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 € -

Multicolored tomatoes with lavender oil, crisp mozzarella
Half cooked organic salmon from Scotland, melon chutney with coriander
Inverted crab cake pie with curry and herb salad Additional charge 8 €
Sautéed frog legs with persillade, quinoa and arugula salad Additional charge 5 €
Royal bream ceviche , ginger lemon vinaigrette and avocado mousseline

Fish main courses - à la carte 34 € -

Sea bass fillet, flavored with bouillabaisse, grilled new potatoes and saffron mayonnaise Additional charge 10 €
Pan fried king prawns, fennel confit with lemon and basil
Candied cod fish with white miso, fried zucchini with thyme and the flower in tempura

Meat main courses - à la carte 34 € -

Roasted pigeon of Racan, cumin beans, greek yogurt with mint and Jalapenos harissa
Filet mignon of belgian veal, stuffed vegetables and sage juice
Grilled Bavarian beef fillet, seasonal vegetables, old parmesan cheese macaroni gratin Additional charge 9 €
Meunière veal sweetbreads , grilled potatoes and new acidulous onions Additional charge 14 €

Vegetarian course - a la carte 34 € -

Plate of spring vegetables and olive oil of kalios

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Chocolate feuillantine grand cru Tanzania 75%
New-York dark chocolate cookie
Bourbon vanilla millefeuille, warm buttescotch sauce
Plate of berries strawberry sorbet
Plate of sherbet and homemade ice cream
Iced vanilla vacherin, homemade whipped cream & strawberries

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 € -

Multicolored tomatoes with lavender oil, crisp mozzarella
Half cooked organic salmon from Scotland, melon chutney with coriander
Inverted crab cake pie with curry and herb salad Additional charge 8 €
Sautéed frog legs with persillade, quinoa and arugula salad Additional charge 5 €
Royal bream ceviche , ginger lemon vinaigrette and avocado mousseline

Fish main courses - à la carte 34 € -

Sea bass fillet, flavored with bouillabaisse, grilled new potatoes and saffron mayonnaise Additional charge 10 €
Pan fried king prawns, fennel confit with lemon and basil
Candied cod fish with white miso, fried zucchini with thyme and the flower in tempura

Meat main courses - à la carte 34 € -

Roasted pigeon of Racan, cumin beans, greek yogurt with mint and Jalapenos harissa
Filet mignon of belgian veal, stuffed vegetables and sage juice
Grilled Bavarian beef fillet, seasonal vegetables, old parmesan cheese macaroni gratin Additional charge 9 €
Meunière veal sweetbreads , grilled potatoes and new acidulous onions Additional charge 14 €

Vegetarian course - a la carte 34 € -

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Chocolate feuillantine grand cru Tanzania 75%
New-York dark chocolate cookie
Bourbon vanilla millefeuille, warm buttescotch sauce
Plate of berries strawberry sorbet
Plate of sherbet and homemade ice cream
Iced vanilla vacherin, homemade whipped cream & strawberries

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.