian influence, a little American. The foie gras with black pepper. Served with special sauce. Marinated vegetables with ginger and sesame. Accompanied by a green apple gel with wasabi. Salmon gravlax, tortellini with goat cheese, beetroot and tarragon gel. Abalon on a chickpea cream, Petrossian caviar on a lightly smoked sturgeon cream. We are one of the least expensive in France. I calculate well. Either you are expensive and you have fewer customers. Either you are cheap and you have many more customers. I can make a restaurant that is always full. Or a restaurant that is always empty. I have a lot of guests, so I allow myself to have affordable prices. if you have no guests, you have to raise prices. Scallops on Parmesan crust, with stuffed gnocchi, shiitake marmalade, and tandoori sauce. Bon Appetit. It's like a pyramid. The more you go up, the fewer customers you have, the more you go down, the more customers you have. I do not want to be too cheap. You have to be at the level, where customers are coming because I have good value for money. If you go up, not many customers will come, because it is very expensive. The fish «ikejime» style with soba noodles. And a hollandaise sauce with lemon. Low temperature cooked char, lemon frost, broccoli broth, and a green curry sauce. Bon Appetit. You can always raise prices. But once you become expensive, reduce the price is impossible. Now you have the reputation of being expensive. People know it, and that's all. I have a reputation. It's been 17 years since we opened. It's been 10 years since people know that we are really cheap for 2 Michelin stars. Alsace chicken breast, stuffed with herbs. Accompanied by small seasonal vegetables, crispy skin, and chicken juice. The illusion of an egg. Pina colada. It's young pineapple, young coconut, and rum. Here is a biscuit with orange juice and cognac. Accompanied with ice cream and milk jam. I have recipes, I have the basis. And after that, you develop your ideas. You make things different. You must always have fresh ideas. Granny Smith apple with white chocolate and vanilla whipped cream, apple granite, and green apple gel with tarragon. Lemon and lime. Destructured tart. Crumble with olive oil and basil sorbet. What is the biggest challenge about working in Michelin starred restaurant? To keep the 2 stars. I was already here when we got the second star. It's was real challenge. Now we have to keep our two stars. And to try one day to have the third one. Nougat. Cheesecake. Cinnamon pear. Truffle with dark chocolate and whiskey. Chocolate with pear milk, white chocolate, raisin, and crispy rice. Where the ideas come from? They come. They go away. Tonight I have some time for new recipes. I have no rule. It's like writing a novel. You have blank sheet of paper. One day you fill it with words, the next day — not. What is creativity? We see something. We see a film on TV, we see a report, we take an idea and voila. We adapt it to our needs. It's work, it's passion? What's this for you? It's a hard work. You must not dream. It's a business. You must gain money. Of course it's a passion, but it's work. It's a lot of work.