Jérémie Restaurant

Informations générales

Chef Jeremie Tourdjman’s Career path :

"I started my training at La Ferme Saint Simon. This first experience confirmed my ambition to be a chef and to one day open my own chef bistro, an aspiration that I’ve had from a very young age.

At the Carré des Feuillants, under the leadership of chef Alain Dutournier, I continued my apprenticeship for three years. I became aware of the necessary rigor required in haute cuisine. I was introduced to the pleasure of developing a creative cuisine to satisfy the expectations of a clientele of connoisseurs.

With that in mind, I offer a flavorful bistronomic cuisine, made with the highest quality seasonal products.

In 2008 I completed my training during one year at the Louis XV in Monaco, an Alain Ducasse restaurant, where attention to detail for everything is omnipresent. I’ve became aware of the full meaning of the concept “Culinary Excellence”.

Thusly trained, I am today motivated by these values and mindset, which I seek to convey through the dishes offered in the menu of my chef bistro.

Back in Paris, Christian Constant and Stephane Schmidt handed me the reins to the Violon d’Ingres’ kitchen, which I’ve run for four years. In addition to the previous ones, this experience had lead me to acquire a true mastery of my craft and allowed me to achieve my dream, to open JEREMIE, my chef bistro.

In January 2014, I opened my restaurant so I can share my taste for a quality bistronomic cuisine."