International
Jeremy HARDY
Creative and sensitive, chef Jeremy Hardy gives a good account of regional neogastronomy in his restaurant Blackeys, located in the heart of Montpellier.
Born in 1984, Jeremy Hardy has always had two passions: drawing and cooking. Focusing on the former, he went on to study visual communications and art history, before opening his own business. But soon enough, his second vocation took over .
In 2008, he apprenticed as a chef in Montpellier, and began his career at Le Grillardin. He evolved under the watchful eye of Michaël Diore: "He was my second father", explains the man who would spend nine years in the same kitchens, underlining "anincredible condensation of life ".
In 2019, relying on numerous customer reviews, Jeremy Hardy decided to launch his own business with his partner, to "further explore his culinary universe". They opened Blackeys restaurant in the heart of Montpellier, on the lively Rue Saint-Firmin. Here, the chef offers "simple but not simplistic cuisine", in keeping with the codes of his graphic universe: "I really enjoy playing with certain rhythms : Gault&Millau awarded him a first toque and included him in the 2023 edition of 109 - Le Sang neuf de la gastronomie française.
T.L.
Its recipes
Veal tartar, egg yolk confit, potato fondant & tapenade
Jérémy Hardy, at Blackey (1 toque), takes us on a discovery of his veal tartare, accompanied by a confit of egg yolk, potato fondant and tapenade.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
