Jean Franciose Salet

Jean Franciose Salet


Pau (France). 


I was passionate about food from a very young age. I studied at Ferrandi Paris, before training at only 2 and 3 Michelin-starred restaurants from Arzak in Spain, Lenotre, Le Crillon and Elysee’s du Vernet in Paris. 

Have you always wanted to be a Chef? 

Yes, from the age of 5, it’s a real passion. 

How would you define your style? 

I try to keep it as clean as possible, without mixing too many flavours. 

Your greatest culinary inspirations/influences: 

Alain Ducasse. 

What do you love about this business? 

The freedom. 

An ingredient you can’t live without? 

Olive oil. 

Most ‘eyebrow raising’ menu item? 

"Onion soup” soufflé. 

Signature dish:

Roasted duck breast, kale, date and parsnips.

The Rooster French Restaurant

The Rooster French Restaurant

Only five minutes’ walk from the main street of Katoomba, yet away from it all, The Rooster has diners crowing with delight. This restaurant celebrates French dining in elegant style, with dark wood furniture and brass ceiling lights adding a romantic ambiance, while large windows offer spectacular views of the surrounding countryside. Whether looking for a casual meal or a more refined experience, guests are cosseted in vintage splendour as they contemplate a menu brimming with traditional dishes, such as a starter of pate de porc with cornichons and onion. Send the senses into overload with mains like housemade tagliatelle, fresh black truffles and slow cooked egg; or crispy suckling pig, Savoy cabbage, speck and eschallots. Finish with a decadent dessert of crepes Suzette and ice cream.

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