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 € -

Soup of pumpkin, ravioli of duck foie gras
Peppers artichokes with fresh sheep cheese, parmesan cheese and tomato coulis
Crispy poached egg , mushrooms & soft garlic calamari Additional charge 5 €
Sautéed frog legs with persillade, quinoa and arugula salad Additional charge 5 €
Sea bream ceviche , passion fruit & mango dressing , avocado mousse

Fish main courses - à la carte 34 € -

Pan sea bass fillet, fricassée of artichokes basil emulsion of a Barigoule Additional charge 10 €
French scallops nuts, roasted in shell, young spinach sprouts salad
Miso candied white cod fish , chanterelle mushrooms, green beans and beggar's fruits

Meat main courses - à la carte 34 € -

Veal top of sirloin, glazed shallots, Grenaille potatoes & season mushrooms fricassée
Yellow hen supreme with candied lemon, taboulé of quinoa and endive tacos
Fillet of Bavarian beef with pepper, seasonal vegetables and macaroni gratin with old parmesan cheese Additional charge 9 €
Whole Meunière veal sweetbread , roasted pumpkin & tahia Additional charge 14 €

Vegetarian course - a la carte 34 € -

Linguines with truffles

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Thin apple tart & vanilla ice cream
New-York dark chocolate cookie
Bourbon vanilla millefeuille, warm buttescotch sauce
Chocolate feuillantine grand cru Tanzania 75%
Plate of sherbet and homemade ice cream
Rum-flavored baba, Chantilly & crystallized seasonal fruits

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 € -

Soup of pumpkin, ravioli of duck foie gras
Peppers artichokes with fresh sheep cheese, parmesan cheese and tomato coulis
Crispy poached egg , mushrooms & soft garlic calamari Additional charge 5 €
Sautéed frog legs with persillade, quinoa and arugula salad Additional charge 5 €
Sea bream ceviche , passion fruit & mango dressing , avocado mousse

Fish main courses - à la carte 34 € -

Pan sea bass fillet, fricassée of artichokes basil emulsion of a Barigoule Additional charge 10 €
French scallops nuts, roasted in shell, young spinach sprouts salad
Miso candied white cod fish , chanterelle mushrooms, green beans and beggar's fruits

Meat main courses - à la carte 34 € -

Veal top of sirloin, glazed shallots, Grenaille potatoes & season mushrooms fricassée
Yellow hen supreme with candied lemon, taboulé of quinoa and endive tacos
Fillet of Bavarian beef with pepper, seasonal vegetables and macaroni gratin with old parmesan cheese Additional charge 9 €
Whole Meunière veal sweetbread , roasted pumpkin & tahia Additional charge 14 €

Vegetarian course - a la carte 34 € -

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Thin apple tart & vanilla ice cream
New-York dark chocolate cookie
Bourbon vanilla millefeuille, warm buttescotch sauce
Chocolate feuillantine grand cru Tanzania 75%
Plate of sherbet and homemade ice cream
Rum-flavored baba, Chantilly & crystallized seasonal fruits

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.