Jérémy PRÉVOST

Chef : 1 restaurant

Presentation

This son of shopkeepers first turned to pastry-making. Jérémy Prévost trained in Grenoble and Mont-de-Marsan, before embarking on a career aimed at sweet tooths. At the end of 2005, with work scarce in the Médoc, he went to work for Thierry Marx at Château Cordeillan-Bages (Pauillac). There, he became commis pâtissier with Jean-Luc Rocha as sous-chef. Two years later, he crossed the Channel and spent a year in London, working in the kitchens of Sketch, Pierre Gagnaire's restaurant.

In 2008, Jérémy Prévost flew to Los Angeles, where he was head pastry chef at L'Ortolan. In 2009, he returned to France, and established himself as head pastry chef at Le Bélouga, in Perros-Guirec. It was there that, in 2010, Mickaël Tanguy appointed him second chef. For this first-time pastry chef, it was a major turning point. "With Mickaël Tanguy, we had more or less the same philosophy," he explains, spending four years as head pastry chef and second chef.

In 2013, buoyed by his new skills, he became second chef at Bruno Auger's La Villa Archange. In 2015, he spent a year and a half as head chef at Le Glouton in Bordeaux. "My life's goal was, one day, to move to Bordeaux". And so, in 2018, with the help of his wife, Jérémy Prévost opened Loco By Jem's in the Ornano district. His cuisine is instinctive and seasonal. And even in the way he thinks about his dishes, patisserie is never far away. Gault&Millau will award him 2 toques in 2023.

T. L.

Biography & Awards

1986 Naissance à Marmande

2005 Commis pâtissier chez Thierry Marx au Château Cordeillan‑Bages, à Pauillac

2010 Chef pâtissier et second de cuisine du Bélouga, à Perros-Guirec

2013 Second de cuisine chez Bruno Auger à La Villa Archange, au Cannet

2015 Chef au Glouton, à Bordeaux

2018 Ouverture de Loco By Jem’s, à Bordeaux