After finishing his high school diploma, he entered Institut Paul Bocuse in 1999. During his studies, he did an internship in Paris, at Rue Balzac headed by Michel Rostang (2 Michelin stars) and in Strasbourg at the Buerhiesel run by Antoine Westerman (3 Michelin stars). He graduated in 2001 in the class Sir Terence Conran.
After spending time with Eric Briffard and Marc Meneau, he decided to create his own business when he was still only 22 years old. It was in the heart of the 16 district of Paris that he opened ‘L’Acajou’ in 2004.
He entrusted the mahogany wood paneled atmosphere (that gave the establishment its name) to architect-interior decorator Pascal Déprez who added a touch of contemporary stylishness to the place. The only remaining mahogany is the grand 20-guest table reigning in a black lacquered dining room, prolonged by an entirely white salon. On the walls, there are works of art loaned by his father, an art collector.
In this modern and friendly venue, Jean Imbert develops an original and dynamic menu in his likeness, whose recipes are revisited and innovative.
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Award winner of the Bocuse & Co. label
In 2009, Jean Imbert was awarded the Bocuse & Co Trophy This label aims at recognizing the entrepreneurial spirit of young chefs who are owners of their establishment and graduates from the Culinary arts & restaurant management program at Institut Paul Bocuse.

L'Acajou
35 bis, rue Jean de la Fontaine – Paris 16^e
Tel. +33(0)1 42 88 04 47

A few dishes taken from the menu:
Langoustines crousti basilic tandoori
Bio jaunes coques courgette curry
Foie gras haricots verts
Thon rouge avocat yuzu huile de noix