Jérémy PAGE

Chef : 1 restaurant

Presentation

Born in Bath, England, Jérémy Page grew up in the southwest of France, a region whose culture influenced him greatly, before crossing the country to take the helm at 1741 in Strasbourg.

"As a child, I already wanted to be a chef, but it took me a longtime to realize that I'd made the right choice. For a long time, I wondered whether my passion would compensate for all my sacrifices. JérémyPage trained at the Lycée Professionnel Jean Capelle in Bergerac. He then sharpened his first knives at the Hôtel du Palais, in Biarritz, under the guidance of Jean-Marie Gauthier, before leaving in 2004 to work atthe Vieux Logis, in Trémolat, with Vincent Arnould.

Enriched by these experiences, he joined the prestigious and challenging brigade atJoël Robuchon's Atelier, nestled in the Saint-Germain district of Paris. He rose through the ranks to become head chef in 2012. " In this house, I felt like a fish inwater. The rigor necessary for this level of demand suited me perfectly. And I appreciated the 'no fuss' approach, as Mr. Robuchon liked to say. In 2016, his mentor invited him to take over the reins at Atelier de Londres, in Covent Garden.He accepted and closed it in 2019, before helping to launch Le Comptoir, Le Deli and La Boulangerie, three addresses "located in the more upmarket Mayfair district".

With the arrival of Covid-19, Jérémy Page began to question himself, as he wanted more freedom in his practice and to cook under his own name. In 2021, the Burrus family offered him the chance to take over from Fabien Raux at 1741 in Strasbourg. He accepted the challenge. " I wanted tomove towards a more contemporary cuisine,with nods to the South-West. That's easy, sinceAlsace is also a duck-growing region!" A successful gamble, since he maintained the establishment's 3 toques and won the Grand de Demain Grand Est trophy.

B. G.