Wine cellar
Wine cellar

Wines carefully selected by the Chef in person.

Here we have a wine lover who knows exactly what he likes! Enthusiastic as soon as the subject comes up, Chef Jeremie Tourdjman is inexhaustible about the wines he enjoys tasting.

The Chef's selection

Do you know the wines Chef Jeremie has selected? Then talk to him about them! Confront your views, you will start a passionate conversation with him where each one shares their arguments and defends their beliefs with passion.
Are some of the wine designations on the menu unknown to you? Then tell him! He will introduce you to them, convinced that they are necessary- if not essential- to a perfect tasting of the dishes that this bistronomic restaurant offers.

Always curious and without any prejudice to find a designation that is unknown to him, do not hesitate to begin a discussion with Chef Jeremie.

As for the kitchen and its components, he is keen that the wines are consistent with the values to which he is attached.

These are his values: respect for local products, producers who are conscious about an ethical production, which takes tradition into account, and a job well done. These concepts prevail over any other!

In this chef bistro, French vineyards are the highlight.

The wine as prestigious as it is, remains, like all passions, an inexhaustible subject of debate in which subjectivity can sometimes prevail. According to the tastes of each person, opinions may differ about the same wine. Nothing is definitive or established beyond doubt.

In this chef bistro, we will know what pairings between wines and bistronomic dishes to offer, making your meal a moment of culinary excellence.

How to properly start your meal with an aperitif

For the aperitif, a glass of white or rosé Taittinger Cuvée Prestige champagne is a good way to start a meal.

Chef’s advice for pairing your starters

At the start of nice weather, Chef Jeremie Tourdjman offers a Côte Provence Château D’Astros Special Cuvée with the season’s dishes. A wine with finesse, focused on fruit.

Let’s stick with Provence. To accompany the langoustine ravioli or fricassee of asparagus, a bottle of Domaine Hauvette Jasper will be recommended. Made from 3 grape varieties such as Marsanne and Rousanne this wine, round and robust, also releases aromas of vanilla and acacia honey, specific to the Clairette grape variety.

The chef’s choice for your fish and meat dishes

Now things get complicated! The eternal question: what are we going to drink with seafood or meat?

The Bordeaux vineyard offers endless possibilities. Our choice is a Saint-Estèphe, the chef’s favorite, a great lover of Bordeaux.

Château de Pez on a young 2008 vintage, provides hints of berries and pleasant woody aromas. It provides more character and magnitude to the restaurant’s bistronomic cuisine.

A successful final touch for your dessert

Dessert concludes the gourmet moment spent at JEREMIE. This is the final touch which you’ll be left with. We suggest an original pairing of a grand cru chocolate and fresh raspberry feuillantine to a Maury, a natural sweet wine from Languedoc-Roussillon. We pause on Mas Amiel in 1969, intense with aromas of authentic cocoa and subtle walnut.

Wines carefully selected by the Chef in person.

Here we have a wine lover who knows exactly what he likes! Enthusiastic as soon as the subject comes up, Chef Jeremie Tourdjman is inexhaustible about the wines he enjoys tasting.

The Chef's selection

Do you know the wines Chef Jeremie has selected? Then talk to him about them! Confront your views, you will start a passionate conversation with him where each one shares their arguments and defends their beliefs with passion.
Are some of the wine designations on the menu unknown to you? Then tell him! He will introduce you to them, convinced that they are necessary- if not essential- to a perfect tasting of the dishes that this bistronomic restaurant offers.

Always curious and without any prejudice to find a designation that is unknown to him, do not hesitate to begin a discussion with Chef Jeremie.

As for the kitchen and its components, he is keen that the wines are consistent with the values to which he is attached.

These are his values: respect for local products, producers who are conscious about an ethical production, which takes tradition into account, and a job well done. These concepts prevail over any other!

In this chef bistro, French vineyards are the highlight.

The wine as prestigious as it is, remains, like all passions, an inexhaustible subject of debate in which subjectivity can sometimes prevail. According to the tastes of each person, opinions may differ about the same wine. Nothing is definitive or established beyond doubt.

In this chef bistro, we will know what pairings between wines and bistronomic dishes to offer, making your meal a moment of culinary excellence.

How to properly start your meal with an aperitif

For the aperitif, a glass of white or rosé Taittinger Cuvée Prestige champagne is a good way to start a meal.

Chef’s advice for pairing your starters

At the start of nice weather, Chef Jeremie Tourdjman offers a Côte Provence Château D’Astros Special Cuvée with the season’s dishes. A wine with finesse, focused on fruit.

Let’s stick with Provence. To accompany the langoustine ravioli or fricassee of asparagus, a bottle of Domaine Hauvette Jasper will be recommended. Made from 3 grape varieties such as Marsanne and Rousanne this wine, round and robust, also releases aromas of vanilla and acacia honey, specific to the Clairette grape variety.

The chef’s choice for your fish and meat dishes

Now things get complicated! The eternal question: what are we going to drink with seafood or meat?

The Bordeaux vineyard offers endless possibilities. Our choice is a Saint-Estèphe, the chef’s favorite, a great lover of Bordeaux.

Château de Pez on a young 2008 vintage, provides hints of berries and pleasant woody aromas. It provides more character and magnitude to the restaurant’s bistronomic cuisine.

A successful final touch for your dessert

Dessert concludes the gourmet moment spent at JEREMIE. This is the final touch which you’ll be left with. We suggest an original pairing of a grand cru chocolate and fresh raspberry feuillantine to a Maury, a natural sweet wine from Languedoc-Roussillon. We pause on Mas Amiel in 1969, intense with aromas of authentic cocoa and subtle walnut.