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 € -

Iced green peas soup infused with fresh mint, prawns just cooked in kalios olive oil
Poivrade Artichokes Tempura, Labneh with Lemon and Zaatar
Green asparagus of the Gard , Maltese sauce Additional charge 5 €
Fried frog legs with parsley, quinoa and arugula salad Additional charge 5 €
Tuna tartare with black truffle, mesclun salad
Plate of smoked salmon from Scotland, blinis and raw cream

Fish main courses - à la carte 34 € -

Back of organic salmon of Scotland primavera manner, with basil juice
Pan-fried king prawns, braised fennel with pastis sauce
Large beautiful Sole cooked meunière or grilled, home-made mashed potatoes Additional charge 13 €
Linguines with Osciètre caviar Additional charge 27 €

Meat main courses - à la carte 34 € -

Lemon-glazed lamb shoulder, stuffed vegetables
Yellow truffled chicken supreme, morel cream matchstick potatoes
Fillet of Bavarian beef with pepper, seasonal vegetables, macaroni & old parmesan cheese Additional charge 9 €
Whole meunière veal sweetbread, puréed butternut & Pak Choi cabbage Additional charge 16 €

Vegetarian course - a la carte 34 € -

Linguines with truffle cream
Linguines with caviar Oscietre Additional charge 27 €

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Home-made meringue lemon pie
New-York dark chocolate cookie
Bourbon vanilla millefeuille, warm buttescotch sauce
Tanzania grand chocolate moelleux & bourbon vanilla ice cream
Plate of melba-style French strawberries
Plate of sherbets and homemade ice cream

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 € -

Iced green peas soup infused with fresh mint, prawns just cooked in kalios olive oil
Poivrade Artichokes Tempura, Labneh with Lemon and Zaatar
Green asparagus of the Gard , Maltese sauce Additional charge 5 €
Fried frog legs with parsley, quinoa and arugula salad Additional charge 5 €
Tuna tartare with black truffle, mesclun salad
Plate of smoked salmon from Scotland, blinis and raw cream

Fish main courses - à la carte 34 € -

Back of organic salmon of Scotland primavera manner, with basil juice
Pan-fried king prawns, braised fennel with pastis sauce
Large beautiful Sole cooked meunière or grilled, home-made mashed potatoes Additional charge 13 €
Linguines with Osciètre caviar Additional charge 27 €

Meat main courses - à la carte 34 € -

Lemon-glazed lamb shoulder, stuffed vegetables
Yellow truffled chicken supreme, morel cream matchstick potatoes
Fillet of Bavarian beef with pepper, seasonal vegetables, macaroni & old parmesan cheese Additional charge 9 €
Whole meunière veal sweetbread, puréed butternut & Pak Choi cabbage Additional charge 16 €

Vegetarian course - a la carte 34 € -

Additional charge 27 €

Cheese / dessert - à la carte 13 € -

Home made stuffed truffles Brie de Meaux cheese
Home-made meringue lemon pie
New-York dark chocolate cookie
Bourbon vanilla millefeuille, warm buttescotch sauce
Tanzania grand chocolate moelleux & bourbon vanilla ice cream
Plate of melba-style French strawberries
Plate of sherbets and homemade ice cream

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.