PARISIAN CHEF Jeremie Tourdjman gives insight into fine dining

September 2015

JÉRÉMIE TOURDJMAN, chef and owner at the one of the leading bistronomic restaurants in Paris, France, reveals the key features behind establishing a fancy restaurant. His gastro-bistro, Jeremie Restaurant, epitomises fine dining in a casual setting, using the finest, freshest ingredients.

The Michelin 2 forks-rated Jeremie Restaurant is a perfect example of what key features make a restaurant fancy. According to Chef Jeremie, fine dining is epitomised by high-quality, healthy food made from local produce, products that are in their natural state, food that is always gourmet and never excessive, dishes that are refined and precise and a dining experience that offers personalised service and an elegant atmosphere.

Other characteristics separate a fancy restaurant from a regular one. At a fancy restaurant, a sommelier will usually prime your wine glass in order to ensure nothing else interferes with the taste of the wine. Similarly, high-quality silverware elevates a restaurant from casual to gastronomic. Service is a big game changer in terms of ‘fancy’ or not. At an upmarket establishment, service is top notch and the guests are generally served simultaneously; the waiters usually pull out your chair for you too. It simply involves greater attention to detail all round.

Eating is as much a visual pleasure as it is a feast for the taste buds and, as a result, food presentation has evolved into somewhat of an art. Research has shown that dishes which look better, actually taste better too. In collusion with this, Restaurant Jeremie presents its food beautifully, yet with artful simplicity.

Chef Jeremie believes that presentation of food and a constantly fluid menu are other key features which define a fancy restaurant. The menu in his restaurant changes approximately every six to eight weeks, which ensures it remains innovative and keeps people coming back for more; it also ensures a seasonal menu. He designs his menu according to this simple principle: A product should be offered when it’s at its best.

To experience fine dining at its best, visit Restaurant Jeremie in central Paris, France.

Tasty recipe ideas for a fine picnic lunch from Jeremie, a top Paris chef

There’s nothing much better than a tasty picnic lunch enjoyed in the midst of a beautiful summer’s day. However, ready-made sandwiches, boiled eggs and soggy fruit are considered altogether passé in today’s world of fine dining and gastronomic delights. Chef Jeremie Tourdjman, of the top-class bistronomic RESTAURANT JEREMIE, in central Paris, advises using the freshest in-season ingredients you can find to put together a delicious picnic lunch.

Chef Jeremie’s motto is “eat a product when it’s at its best” and that applies to alfresco dining as well. According to him, culinary talent is nothing without top quality products. So keep this in mind when shopping for ingredients for your lunch.

Many restaurant-style meals can be adapted into picnic-friendly versions. For example, Chef Jeremie recommends his crispy vegetable tart, with artichokes and fresh cheese as a delicious and light picnic meal, which can easily be packed up into a picnic basket and eaten with your hands. Another picnic-perfect recipe is the appetising combo of Viande Des Grisons (a type of beef prosciutto speciality from the Alps) and Beaufort Cheese, accompanied by multi-coloured radishes. The Viande Des Grisons is also delicious served with crispy bread, melon or other fresh fruit.

For dessert, Chef Jeremie suggests a Brie de Meaux (cheese made in the town of Meaux, in the Brie region) with truffles.

For a well-rounded, Parisian-style picnic, accompany these delicious recipes with a fresh-from-the-bakery baguette, a few other cheeses, such as a Camembert or a Roquefort and charcuterie (cured meats).

Of course, don’t forget a good bottle of wine – a crisp and zesty white is the best companion to a fine picnic lunch, or if you’re feeling especially festive, splash out on Champagne.

When you tire of dining alfresco and long for a tablecloth and silverware, book a table at RESTAURANT JEREMIE in Paris, today.

Chef Jeremie achieves French cuisine success through his unique and fair management style

At Restaurant Jeremie, a French cuisine restaurant in Paris, team spirit is a key aspect in achieving customer satisfaction and success. Chef Jeremie achieves team spirit amongst his team members by applying some simple principles that he has learned during his years in the industry. Chef Jeremie strongly believes that working within a team doesn’t automatically make someone an integral part of it. He believes that all new team members need to be trained, coached and nurtured – and this is something that he is certainly good at.

Chef Jeremie has acquired most of his experience from his early career start. At just 16 years old he realised his passion for French cuisine and started working in the industry. With patience, motivation and tenacity he managed to climb the ladder, one rung at a time and now manages his own current team in much the same manner.

