In 1976, he graduated at the hotel school of Tarbes and began his professional career as a chef de partie at the Hôtel Trianon Palace in Versailles.

It is in March 1985 that he founded his restaurant L'Amphytrion located in Lorient in the department of Morbihan, where he obtained his first Michelin star in 1990.

His wife Véronique, who also worked at the restaurant L'Amphytrion and was in charge of the wine cave, was named best sommelier of the year by the Gault et Millau in 2009.

The same year, Jean-Paul Abadie entered in the very closed circle of the famous chefs honored with 5 toques by the Gault et Millau.

[2] The cooking philosophy of Jean-Paul Abadie is expressed in the natural work of the product and the refuse of the superfluous.