Jérémy TRINCAZ

Chef : 1 restaurant

Presentation

"When I was little, I used to play with customers' children at the pool and go skiing with them. At the age of 8, I was helping out at the reception desk, rollerblading - it made everyone laugh!"recalls Jérémy Trincaz. As a teenager, he helped out his father in the kitchen, then attended the hotel school in Thonon, where he passed his Bac Pro and BTS. A brilliant student, he graduated top of his class and 2nd in the regional competition. "I wanted to learn everything: law, sales and the basics of cooking, which I'd learned at home. We've always made everything at home, pastries, stocks, charcuterie, everything except the bread."

His first internship was with Régis Marcon:"At 15, I was proud to be working in a gastro. I was welcomed as if into a family, and I've kept in touch with the chef, who sometimes comes to stay with us on vacation."Jérémy Trincaz then spent a season at Hostellerie Jérôme, in La Turbie, with chef Bruno Cirino. He then moved to Paris and spent a few months at the Shangri-La, working alongside chef Philippe Labbé."I discovered the organization of a palace, the creativity of the kitchens, the capital at 19..."

In 2013, he joined the family establishment (he represents the fifth generation) in La Chapelle-d'Abondance and worked with his father, who passed on his knowledge. But his father's untimely death thrust Jérémy into the top job, without a safety net, at just 23 years of age."We took over the reins, with my mother and sister, overnight, in 2016."Now a chef, Jérémy Trincaz goes back to basics in his menus, which vary four times a year. We've always doneit that way," he says."And it works. Gault&Millau awarded him 1 toque and the Terroir d'Exception Auvergne-Rhône-Alpes 2023 trophy.

F.H.