Chef Jeremie believes the following attributes are essential for those looking to follow a career in French cuisine: 

  • An evident passion and talent for French cuisine.
  • Being a team player and willing to work as a team, constantly.
  • The ability to work under the immense pressure that a restaurant in Paris presents. This means handling large influxes of guests that want to be served efficiently.
  • The ability to create dishes from scratch, on demand and 100% according to the waiter’s description. Nothing in Restaurant Jeremie is prepared in advance. He demands that 100% of guests are 100% satisfied every time. Only team work can achieve this.

How does Chef Jeremie achieve a smooth operating French cuisine restaurant? 

First and foremost, Chef Jeremie personally handles all operations like an orchestra. While he is head of culinary functions, he also handles efficiency and synchronisation and ensures a good spirited mood is maintained in the kitchen and restaurant at all times. While Chef Jeremie is fair in his management style, he ensures that each team member has his own task and is accountable for the execution thereof. He strongly believes that each of his team members need to view their job as a personal challenge and it is this way of thinking that will boost the overall reputation of the restaurant in Paris. He sets about achieving this by training his team how to execute, react and act on a daily basis.

The success and reputation of Restaurant Jeremie

To ensure that the patrons of Restaurant Jeremie are always satisfied, Chef Jeremie cultivates a home-team spirit which he personally teaches and inspires. By making each and every staff member accountable for their function in the French cuisine process and patron satisfaction, Chef Jeremie has earned his restaurant in Paris great success. His staff members are efficient and complete tasks with a smile on their faces. His personal supervision of bistronomic cuisines and team spirit inspiration certainly boosts the atmosphere in the restaurant and kitchen.

Patrons can enjoy a meal in Restaurant Jeremie that is efficiently handled. Chef Jeremie himself pays visits to his patron’s tables to ensure all is well and to find out if there is anything that can be done to improve the patron experience. He is open to suggestions and constructive criticism and takes them to heart by enthusiastically implementing changes and improvements as the opportunities present themselves. Patrons to his restaurant in Paris can experience a comfortable atmosphere and passionate service which is surely indicative of clear and concise management combined with good food and value for money.

The success of Restaurant Jeremie is evident by the various positive and enthusiastic comments that patrons have posted on social networks. It comes as no surprise that Restaurant Jeremie is ranked #80 among 12 000 restaurants in Paris on Trip Advisor. This is a great success especially as Chef Jeremie only opened his French cuisine restaurant one and a half years ago.

More about Chef Jeremie’s management style

Chef Jeremie personally grades the skills and dedication of each of his staff members. He treats his staff complement like a family and gets to know their strengths and weaknesses so that he can integrate them into his restaurant staff complement. He does this to ensure the very best restaurant experience for his patrons.

Working in a French cuisine restaurant in Paris is a challenging and demanding job. Employees are expected to work in hot temperatures, stand for long periods of time and often work long shifts. Chef Jeremie understands the challenges of his team members and works hard to manage these to eliminate as much discomfort as possible.

He has the following management principles in place which apply to each of his restaurant team members:

  • All team members must carry out tasks and functions as if they actually own the restaurant.
  • He bases his promotion decisions on how each member advances up the career ladder, much the same as he did when he started out as a chef.
  • While each staff member must perform to the best of their ability, it is the success of the team that is of vital importance to the restaurant in Paris.
  • Patron satisfaction is the utmost importance to the restaurant and must be achieved at all costs.
  • As a team, the aim must be to create a patron experience that will have French cuisine enthusiasts returning to the restaurant once more.

This particular management style and approach has earned Chef Jeremie a dedicated and passionate team of loyal and faithful members. All of the team members are familiar with Chef Jeremie’s success story and want to be a part of his future so that their success stories may be similar. As a collective unit, the team understands and respects his management style.

Chef Jeremie opened his restaurant in Paris to offer patrons a perfectly managed French bistronomic cuisine experience combined with unfailing good service. Just a few months after opening his French cuisine restaurant, he received a 2-fork grading at the Michelin and a 1-chef hat grading the Gault & Millau guides.

It goes without saying that patrons to Restaurant Jeremie will have more than just a satisfying experience – they will get the whole French cuisine package! To enjoy a delightful culinary experience at an up and coming French cuisine restaurant in Paris, pay a visit to Restaurant Jeremie or book your table today.

The September Lunch Menu

Every Wednesday Chef Jeremie suggests a weekly menu for lunch. As an example glance at the one possible to eat from September 9th to September 15th.

