The Restaurant and the Chef:
Chef Jean-Marie Cadot, a native of Paris, France grew up in a family that's been in the restaurant, hotel and bakery business since the 1700s. Beginning his training at his father's bakery when he was eight years old, Jean-Marie went on to apprentice at Lasserre Paris, three star Michelin Guide restaurant after getting degrees from the Ferrandi Cooking School and the Grands Moulins de Paris Baking and Pastry school. He continued working in Paris, including time at two more Michelin star restaurants, before coming to New York City and Dallas.
Now with more than 35 years of experience in upscale French restaurants, including experience in banquet and catering services, Jean-Marie opened Cadot Restaurant in 2009.
Cadot in Good France:
The restaurant decided to participate in Good France to promote French cuisine overseas. As every year, Good France set up a theme for the chef’s menu: this year the theme is the New Aquitaine region as well as wine and spirits. This prompted Jean-Marie Cadot to represent Aquitaine through a special menu including only New Aquitaine specialities.
Our #1 is the Carpaccio de Coquille Saint Jacques au Truffe de Jambon de Parme. It's truly unforgettable.