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Discover the bistronomic cuisine through dishes designed for an excellent tasting.

To better explore the bistronomic cuisine of JEREMIE restaurant, Chef Jeremie Tourdjman selected dishes whose flavours will delight the restaurant’s customers. So, you can enjoy the best of contemporary, generous and gourmet bistro cuisine.

"Signature" dishes, Chef's favorite

From the regularly revised menu, Chef Jeremie, Tourdjman offers his signature dishes. These dishes represent the best of bistronomic cuisine. In tune with the seasons and reflecting the chef’s culinary inspirations, each signature dish reveals perfectly designed flavours and provides the perfect balance for your taste buds. Whatever your preference, the appetizers and second courses on the menu have been designed to naturally complement each other. The desserts, designed to avoid any feeling of excess, will complement your gourmet tasting. The signature dishes will give you a more detailed preview of the contemporary cuisine of this chef bistro.

A fresh appetizer to make your taste buds bright

Green asparagus fricassée, flower salted soft-boiled egg » is a seasonal appetizer. Fresh asparaguses are available on fresh markets just for about 3 months. They are combined with fresh olive oil sauted meadow mushrooms and balsamic vinegar deglazed. The Bio egg, incomparably fresh is breaded & hot served at the center of the fricassee. Brake the egg, the yolk flows et thickens vegetables. Sourness of vinegar, crisp of vegetables mixed up with creamy yolk are just enhanced with mouth melting salt crystals.

Pyrenees Lamb , at spring savors festival.

As main course  Chef Jeremie suggests «  Pyrenees piece of baby lamb with eggplants cannelloni » This high sided frying pan meat, is well known for its taste delicacy & tenderness of its flesh. Rare or medium rare, skin is always be crispy. As light garnish Chef Jeremie suggests vegetables. Eggplant cannoli provides softness & smoothness. Cress salad gives a fresh sensation in mouth. Gently stewed juice, infused with thyme herbs just completes the whole dish.

Millefeuille of the moment

To complete your meal, fresh strawberries vanilla millefeuille is a classic. Always at the menu, it is accommodated according to seasonal ingredients. 
 
Today it is a strawberries one… What about tomorrow ?  Chef wonders.

Discover the bistronomic cuisine through dishes designed for an excellent tasting.

To better explore the bistronomic cuisine of JEREMIE restaurant, Chef Jeremie Tourdjman selected dishes whose flavours will delight the restaurant’s customers. So, you can enjoy the best of contemporary, generous and gourmet bistro cuisine.

"Signature" dishes, Chef's favorite

From the regularly revised menu, Chef Jeremie, Tourdjman offers his signature dishes. These dishes represent the best of bistronomic cuisine. In tune with the seasons and reflecting the chef’s culinary inspirations, each signature dish reveals perfectly designed flavours and provides the perfect balance for your taste buds. Whatever your preference, the appetizers and second courses on the menu have been designed to naturally complement each other. The desserts, designed to avoid any feeling of excess, will complement your gourmet tasting. The signature dishes will give you a more detailed preview of the contemporary cuisine of this chef bistro.

A fresh appetizer to make your taste buds bright

Green asparagus fricassée, flower salted soft-boiled egg » is a seasonal appetizer. Fresh asparaguses are available on fresh markets just for about 3 months. They are combined with fresh olive oil sauted meadow mushrooms and balsamic vinegar deglazed. The Bio egg, incomparably fresh is breaded & hot served at the center of the fricassee. Brake the egg, the yolk flows et thickens vegetables. Sourness of vinegar, crisp of vegetables mixed up with creamy yolk are just enhanced with mouth melting salt crystals.

Pyrenees Lamb , at spring savors festival.

As main course  Chef Jeremie suggests «  Pyrenees piece of baby lamb with eggplants cannelloni » This high sided frying pan meat, is well known for its taste delicacy & tenderness of its flesh. Rare or medium rare, skin is always be crispy. As light garnish Chef Jeremie suggests vegetables. Eggplant cannoli provides softness & smoothness. Cress salad gives a fresh sensation in mouth. Gently stewed juice, infused with thyme herbs just completes the whole dish.

Millefeuille of the moment

To complete your meal, fresh strawberries vanilla millefeuille is a classic. Always at the menu, it is accommodated according to seasonal ingredients. 
 
Today it is a strawberries one… What about tomorrow ?  Chef wonders.