Jérémy MORIN

Chef : 1 restaurant Talented 3-toque chef at L'Aparté restaurant in Montrabé, near Toulouse, Jérémy Morin blends Southwestern cuisine with land-sea accents inspired by his Norman origins.

Presentation

Jérémy Morin's passion for cooking began at the age of 14. " I used to watch my mother and grandmother cooking at weekends, for communions or weddings". The teenager's goal was not yet to become a great chef, he simply wanted to cook. To make a career out of it, he entered the Lycée Hôtelier in Granville. After a trip to Ireland, where he learned English while working in a castle deep in Connemara, he returned to Paris to tour the top restaurants.

In 2001, Jérémy Morin arrived at the Hôtel Scribe, where chef Yannick Alléno instilled in him a taste for haute gastronomy, which he refined at the Bristol, working alongside Éric Frechon. When Yannick Alléno took over the kitchen at Le Meurice in 2003, he offered him a position as second-in-command. He stayed for three years, but as time went by, the City of Light began to wear him down. He escaped to his native Normandy, but word of mouth eventually led him to Toulouse, to Métropolitan, where he took up his first chef's position in 2007.

In 2015, the restaurant closed its doors. " We had to come up with a plan B." As fate would have it, Jérémy Morin took over the reins of a 40-seat restaurant whose history he rewrote, calling it L'Aparté. The establishment is located in Montrabé, near Toulouse, between town and country. Thanks to the Dotation Jeunes Talents Gault&Millau, he is able to carry out initial work in the kitchen. "Over and above the financial aspect, this dowry gave me real psychological support. It gave me the feeling of being on the right track."

In the kitchen, Jérémy Morin recalls his Norman origins and the four years he spent in Granville. From this region, he imports langoustines and lobsters, which he offers on the menu alongside foies gras, pigeon and duck from the South-West. This combination has proved a great success, enabling him to develop L'Aparté, to which he has added a terrace and pergola over the years. Gault&Millau immediately congratulated him with 3 toques and awarded him the Grand de Demain 2016 trophy for the South-West.

B. G.