Appetizer / entrée : 30 €
Appetizer / entrée / dessert : 40 €

This value for money menu is a very revealing experience to discover the way he imagines French Bistronomic Cuisine. 
Made with products of excellence, as there is absolutely no compromise on that or on any other cause, you’ll have a good-served lunch at a nice decorated place. 

Menu déjeuner

Fantastic reviews for a leading restaurant in Paris

Looking for a great restaurant to wine and dine at in Paris ? Your best bet is to hop online and read some reviews by real people.

At RESTAURANT JEREMIE, we pride ourselves on offering great meals and a personal experience at affordable prices. Many of our patrons post thank you messages on our online social media profiles and other online rating websites such as Trip Advisor. We would like to thank each and every person who took the time to post a positive review online and we would like to share some of these reviews with our readers:

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As you can see, many people are enjoying the ambience, food and service at our restaurant.

Book a table at RESTAURANT JEREMIE today.

Handing over one’s cooking skills and knowledge; why training new generations is important

Chef Jeremie is one of the few chefs in the world who understands the unique and important value of mentoring. Even though he is only 28, Chef Jeremie considers professional mentoring and training to be one of the most important contributing factors to becoming a great chef.

In order to uplift the entire culinary industry and empower younger chefs to push the boundaries, chefs need to pass on the techniques, skills and knowledge they have learned over the course of their careers.

Chef Jeremie’s training started when he was only 16 years old. Despite his young age, he was able to move through the ranks of formal education and practical training, leading him to build up a solid 12 years’ experience so far. Chef Jeremie is of the opinion that while education is important, young chefs must never disregard the value of the practical knowledge they can obtain by shadowing chefs and working in a restaurant kitchen.

Chef Jeremie studied at the renowned Fernandi Cuisine College and was able to gain practical knowledge by working at famous restaurants and he feels this combination of academics and in-house training is the only way for chefs to realise and reach their full potential. To this day, he continues to use the tips and skills he learned years ago while working at these well-respected establishments.

Chef Jeremie was able to achieve a high level of success at a young age and it is for this reason he decided to replicate this business model and hire young chef apprentices at JEREMIE RESTAURANT. The responsibility of mentoring, teaching, sharing tips and knowledge he has accumulated over the years is in his hands and he is more than willing to pass this on to the young apprentices in his kitchen.

He is deeply involved in the mentoring and training aspects which take place in his kitchen. He takes particular care in combining practical and theoretical training to give younger chefs the tools they to take their skills to the next level. Chef Jeremie knows by being a demanding restaurant owner and manager, he can inspire younger students to be the best they can be.

Interested in going to a great restaurant in Paris? Book your table at JEREMIE RESTAURANT today.0000

Be a better chef with these simple cooking tips from a top French restaurant close to the Trocadero in Paris

Does preparing a gourmet meal for your family sound like something that requires a lot of research, planning and technique? Becoming a better chef starts with empowering yourself with the right knowledge.

Acclaimed chef and restaurant owner, Chef Jeremie, is of the opinion that being a good household cook is usually just a matter of using common sense and combining it with some tried and tested tips from the pros. He has listed a few tips any avid cook can incorporate into their food preparation in order to instantly become a better chef.

Cooking tip for meat:

Many people enjoy meat, but don’t always feel like preparing and eating it because it can often be too fatty. A smart way to remove the excess fat is to pour the run-off into a jar when you are busy cooking the meat. Once the juice cools down, you can split the fat from the rest of the juice. This ensures your meat has the right level of moisture without the fattiness that many people are trying to cut out of their diets.

Make a sauce:

Are you a fan of emulsion sauces such as Hollandaise or Béarnaise sauces? These sauces are often a bit tricky, but Chef Jeremie says the key lies in getting the temperature exactly right. In order to experiment with the temperature, put one hand on the edge of your pan while you are making or heating up the sauce. If you feel the heat of the pan is becoming too uncomfortable, this is an indication that the temperature is too high for a perfect emulsion sauce. It takes some chefs years to realise this tip, but now you’ve got inside knowledge to get the job done perfectly the first time around.

Optimise the content in your fridge

If you’ve got leftover vegetables or fresh vegetables you don’t like eating raw, cook them in aromatised water (with the spice of your choice) in order to get a great-smelling and healthy homemade stock, which works well with raviolis or meat dishes.

