Jérôme BROCHOT

Chef : 3 restaurants Propriétaire : 2 restaurants 2-toque chef Jérôme Brochot offers technical, affordable cuisine at his Montceau-les-Mines establishment.

Presentation

Jérôme Brochot grew up in a farming family: "I'd rather help my mother in the kitchen than my father on the farm," he says. At the age of 14, he decided to take his first training course in his hometown of Autun, at the Chalet Bleu: "I wanted to see if cooking was really my vocation. The experience was conclusive, and he trained at the Lycée Professionnel in Paray-le-Monial. He graduated in 1989, with a desire to perfect his pastry-making skills, which he learned at the CFA in Mercurey. In 1990, Jérôme Brochot joined the team at Chez Camille in Arnay-le-Duc. The following year, he worked as a commis for Bernard Loiseau in Saulieu, before doing his military service in 1992.

A year with Jacques Lameloise in Chagny followed, as did a year of management training in Paris in 1994: "I wanted to perfect my management skills so I could set up my own business". In 1995, he tried his hand at cost control at a vacation club in Saint-Tropez, but soon returned to the kitchen at Chez Camille.

In 1997, Jérôme Brochot opened the Hôtel Saint-Louis in Autun as second chef. Two years later, inspired by the idea of setting up his own business, he did his first internship with Alain Ducasse (in Joël Robuchon's former restaurant), then with Georges Blanc, in Vonnas (Ain). At the end of 1999, he took over Le France in Montceau-les-Mines (Saône-et-Loire). The restaurant took the chef's name, and Gault&Millau soon rewarded him with 3 toques. Until 2017, when he decided to offer simpler, more affordable cuisine: "I had lost a clientele that was important to me". Since then, his establishment has been awarded 2 toques.

At the same time, in 2016, he bought a restaurant in Dijon, L'Impressionniste, which no longer exists, but which contributed to making Jérôme Brochot one of the top chefs in France. Jérôme Brochot to become a chef driven by his heart, who today welcomes around fifteen guests in his dining room, just like at home.

T. L.