Les Grosses Têtes: INVITÉ - Jean-François Piège présente son livre "Zéro gaspi"

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How doers get more done?

Let's welcome Jean-François Piège,

from the Home Depot at Cloverville,

passing by the Grand Restaurant.

I imagine that in your own restaurants,

you're chasing the gasp, Mr. Piège.

Sure, especially at the moment.

You have to chase the gasp,

except for not chasing the gasp,

and I've learned that through your wonderful book,

which offers us almost 50 economic recipes and gourmand recipes,

but in order to be able to cook the rest,

you have to have the rest, for example, with Bernard Maby.

There's no rest!

Continue, Laurent.

If you have one or two more dishes to recover...

Still, still, still.

But it's really...

And finally, be careful, don't get confused.

There's a lot of gasp in restaurants.

There are too many.

In restaurants, there are too many.

But that's for the house, it's a practical side.

But even in the house, it's not easy.

There are people who are very gifted,

who know how to cook,

and then cook what's left.

They take what's left in their refrigerator,

they do wonderful things.

I don't even know how to cook with fresh products.

Maybe you should start with the rest.

For example, I give you an extra book

that I particularly appreciate,

because when you have...

It often happens to me, not always,

but when you have a world at home on weekends,

you buy croissants for everyone.

We'll say 8 friends who are at home.

They all sleep there.

Yes, yes, yes, yes.

Bernard, you're not that,

you came to my house and broke my wallet.

Yes, yes, yes.

You're right.

And you don't remember the wallet.

I remember the wallet, but not the croissants.

You broke my wallet.

You have an expression.

You buy croissants, there are too many.

There are 3 or 4 left.

The weekend after, you say,

well, we'll buy a little less.

We don't like the waste, we buy a little less.

And then, don't fall on you,

but on cuckoos who take 3 per person,

there is no more croissant.

In short, it's not easy,

but it's true that often, it remains.

And that's a good idea.

What to do with croissants that remain

in a small Dominican breakfast?

You offer us solutions.

A fork.

A fork.

We can make a fork with old croissants.

Exactly.

A fork is very, very easy.

A small mixer, an egg,

a little milk, a little cream,

we mix and we put in a fork.

We can add a little water if we want.

It's crazy.

It's not very easy for you.

You have to add an egg.

I only have the egg in everything you add.

And the milk.

You don't put an egg with the coke in the mixer.

No, but I don't have a mixer,

I don't have a fork.

Come on, and for you, I made it easier.

We put a little more liquid,

it will make a crepe.

Come on.

Yes, it's true that you go from crepe to crepe,

fork of croissant of the veil.

We don't have to tell people that we'll get the next day.

It's not a seller.

I admit it, it's not a seller.

If there is any left of the fork,

what do we do with the fork?

Croissants.

No, but it's great.

The lemon, orange juice,

of course, of these vegetables,

can be used again.

The cortes.

The cortes of...

Of fruits.

Yes.

Not the people.

No.

The lemon pods,

if you prefer,

to make, for example,

confit lemon pods.

Yes, and a lemon cream

if you make a lemon tart.

Yes.

Look.

But if...

Great.

How did that happen?

I don't know what he told us.

Yes.

It's not what he said in Paris.

There are even leftovers.

Oh!

What are you talking about?

Oh no!

What are you talking about?

There is cream.

Oh!

Don't be mad.

Pardon me.

It's a leaf on the gas pipe,

not on the leftovers.

Pardon me, Mr. Piedge.

Croissants' heads.

So what do we do with the Croissants' heads?

Once we have them, we cut them.

We make a broth, bravo.

Oh yeah, I'm going to wash them.

There you go.

Yes, a broth.

Yes.

It's great.

How do we do it?

What do we do with the broth?

With pasta?

With pasta?

With pasta?

Yes.

How do we do it?

With pasta?

With pasta?

Yes.

We can consume it at this moment.

It's something elegant.

We can make a cream

which can be a little more consistent

and we put pasta in it.

For example,

I was surprised.

The most sure of potatoes

we can make fries with.

Yes, it's the point of Paris street.

But it's true that

it's a little torn by the hair.

But what I like,

is to keep the worst potatoes

broken by eggs

and made like a tortilla.

It's a complete meal

with a nice salad.

We can have

to cook potatoes

for other things

and have fun with it.

Oh yeah.

Fried potatoes

of potatoes skin.

Oh, that's good.

They'll ask for a plate

when you're done.

And then,

one of my favorite vegetables,

I love that,

the little fish.

