Chef Biography
Marc Janodet was born in 1951 in St. Amour, France. After graduating from school, he apprenticed for two years and then served another two years as pâtissier in the French service. In 1972 he joined the Sofitel Hotel Group, first in Aquitania and then in Porticcio. In 1976 he joined Chef Jacques Maximin as chef pâtissier at the Hotel Negresco in Nice, France and in 1980, went up to Moulin de Mougins as pastry chef for Great Chef Roger Vergé. Six years later, he moved as pastry chef to Pâtisserie La Croustile à Tarbes for another ten years.
In April 1996, he joined Great Chef Christian Morisset as pastry chef at La Terrasse in Juan-les-Pins on the French Riviera. In August of 1999, the Great Chefs team arrived to tape Chef Janodet at La Terrasse in the Hotel Juana, for the Great Chefs of the World television series to be aired on the Discovery Channel (Chef Janodet is featured in episodes 192 and 227). The Hotel Juana closed in 2001, and was totally remodeled and reopened five years later in 2006, regaining its star status.
Recipes
Baked Seasonal Fruit
Serving: 4 Print Baked Seasonal Fruit By Great Chefs October 19, 2015 An eggy pasta dough seals a casserole while fruit is baking with vanilla bean halves. Almond cakes made of brioche soaked with almond-flavored milk are served with the warm fruit and garnished with a vanilla bean half and verbena sprig. The combination of […]
Polished Orange-Red Apricots on Brioche with Almond Milk Ice Cream
Serving: 4 Print Polished Orange-Red Apricots on Brioche with Almond Milk Ice Cream By Great Chefs October 18, 2015 Lovely, elegant, and a brilliant way to serve perfect, fresh apricots: Marc Janodet stuffs apricots with a nut-honey mixture, then stands them on brioche bases. The apricots are accompanied by almond ice cream served on chocolate […]