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.

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

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.