Rémi GENOT

Chef : 1 restaurant Trained in some of France's finest restaurants, Rémi Genot is a true culinary enthusiast: hard-working and a keen competitor.

Presentation

Born to a CRS father and an accountant mother, young Rémi Genot didn't necessarily have, at least on paper, the typical profile of a future chef. "Infact," he explains,"I only have a very distant memory of my father as a CRS.I was still in kindergarten when my parents bought the family butcher's shop and quit their respective jobs. And they're bon vivants, who regularly took me to fine restaurants when I was a child" .

At Lameloise, he meets his mentor

Rémi naturally entered the Lycée Professionnel in Dijon, obtained a Bac Pro and then a Brevet Pro, and joined Lameloise as an apprentice in 2013. "I stayed with Eric Prasfor two years , during which time I won the Best Apprentice of France competition.the chef and his brigade really helped me prepare for the final. The young man continued his training with William Frachot at Le Chapeau Rouge (Dijon), La Pyramide in Vienne and Yohann Chapuis in Tournus, not forgetting to finish second in the Créations et Saveurs competition before embarking on the opening of his first restaurant, aged just 28."With my partner, Anna Jacinto, whom I met at Lameloise, we had the opportunity at the end of 2023 to buyAuprèsdu Clocher, in Pommard, where we had already been working for two years with the previous owner. "

A solid technical foundation

After a few weeks of major renovations, the couple reopened the restaurant in a completely new setting. "We limit ourselves to a maximum of 20 covers, or even less when Anna is alone in the dining room, to maintain the level of quality we've set ourselves. I take great care with cooking and sauces, and I try to apply all the excellent technical basics that my previous chefs taught me ".