About Jean Francois

Jean Francois Meteigner was the chef/owner of La Cachette in Century which opened in October, 1994 and of  La Cachette Bistro which opened in 2009.  For 19 years the La Cachette name served as a bastion of modern French cooking, changing the concept of heavy French cooking with the introduction of Jean Francois’ Light & Delicious style of cooking with little or no cream or butter.

His culinary career spans decades since his humble beginnings as an apprentice at the world-famous Troigros in Roanne at the age of 15…a three star Michelin restaurant for 35 consecutive years.  From there he moved onto Chiberta, a one-star Michelin restaurant in Paris working as chef de parti as well as the appetizer and fish stations. Then on to Chapon Fin in Bordeaux, a two star Michelin restaurant working as chef de parti and on the fish, meat and dessert stations.  The next two years were spent at L’Archestrade in Paris as chef de parti and all stations. Somewhere in between all this he spent a year cooking on a French submarine for the French navy.

The big change for Jean Francois came in 1980 when he was recruited by L’Orangerie in Los Angeles, a Relais & Chateau venue.  During his decade at L’Orangerie he worked as sous chef for 2 years and executive chef for the next 8.  During his tenure, L’Orangerie received the Best French Restaurant by Zagat three consecutive years.

After a decade at L’Orangerie, he decided to go on his own, opening the celebrated La Cachette in Century City.  During the 15 years the restaurant was opened (he closed it in 2009 to open La Cachette Bistro in Santa Monica) he received rave reviews and changed the face of French cooking by presenting his Light and Delicious concept of cooking with little or no oil or butter.  During this time his cookbook; Cuisine Naturelle was published by Penquin.  It featured 140 recipes from his cooking classes which were held once a month on Saturdays a La Cachette.  He opened La Cachette Bistro in Santa Monica in 2009 where  he continued his cooking classes.

Jean Francois has been featured on numerous television shows including Food Network, KTLA, KTTV and ABC Ch. 7.  He was chosen as the French Iron Chef for the USA version of “Iron Chef”; cooked at the James Beard House; represented the James Beard Foundation at the Winter Olympics and  presented his unique and healthy style of cooking at Canyon Ranch and Cedars Sinai Hospital for the Heart Institute.  He is past president of the Club Culinaire of French Cuisine, a non-profit organization dedicated to presenting and preserving French culture in the United States.  He has also been involved with numerous other non- profits including the Los Angeles Mission, the Los Angeles Fire Department and Concern for Cancer Research. 

At La Cachette Bistro, Jean Francois introduced French Tapas with unusual small including fois gras dates, macaroons with crispy prosciutto, dark chocolate and caviar truffles with crème fraiche and gruyere lollipops.

Jean Francois is a chef who never stops looking for something new while preserving the basic tenets of traditional French cooking.  A modern man with one foot in the past and the other in the future.