Friend of Graza: Pierre Jancou
The Parisian chef, restauranteur, and natural-wine purveyor shares how the natural-wine movement has evolved, his experience moving to a remote French town, and his favorite meal and wine pairing at the moment.
Q: How do you describe yourself?
P: I am a cook/restaurateur, who became a tiny natural wine maker in the Corbieres region in France.
Q: Finish this sentence, cooking for me is…
P: An act of love, and it can also be a political act...
Q: How has moving to a more remote town changed your approach to cooking? And to daily life?
P: It brings direct contact to growers and nature. It also brings a lot of beautiful and curious people from towns around. It is another way of seeing things and a way of freedom.
Q: What has been bringing you joy lately?
P: My work in the vines, the most beautiful office to me, listening to the birds and taking time to breath properly.
Q: You’ve had a large impact and been a long-time figure in the natural wine movement, how do you see the industry evolving? How do you hope to see it grow?
P: It became a huge trend, with good and bad, and the actual market is always becoming tougher. I think the future will be in niches and producing real alive and precise natural wines. Less and better.
Q: What is your favorite meal and wine pairing at the moment?
P: Paccheri with a hearty ragù and fried capers paired with my new red Schlückli 24.
Q: Any go-to dishes you keep returning to or make when you want to wow someone?
P: A simple crazy salad made with various seasonal veggies, massaged on top with extra virgin olive oil, thinly grated Parmesan and a few drops of a rare and fine vinegar. And tons of herbs.
Q: Who do you turn to, watch, or follow for food inspiration?
P: Mediterranean mamas.
Q: What can we always find in your kitchen or pantry?
P: Good olive oil, dry pasta, tomato San Marzano cans, Parmesan and chocolate.
Q: What’s on the horizon for you?
P: Many projects around agriculture, wanting to create a micro farm. Continuing to cook around the world in nice places with nice humans. And find the time to give my vision and experience to others.
