Jérôme RYON

Chef : 1 restaurant

Presentation

Surrounded by a family that loves to cook, including a brother who is a pastry chef and Meilleur Ouvrier de France, Jérôme Ryon naturally headed for a hotel technician's diploma, obtained in Thonon-les-Bains in 1992.

He then trained with Michel de Matteis, in Divonne-les-Bains, then with Marc Veyrat, in Veyrier-du-Lac, but began to really " enjoy himself " in a local restaurant in Ferney-Voltaire: "It was here that I was able to really express myself and realize that I really wanted to be a chef. "After two years there, he joined Philippe Gauvreau at La Rotonde, the restaurant of the Le Lyon Vert casino in La Tour-de-Salvagny.

In 2006, Jérôme Ryon succeeded Franck Putelat, whose second-in-command he had been, at the helm of La Barbacane, the restaurant at the Hôtel de la Cité in Carcassonne. An establishment he joined in 1998, where he met his wife, then assistant maître d'hôtel, he says: " My wife and two children have always supported me. I would like to emphasize that without them, I would certainly not be where I am today."Jérôme Ryon then went back to basics, defending a cuisine " based on principle, instinct and seasonality, with a solid classical foundation. "This beautiful story has been going on for 25 years.

B. G.

Biography & Awards

1972 Naissance à Bourg-en-Bresse

1998 Entre à La Barbacane, à Carcassonne

2005 Prix Taittinger

2006 Succède à Franck Putelat à La Barbacane