Leftover fish and meat can also be used to create your own homemade stuffing. Simply put the leftover cuts in a grinder for a mouth-watering stuffing of your choice and inserting this into spring vegetables such as tomatoes, zucchinis and eggplants. This is a healthy, fat-free way to cook up a delicious, balanced meal for your friends and family.

Interested in going to a great restaurant in Paris? JEREMIE RESTAURANT is renowned for its food, dining experience and interesting dishes at reasonable prices. Book your table to enjoy an unforgettable experience at a famous restaurant in Paris today.

Attending catering college to become a chef, what a famous restaurant in Paris has to say

Chef Jeremie studied at the famous French Cuisine School Gregoire Ferrandi before becoming a chef. This institution is one of the most renowned schools in France and numerous European and Asian students are working tirelessly in order to gain entrance to study at this prestigious school.

In order to attend this excellent school, you need to have an authentic and real passion for cooking as well as a strong desire to succeed in your studies. Becoming a chef means making sacrifices and working long hours (such as 14 hour work days), so only the truly committed are able to keep up the pace.

Gregoire Ferrandi offers a five year training programme. The culinary school is called École Supérieure de Cuisine Française and offers three areas of training and specialisation within each area, namely culinary arts (which includes: catering, pastry, baking and cooking), restaurant management and finally craftsmanship and interior design. The success rate for job placement after completing the programme is 90%, which shows that these students are seen as very capable chefs once completing their studies.

Chef Jeremie passed the course with flying colours and received a special distinction for his degree, making him one of the youngest, most qualified students. In addition to this, he has been doing ongoing training and gaining practical experience at some of the top 20 French restaurants, including Le Carré Des Feuillants, a Michelin Guide 2 star rated restaurant in Paris as well as Le Louis XV in Monaco, a Michelin Guide 3 star rated restaurant.

According to Chef Jeremie, passion, hard work and a solid educational experience at a school of such stature is the only way to become a good chef. In his opinion, Gregoire Ferrandi School provides a reliable general and classical French cuisine education.

After graduating from this institution, each student is a capable chef. Each and every one will still have to incorporate their own talents and inspiration into the classic menus that they have learned throughout their studies. This is exactly what Chef Jeremie has been doing at his own eponymous restaurant.

His natural talent for balancing different ingredients, flavours, tastes and textures is what sets his restaurant apart from the others. It makes the restaurant a classic-special and contemporary one while simultaneously suggesting a French Bistronomic Cuisine experience. In order to get a feel for the types of dishes at RESTAURANT JEREMIE, take a look at the menu.

The subtle combination and experiences guests at the restaurant are able to have, has led him to receive a special mention in the Michelin Guide and a congratulatory letter from the Mayor of Paris. Take a look at the press section on our website.

For more information about fine dining in Paris or eating at one of the best French restaurants in Paris, contact RESTAURANT JEREMIE today.

Handing over one’s cooking skills and knowledge; why training new generations is important

Chef Jeremie is one of the few chefs in the world who understands the unique and important value of mentoring. Even though he is only 28, Chef Jeremie considers professional mentoring and training to be one of the most important contributing factors to becoming a great chef.

In order to uplift the entire culinary industry and empower younger chefs to push the boundaries, chefs need to pass on the techniques, skills and knowledge they have learned over the course of their careers.

Chef Jeremie’s training started when he was only 16 years old. Despite his young age, he was able to move through the ranks of formal education and practical training, leading him to build up a solid 12 years’ experience so far. Chef Jeremie is of the opinion that while education is important, young chefs must never disregard the value of the practical knowledge they can obtain by shadowing chefs and working in a restaurant kitchen.

Chef Jeremie studied at the renowned Fernandi Cuisine College and was able to gain practical knowledge by working at famous restaurants and he feels this combination of academics and in-house training is the only way for chefs to realise and reach their full potential. To this day, he continues to use the tips and skills he learned years ago while working at these well-respected establishments.

Chef Jeremie was able to achieve a high level of success at a young age and it is for this reason he decided to replicate this business model and hire young chef apprentices at JEREMIE RESTAURANT. The responsibility of mentoring, teaching, sharing tips and knowledge he has accumulated over the years is in his hands and he is more than willing to pass this on to the young apprentices in his kitchen.

He is deeply involved in the mentoring and training aspects which take place in his kitchen. He takes particular care in combining practical and theoretical training to give younger chefs the tools they to take their skills to the next level. Chef Jeremie knows by being a demanding restaurant owner and manager, he can inspire younger students to be the best they can be.

Interested in going to a great restaurant in Paris? Book your table at JEREMIE RESTAURANT today.