Today we’d like to introduce you to Jean Marie Cadot.
Hi Jean, we’d love for you to start by introducing yourself.
I grew up in a family that has been in the restaurant, hotel, and bakery business since 1758. At the age of eight, I began working in the family bakery. I trained in Paris, New York, and Dallas and have been proud to continue our family tradition for over forty years. At nineteen, I graduated from culinary school, pastry school, and bakery school, and completed my apprenticeship at the Michelin-starred Lasserre in Paris.
I came to Dallas in September 1982 to open a pastry shop in NorthPark as a pastry chef. I then became a chef tournant for Guy Caillaud. Following this, I went back to Paris to do my military service and worked at the Michelin-starred restaurant Le Mercure Galant, rue des Petits Champs in Paris.
I returned to New York in 1985 and took a position in Rye, New York, as the chef de partie and sous-chef until 1990. I then moved to La Caravelle in Manhattan as transition chef, as well as coordinating the restaurant’s anniversary. I later returned to Paris and worked at the Royal in Évian, Potel et Chabot, and Laurent Michelin’s restaurants, as well as at L’Auberge des Deux Cygnes
In 1995, I joined the team as a pastry chef and catering chef. Following this, I opened a French restaurant in 1996.
Continuing my culinary journey, I opened Cadot restaurant in Dallas in May 2009, where I currently serve as Owner and Executive Chef.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
When I first came to the United States, I could not write or speak any English.
My parents visited me on Easter in 1983. Unfortunately, my father passed away later that July.
Appreciate you sharing that. What should we know about Cadot Restaurant?
I brought the flavors of Paris to North Dallas, offering cuisine that is both affordable and refined-classic in style, generous in portion, and full of taste. I believe in good value, elegant presentation, a warm atmosphere, and attentive service.
Consistency is at the heart of everything I do. My staff and I have worked together for many years, and our commitment shows in every detail.
The restaurant is decorated with my mother’s paintings, a personal touch that continues to make our guests feel at home.
I welcome challenges, as they inspire us to grow and deliver even better experiences.
I enjoy cooking dishes slowly in sauces, and I have a great passion for game and rabbit preparations.
How do you define success?
Running and managing an authentic French restaurant, A comfortable location where customers can sit down and have a good conversation. While enjoying the plaisir of the table with plenty of good choices suited for any pallet.
Pricing:
- Filet Mignon $60.00
- Dover Sole $85.00
- Sea Scallop & Shrimp Linguini $38.00
- Escargot $13.95
- Salmon fillet $32.00
Contact Info:
- Website: https://cadotrestaurant.com/
- Instagram: https://www.instagram.com/restaurantcadot/
- Facebook: https://www.facebook.com/cadotrestaurant/
- LinkedIn: https://www.linkedin.com/in/cadotrestaurant/
- Yelp: https://www.yelp.com/biz/cadot-restaurant-dallas
