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.

Insights into fine dining in Paris: What is the difference between a gourmet chef and a chef?

France and particularly Paris are internationally acclaimed for their number of fine dining establishments. When people think of the French, they think of high fashion, beautiful people, romantic places and of course good food. Many people travelling to France and Paris use the internet, social media and reputed guides (such as the Michelin Guide) to treat themselves to a fantastic meal whilst in the region.

When looking for a place to dine which not only has a warm, friendly environment but also fantastic gastronomic cuisine at a reasonable price, you’re going to have to narrow down your search results to find the real gems. One of these gems is RESTAURANT JEREMIE.

RESTAURANT JEREMIE is located in a scenic, popular area near the Trocadero as well as the Arc De Triomphe. Often frequented by tourists in the area, due to the popularity of the nearby attractions, a quaint restaurant, beautiful environment that is ideal for a great meal. When you visit RESTAURANT JEREMIE, you can expect a fantastic fare experienced combined with efficient, personal service in a nicely decorated environment. While we’re always busy, we never overbook our restaurant so you will be able to socialise with your friends, family or colleagues with ease throughout your fine dining experience.

So the question remains, what makes a gourmet chef? Chef Jeremie is a gourmet chef and according to him (as well as the criteria many restaurants in Paris use to classify chefs), this is what it means:

  • High quality, healthy food

As far as health and quality are concerned, the food made at Chef Jeremie’s restaurant has to be of the same calibre as the food he would prepare at home. Every dish at RESTAURANT JEREMIE can be eaten without feeling bloated or getting a sluggish sensation.

  • Personalised service

RESTAURANT JEREMIE prides itself on its individuality. During your meal, Chef Jeremie will come and greet each and every guest to find out if the establishment is meeting the client’s expectations. Chef Jeremie is always eager to receive feedback from patrons or answer any questions a guest may have.

  • Daily pleasures

A chef is a talented professional, but a gourmet chef considers a fine dining experience something which isn’t necessarily a ‘special event’, but something that can be enjoyed on a daily basis by anyone.

At RESTAURANT JEREMIE, you can eat a top quality gourmet lunch for approximately €40. If you’re looking for an exceptional, value-for-money fine dining experience in Paris, then book a table at RESTAURANT JEREMIE.

JEREMIE RESTAURANT receives an honorable Michelin notation

June 2015

RESTAURANT JEREMIE, one of the leading restaurants in Paris, received an honourable ‘2 Forks’ notation only eight months after opening its doors. The Michelin Guide is over 100 years old and is one of the most noteworthy accolades that any chef can add to his or her list of achievements.

While Michelin Stars are usually based on food, the “forks and spoons” rating focuses on the experience that the establishment offers its patrons. In order to receive a 2 fork rating, the designated Michelin employee needed to visit RESTAURANT JEREMIE and reflect on the comfort, luxuries and atmosphere of the restaurant.

“One of my foremost goals with RESTAURANT JEREMIE was to be able to offer customers fine dining in a relaxed, warm and friendly environment. The 2 forks rating shows that we have achieved this vision,” comments Chef Jérémie Tourdjman.

Fresh podded peas.
Fresh podded peas.

The Michelin employee came to visit the restaurant unexpectedly, which is common practice with these ratings. Tourdjman says that the experience that the establishment offers has remained consistent, since it opened until this day.

“We received the visit in February 2015, only eight months after the grand opening of RESTAURANT JEREMIE. Since inception, I’ve focused on hiring staff who are client-centric and able to ensure that patrons are welcomed and that they have a good time,” says Tourdjman.

Tourdjman is very involved with the day-to-day management of the restaurant, the menu and the dishes that are offer. The menu changes regularly in order to keep regular clients on their toes and in order to ensure that new, seasonal dishes are always popping up on the menu. The attention that the restaurant has drawn in the press and from formal institutions such as Michelin is a testament to the professionalism, experience and culinary excellence that is on offer at RESTAURANT JEREMIE.

Cushion of veal tartar, capers & vitello tonato dressing.
Cushion of veal tartar, capers & vitello tonato dressing.

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.

Lunch Menu

Since Thursday is public holiday Chef Jeremie takes decision to suggest Lunch Menu one day earlier. Take a look at it ! Available from tomorrow Tuesday. Bon appétit!!

Menu déjeuner Du 12 au 19 MAI

Entrée /plat ou plat /dessert 30€
Entrée/ plat/ dessert 40€

Velouté glacé d’asperges infusées à la menthe fraiche
Ou
Salpicon de crevettes roses et pamplemousse, avocat et crème de tête comme une sauce cocktail

Orzotto crémeux aux asperges, jus de volaille et
tuile au parmesan
Ou
Suprême de volaille jaune des landes grillée, fricassée de courgettes et sauce vierge

Crottin de chavignol, Brillat-savarin, beaufort et salade en vinaigrette a l’échalote
OU
Sablé breton, compotée de rhubarbes et glace à la verveine

Mignardises