Fine dining in Paris: What is a Bistronomic Restaurant?

Bistronomic cuisine was born when talented chefs became bored with the stuffy style, pomp and splendour surrounding top French restaurants but still wanted to offer top-quality, seasonal food – and the result was bistronomic cuisine. It is summed up as casual fine dining and is the combination of bistro-style eating and gastronomical fare. The key words associated with a bistronomic restaurant are “experimental,” “haute cuisine” and “affordable.” Bistronomic restaurants are renowned for using innovative cooking techniques and ingredients and for having chefs who are more accessible to their patrons.

While fancier and more traditional French restaurants are rated with Michelin stars, an age-old grading system, the bistronomic movement has its own guide – Le Fooding. Founded in 2000 by Alexandre Cammas and Emmanuel Rubin, the idea behind Le Fooding is that eating is an experience which combines both food and feeling. Significantly, there is no rating system.

It is also common to have an open-kitchen layout and communal tables in bistronomic restaurants, giving a more informal feel and adding a sense of freedom to the eating experience. In fact, bistronomic restaurants have been said to have revolutionised eating in France and the trend has spread globally like wildfire.

One such bistronomic restaurant is Chef Jeremie Tourdjman’s, RESTAURANT JEREMIE in Paris, France. His gastro-bistro falls firmly into the bistronomic category and it offers a combination of friendly ambience with light and flavourful cuisine. Situated close to the Arc de Triomphe in central Paris, the restaurant combines classic and modern minimalist décor which echoes the bistronomic fare and creates a sense of timelessness.

RESTAURANT JEREMIE will not disappoint and foodies across the globe will be enamoured by its traditional cuisine offered in such a contemporary style. Chef Jeremie imaginatively revamps sauces and side dishes and uses only high-quality, seasonal produce.

If the bistronomic trend has whet your appetite, book a table at RESTAURANT JEREMIE in Paris today

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.

How to find the best products for your cooking

Why does your DIY meal taste different from the one you had at a top restaurant in Paris? Cooking methods and experience can make a difference, but many times it’s the actual ingredients and products used in creating the meals which sets it apart from one that is made at home.

Chef Jeremie’s supply usually includes a range of local, fresh produce which is sourced from the top suppliers in Paris. While you can make a huge difference to your meals and desserts by sourcing fresh ingredients, there are a few other tricks you can keep in mind to take your dishes and desserts to the next level.

Anchovies in Italian dishes

To add an extra bit of authentic Italian saltiness to your meal, consider adding anchovies to the sauce of your Italian dish. Anchovy paste is also a great alternative to sea salt when preparing sautéed greens, marinades and pastas. Another good addition to Italian dishes is fennel pollen, which is very aromatic and can be added to olive oil for the bread dip which you serve before your meal.

Crumb with rice

Grinding Arborio rice and using it to crumb foods you want to fry can make your fried foods taste even better. This type of rice caramelises faster and it helps to prevent overcooking when you are preparing delicate foods. Another good tip is to use celery along with fried foods to neutralise a fried meal.

Cinnamon

Cinnamon doesn’t only go with desserts. Use this spice with braised meats and stews to add more depth.

Olive oil:

Olive oil is either imported from Greece or Italy. Depending on the food combination result he his willing to finally to get.

For a bitter & sour taste, use a Greek one; to get a fruitier & softer select an Italian origin.

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

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

Four tips for making desserts from a fine lunch restaurant in Paris

No meal is complete without a well-rounded dessert. Most people enjoy a decadent treat after a great meal, which is why you need to brush up on your dessert making skills. Here are some tips from Chef Jeremie, the renowned chef from JEREMIE RESTAURANT:

Try a new twist on a traditional dessert

Many desserts are timeless, such as crème brûlée meringues, cheesecake and soufflés. While some chefs can make them better than others, it’s not very inspired to just use the same recipe over and over again. One thing that can set your dessert apart from the rest is by incorporating a new twist on a traditional dessert recipe. Try to incorporate unique sugar coatings, frosting, a side dish of an interestingly flavoured ice cream or even fruit to make your dessert unique and memorable.

Use fresh, seasonal produce

Not only does fresh, seasonal produce force you to buy local and give your guests the best ingredients that are available, but it can also inspire some creativity. Visit your local farmer’s market and buy fruits that are in season to add to your dessert.

Experiment with healthier alternatives

Diabetes and obesity is a problem throughout the world. If you’re inviting guests who are diabetic or a bit wary of eating too much sugar, try to halve the sugar content of your recipe. You can also experiment with low fat versions and fresh fruit (or even yoghurt instead of ice cream) for healthier dessert alternatives.

Handy pastry tips

If you’re making a pastry dessert, remember that dough with yeast needs to be prepared in two separate stages (during the second stage, the dough needs to be placed in a warm environment to assist fermentation). Don’t skip the smaller steps in between creating your dessert pastry as this can affect the outcome of your dessert.

Interested in going to a great lunch 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.

Can you experience the best French restaurants in Paris on a daily basis and stay healthy?

A certain gourmet chef has serious concerns about your health. Diabetes is a rising concern for many people across the globe and it’s important that chefs, food suppliers and other dining establishments consider the health of their customers and patrons when they prepare dishes.

Chef Jeremie, a renowned chef in Paris, feels that eating great food doesn’t mean you have to forego a healthy alternative. A great meal can taste fantastic and be healthy at the same time. With so many people suffering from high cholesterol, weight issues and blood sugar levels, we’ve reached a point where chefs need to go back to the drawing board and focus on creating amazing meals that don’t put people’s lives at risk.

Things have definitely started to change in the hospitality industry as well as the restaurant business. These days, the highest quality cuisine is also, in fact, the healthiest. Gone are the days where chefs would focus on including as much sugar or fattening ingredients as possible to improve the taste of the dish – today, reputable chefs focus on providing great tasting meals with only the highest quality produce available. Many people can have daily restaurant meals without gaining extra weight or increasing their risk of Diabetes.

If you are able to have lunch or dinner at RESTAURANT JEREMIE, you will see Chef Jeremie is particularly aware of this and is very involved in providing patrons with healthy meals. His dishes are definitely a testament to the fact that chefs are placing more emphasis on providing healthy meals to their guests. Chef Jeremie focuses on the following when creating healthy, creative meals at his restaurant, which is one of the best French restaurants in Paris:

  • High quality, fresh and local produce. Thanks to the level of quality, Chef Jeremie doesn’t have to use oil or sugar to compensate for any lack of taste.
  • Products which are in their natural state (such as fish, meat, vegetables or fruit) for balanced meals.
  • Original flavours, thanks to a lack of oil and sugar in the meals.

It’s important to note that not all sugar and fat is bad. While Chef Jeremie doesn’t use saturated fat or sucrose, he does flavour his food with natural sugars (from fruit, for example).

Well prepared food made from high quality ingredients is good for your health. Eating meals such as the ones prepared at RESTAURANT JEREMIE, is a much better option for your health than fast food or packaged food. Not only is this food healthier, but it’s also competitively priced so that it makes sense for people to eat out on a daily basis. An appetizer and entrée at RESTAURANT JEREMIE, for example, would be priced at €30 and an appetizer, entrée and dessert would be approximately €40. Even by eating his meals on a daily basis, you would not exceed any calorie or weight-related targets.

If you’re interested in eating at a restaurant where healthy meals are prepared by an experienced and talented chef, then RESTAURANT JEREMIE is for you.

His motto is:

“Eat well & be healthy”.

Recette du mois

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.

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.