Jérémie IZARN
Chef : 1 restaurant Jérémie Izarn has been running La Tour des Sens, in Tencin, since 2016. In his establishment, nestled in the heart of nature, he offers atypical, creative and daring cuisine.
Jérémie Izarn arrived in the world of cooking somewhat by chance. It wasn't his mother or grandmother who initiated him, but a friend, a student at a hotel management school, who asked him to prepare Christmas dinner for his family. drawing up a menu, choosing and processing the products and pleasing the guests - this day was a revelation for young Jérémie, who went on to study cookery at the Institut des Métiers et des Techniques in Grenoble. With his CAP in his pocket, he went on to work in a number of establishments; although he didn't train with any of the great chefs, he was still very attracted to haute gastronomy. His mentor? Jean-François Piège, for whom he has a deep admiration.
Surprise on the menu
After working for others, Jérémie took the plunge and opened his own restaurant in 2016 in Tencin, Isère. at La Tour des Sens, he offers a cuisine based on the most local and carefully sourced products possible.
His menu changes at most every two months, except for one staple dish, the perfect egg, which he can't remove without being scolded by customers. Regressive as can be, it evolves with the seasons. This spring, it's served with a rosemary broth, crispy mouillettes, grilled zucchini purée and a pear and garlic confit gel.
The chef also attaches great importance to vegetables, which " should be no less highly regarded than good meat ", and likes to propose original combinations, such as asparagus served with smoked cod roe and mustard ice cream.
" I like to surprise people, and sometimes I push the envelope too far," he admits. His wife, who is in charge of service in the dining room, and the customers remind him of this and help him evolve, even if it means removing a dish that doesn't convince.
Generosity and humility
When it comes to awards and recognition from his peers (his restaurant has been awarded 3 Gault & Millau Toques), Jérémy admits that they flatter him, but that they should never be an objective.
Winning Top Chef in 2017 gave him visibility (even if his restaurant was already fully booked), but the chef didn't want to increase the number of covers. "Staying humble and generous, working first and foremost for customers is already a huge satisfaction," he justifies himself. A fine lesson in humility!
Key dates :
1988: Born in Grenoble
2007: CAP Institut des Métiers et des Techniques de Grenoble
2007: apprenticeship at Corne D'Or in Corenc
2016: La Tour des Sens opens in Grenoble
2017: Winner of Top Chef
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