Menu / Chef’s specilaties
Menu / Chef’s specilaties

JEREMIE Restaurant – The Menu

The menu is a strong element of the identity of this bistronomic restaurant, it reveals how Jeremie sees his craft. Reading the dishes will let you imagine the quality of your meal; a pleasant tasting time.


 

The representative menu of the season

Appetizers - à la carte 18 € -

Potimarron soup, tender chestnuts and turmeric cappuccino
Royal sea bream ceviche, ginger & lime dressing, avocado mousse
Confit of octopus, kalios olive oil, sweet potato hummus & citrus dressing
Pan fried frog legs, quinoa salad with arugula Additional charge 5 €
Pan-fried duck foie gras escalope, quinces & sesame crispy chips Additional charge 7 €

Fish main courses - à la carte 34 € -

Roasted skate wing & Ham, hulls in marinière, white beans
Red Label salmon back, coulis of watercress, beet and yuzu condiment
Pan fried sea bass, barigoule artichokes & black Kalamata olives Additional charge 5 €

Meat main courses - à la carte 34 € -

Aveyron area piece of lamb, zaatar, smoked eggplant caviar & Medjoul dates
Royale quail, roasted salsify with hazelnut and short juice
Grilled Bavarian beef fillet, seasonal vegetables, macaroni & old Parmesan cheese Additional charge 7 €
Meunière veal sweetbread, old parmesan risotto Additional charge 14 €

Vegetarian course - a la carte 34 € -

Old Parmesan risotto & seasonal vegetables

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Peloponnese honey roasted apples, 70% Cocoa chocolate fondant & Tonka beans
Rum baba with vanilla Bourbon flavored Chantilly cream
Bourbon vanilla millefeuille, warm buttescotch sauce
New-York dark chocolate cookie
Aubenas chestnuts iced Mont Blanc
Home made ice creams & sherbets

Flat rate menus

Tasting menu - 6 courses -

A menu modeled on the chef: young, innovative and original

The menu is the first ambassador for the restaurant. It reveals the chef’s experience, his tastes and his willingness to offer traditional yet elaborate dishes following a more modern and original interpretation.
Chef Jeremie Tourdjman doesn’t just offer new daily dishes. Immediately after a menu is developed, the Chef immediately starts preparing the next.

The menu of this chef bistro changes approximately every 6-8 weeks. It is in perpetual motion. Dishes that gather the most enthusiasm are sometimes renewed, others appear on the menu for the first time.

The Chef regularly innovates by offering classic dishes, which are innovatively revisited.

JEREMIE Restaurant – The Menu

The menu is a strong element of the identity of this bistronomic restaurant, it reveals how Jeremie sees his craft. Reading the dishes will let you imagine the quality of your meal; a pleasant tasting time.


 

The representative menu of the season

Appetizers - à la carte 18 € -

Potimarron soup, tender chestnuts and turmeric cappuccino
Royal sea bream ceviche, ginger & lime dressing, avocado mousse
Confit of octopus, kalios olive oil, sweet potato hummus & citrus dressing
Pan fried frog legs, quinoa salad with arugula Additional charge 5 €
Pan-fried duck foie gras escalope, quinces & sesame crispy chips Additional charge 7 €

Fish main courses - à la carte 34 € -

Roasted skate wing & Ham, hulls in marinière, white beans
Red Label salmon back, coulis of watercress, beet and yuzu condiment
Pan fried sea bass, barigoule artichokes & black Kalamata olives Additional charge 5 €

Meat main courses - à la carte 34 € -

Aveyron area piece of lamb, zaatar, smoked eggplant caviar & Medjoul dates
Royale quail, roasted salsify with hazelnut and short juice
Grilled Bavarian beef fillet, seasonal vegetables, macaroni & old Parmesan cheese Additional charge 7 €
Meunière veal sweetbread, old parmesan risotto Additional charge 14 €

Vegetarian course - a la carte 34 € -

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Peloponnese honey roasted apples, 70% Cocoa chocolate fondant & Tonka beans
Rum baba with vanilla Bourbon flavored Chantilly cream
Bourbon vanilla millefeuille, warm buttescotch sauce
New-York dark chocolate cookie
Aubenas chestnuts iced Mont Blanc
Home made ice creams & sherbets

Flat rate menus

Tasting menu - 6 courses -

A menu modeled on the chef: young, innovative and original

The menu is the first ambassador for the restaurant. It reveals the chef’s experience, his tastes and his willingness to offer traditional yet elaborate dishes following a more modern and original interpretation.
Chef Jeremie Tourdjman doesn’t just offer new daily dishes. Immediately after a menu is developed, the Chef immediately starts preparing the next.

The menu of this chef bistro changes approximately every 6-8 weeks. It is in perpetual motion. Dishes that gather the most enthusiasm are sometimes renewed, others appear on the menu for the first time.

The Chef regularly innovates by offering classic dishes, which are innovatively revisited.