, 52, arrived to Luxembourg a quarter-century ago from her native Belgium. In tow she had tons of energy, audacity, composure and business acumen. It’s a mix that has led to the success of the Cocottes--despite a frosty reaction from her family when she told them her plans for the eatery--which is now over ten years old and which, this year, will open its 18th location. Jauquet, who also runs Um Plateau, G.A.N.G., La Baraque, Specto and Wine Not, told us all about her career and its origins.
Paperjam? What was your very first step into the world of work?
Stéphanie Jauquet: Like a lot of people, it was babysitting in the neighbourhood. I come from a village in the countryside and grew up with tractors and hay bales. Because of my farming roots, I was involved in the world of work from a very early age, whether it was making butter or milking cows. My first job was in a hotel and restaurant near my home: I started as a dishwasher, helped out in the kitchen, dabbled in the world of wine, cleaned rooms, rubbed shoulders with customers… I got to know every facet of the business.
What attracted you to the restaurant business?
The unknown. The discovery. It’s an environment I wasn’t used to. In my family, when we organised a party, it was around a meal at home, never in a restaurant. My parents or grandparents would cook. Then there’s the fact that catering covers so many different activities. My job today is multi-faceted, like that of an orchestra conductor. You have to do the accounts, have legal knowledge, have sommelier skills, know the products… that’s what makes the day-to-day very exciting.
Have you ever wanted to drop everything for a completely different adventure?
There have been moments of stress, anguish and tears, but I’ve never really felt like giving it all up. Because it’s still a job I’m passionate about. Before going into catering, I could have imagined myself working as a florist or an architect. What it all has in common is that it’s creative. On the other hand, I think one day I will give it all up. When there are more constraints than pleasures, I’ll be able to stop everything from one day to the next.
What will drive you to that?
Maybe to take on new projects but on a smaller scale. I can see myself living in a country house, with a table d’hôte or unusual accommodation at the bottom of the garden. But above all I’ll be travelling and enjoying myself. I’ve been working since I was 15. Weekends, school holidays… I’ve always devoted an enormous amount of time to my job.
I asked for loans from friends, family, banks, and I struggled for three or four years to get this business on track.
If there was one early career mistake you could erase, which one would you choose?
More than a mistake: a regret. That of not having travelled enough when I was younger, during my training courses. I always stayed in Belgium, when I could have been learning foreign languages and opening up to the world. For me, just travelling from the Namur region to Luxembourg was already a life-changer.
When everything seems complicated, how do you find the strength to move forward?
By looking, or trying to look, on the bright side. I had a major breakdown when I was 12. I saw a lot of things that scared me, I sometimes felt abandoned by my family and I had very negative feelings. I sought professional help. Since then, I’ve always kept in touch with this kind of help. Hypnosis, reiki, psychology… from any experience, even a negative one, you have to keep the positive.
What event or decision changed the course of your life?
The day in 2008 when, on my own, I took over the Um Plateau restaurant. Sometimes I said to myself: “maybe you shouldn’t have done that.” On my own, it was still quite a challenge. I asked for loans from friends, family and banks, and I struggled for three or four years to get the business on track. The courage I had at the time, the steps I took, I wouldn’t be able to do it today. I wouldn’t dare. But the risks I took and the energy I expended have served me well in the future. I had my own restaurant, I became independent, it was the price of my freedom. I don’t regret it.
What were the main obstacles you’ve had to overcome?
Professionally, there have been plenty. But when a problem arises, you digest the information, you analyse it, and then you get on with it, you fight it, you hit it. But the hardest knocks in my life have been on the private side. I lost my father when he was 30, my mother when she was 59… At not even 30, I was already an orphan. I made that a strength too. I know all about resilience.
If you had to choose just one achievement to be proud of, what would it be?
The Cocottes brand. I never imagined I’d be doing all this, having so much fun, thinking so big. And there’s still so much potential…
Have you experienced a moment when you said to yourself: “now I’ve done it!”?
In 2019, when I received the BIL Business Woman of the Year award. I wasn’t expecting it at all. I don’t like speaking in front of an audience, it can make me feel uncomfortable, so the simple fact of taking part was a challenge for me. The Cocottes brand was still in its infancy, but the jury was won over by the concept. It was recognition.
Is there anyone who has changed your career path?
Those who still work with me. An architect, a manager, a chef, key people in our shops… I’m lucky to be well surrounded.
What’s the best advice you've ever been given?
On the resilience aspect, my grandmother used to say to me, when I was having a bit of a slump: “my little girl, things never go so well but never so badly either.”
And the criticism that challenged you the most?
When I told my mum that I wanted to work in the restaurant business, she said: “you’ll be a waitress all your life.” I’d just finished my business studies, and it really stung! But it was my mum--I don’t blame her.
Through my career, I'm not at all in the model that the education I received asked me to follow.
Have those close to you influenced your career choices in any way?
I’m fairly independent. I consult those around me, yes, but once the decision has been made… [Jauquet smiles]
What core value do you use as your daily compass?
Honesty. Honesty towards others, i.e. customers or the people I work with, but also towards myself. You can’t take yourself for something you’re not. Another value is generosity. This characterises me and it’s important to have this quality in the job you do.
Have you ever had a big head?
I don’t think so. I’m lucky in that I don’t achieve everything I do. It’s only when I look at the figures or when people ask me how many people work for me that I say to myself: “oh…” I do extraordinary things. It’s not exceptional, but it’s out of the ordinary.
A spur-of-the-moment decision that changed everything?
I work very much on a gut feeling. When I’m recruiting, I pay less attention to the CV and more to my gut feeling, my sixth sense. As for spur of the moment ideas… As I live solely for my work, I’m always coming up with new ideas. I always need things to get moving, otherwise I get bored. It’s bubbling up there, it’s non-stop.
If your career were a mirror, what would it tell you about yourself?
What I did with my education. Through my career, I am not at all in the model that the education I received asked me to follow.
A message to pass on to the person you were at 18 or 20?
Drink a little less beer! Or at least take care of yourself more! Working a lot, partying after work, not getting much sleep, going back to school… there were times when things could have gone wrong. Last message: trust yourself. Yes.
If there was one moment to freeze in time, one memory to relive over and over again, what would it be?
The 2019 BIL Business Woman of the Year award--I come back to that. I immediately felt tears welling up when the jury called my name. “It can’t be… they’ve got it wrong.” But the truth is, there are plenty of moments I’d like to relive. All of them have to do with sharing a dish or a recipe, meeting people. And there are also a lot of moments that I wouldn’t like to relive.
If your journey were a novel or a film, which one would it be?
The Taste of Others. The film is nice, but it’s also because of what the title says about the desire to please others. Another film that would define me is Le Sens de la Fête. When things get out of hand, when people feel good…
This article in French.