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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.

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