So it's true that

when we cook the little fish,

what do we do with the bones?

Well,

we make a flan,

a soup,

we make a lot of things.

But for the little anecdote,

it's the first thing that I cooked

when I entered the kitchen

of a great cook.

Oh yeah?

I cooked because of the little fish.

I didn't know what it was

and I said to myself,

it's so good.

I kept it in my head

and then,

in these times of inflation,

I think it's not bad

to remember

what we were raised with.

And what can we do

with the concert box

that we opened?

There are little...

Painting pots, painting pots.

This chef,

it was Bruno Cirino,

it was Cass,

it was...

It was Christian Constant.

Christian Constant

because he was going to work

with Bruno Cirino,

with Christian Constant,

with Ducasse too.

And obviously,

for several years now,

you have your own...

How many restaurants do you have?

Mr. Piege.

Eight.

Eight restaurants.

Oh la la.

And the last one is abroad,

is that it?

Yeah, the last one is in Taiwan.

Made in Taiwan.

And then,

at the Marine Hotel,

I didn't know

that you had...

I passed by.

You have an establishment.

To enter?

To enter.

At the Marine Hotel,

it's not the one of Crayon.

It's just on the side,

it's the place of the Concorde,

it's Mimosa.

Mimosa.

What do we eat at Mimosa?

The neighbors of the Riviera.

And the Mimosa eggs.

So listen,

I want to go to your restaurants.

If you don't guarantee me

that I'm not going to eat

the rest of the people who came.

Who came.

La Veille.

Yes, La Veille.

Guaranteed.

That's true.

Guaranteed.

La Veille,

it's still going on.

It's still going on.

It's still going on.

Mimosa.

But in any case,

it's called Zero Gaspi.

It's a series,

by the way,

you had made

several...

Zero meat,

zero fish,

that was for vegans,

the vegetarians,

who had made others in zero then.

Zero fat.

Zero fat.

Ah!

Maybe I'll buy it.

Zero fat.

Zero sugar.

Zero sugar, no?

No, I didn't do it.

No, no, no, no.

Zero Gaspi,

nearly 50% of this economy is gourmand.

So you told us

a restaurant abroad.

You told us

the Mimosa

at the Marine Hotel.

So the opposite,

it's still going on.

It's still going on.

That's true.

It's one of my dreams

when I was able to buy it

in Léal.

Look at the plates.

Small plates.

Especially?

Ah, yes.

I think there are certain

names that we can find

in Léal.

So I'll tell you,

I was very moved

because you're going to know

who I'm talking about,

dear Bernard.

Because I went

once to the octopus.

I didn't know the place.

And I sat down at random.

We designed a table.

We were six friends.

I sat on the bench,

so back to the wall.

And then I went to the coast.

Indeed,

there were plates

of famous people

who were

above everyone's heads.

And it turns out

it's an old friend of mine

who had his name

decided,

who was one of my best friends

who was D'Azu,

the singer D'Azu.

And then

it troubled me.

I thought,

well,

those who believe in coincidence

and coincidence,

it was really my best friend

when I arrived in Paris.

And I sat down at this place

without knowing

that above my head

there was a plate dedicated

to my friend D'Azu.

You didn't take these plates away.

Especially not.

And I think there is

yours too now

because it was the tribute

of the old owner

as soon as he saw someone

of his kind,

he put a plate.

That's not a good tip.

If we go to your restaurants

and then we have plates

afterwards,

that's not a good tip

for you, Mr. Pierre.

Well,

apart from the octopus,

I make the list.

There are several types of

clovers.

Well,

that too,

basically,

it's not the hunting

of the gaspi,

but it's

come

green,

vegetable,

the clover green.

Yes.

Who will be baptized

in 15 days

who will be

Clauver Saint-Germain.

Who will open

is the novelty

in making a restaurant

of pasta.

Oh no,

what are you doing?

Oh no,

what are you doing?

No,

I'm not Italian.

Well,

I hope so.

French pasta,

but not fresh.

Well,

we're going to make

Ritvo pasta,

for example.

Oh.

Ah,

try that.

You can eat Ritvo

and make pasta.

Well,

here's the news

of Jean-François Piège,

but especially in the library

to hunt the gaspi,

zero gaspi,

published

at Hachette Cuisine.

Thank you,

Jean-François Piège,

for coming to see

the big parties tonight.

We'll meet

tomorrow at 5.30

for our big parties.

Machine-generated transcript that may contain inaccuracies.