At the head of the "Grand Restaurant", which has two Michelin stars, Jean-François Piège is one of the most talented and respected chefs of his generation. On the occasion of the end of the year celebrations, he shares with us his "Repertoire of recipes" and his ideas for learning how to cook better through "Zero waste" (Ed. Hachette cuisine). The chef also returns from his commitments, he who was one of the first to warn about the importance of consuming local and seasonal products.