Thierry JANDARD

Chef de service : 2 restaurants Sommelier : 2 restaurants

Presentation

Listening to him talk about Guy's Table, one sometimes gets the impression that Thierry Jandard is suffering from impostor syndrome. Born in Lyon into a family of bakers, Thierry has a brother, Guy, sixteen years his senior. "He quickly went into the restaurant business, and this Table de Guy is obviously his baby. Today,I look after it and take care of it. "

Thierry Jandard entered the business just ten years ago, after a long career in industry with Renault Trucks. "In 2014, I had the opportunity to leave my job on good terms. I didn't like this life anymore, and I took advantage of this period to obtain a CAP in cooking, working on a sandwich course with my brother and his chef, Nicolas Vernay. Fanny, my niece, was in the dining room at the time. "

As the months went by, Thierry Jandard increasingly imagined himself taking over from his elder brother. He joined forces with Nicolas Vernay to buy the restaurant. "Initially, Guy and I hadn't thought about it that way. But he was approaching retirement age and, for me, it was an interesting opportunity. "

Helearned about wine "on the job", tasting, visiting winemakers, taking advantage of the many privileged contacts forged by his brother over the decades and benefiting from hard-to-get allowances ."Today,I know what I like and what I don't like. But I'm not a sectarian, I sometimes work with agents, but what I like most of all is discovering new references. Recently, I was seduced by the Vézelay Domaine La Croix Montjoie, a white from a little-known appellation with excellent value for money. "

Today, Thierry Jandard is back in the dining room, leaving the kitchen to his partner Nicolas Vernay. "We're lucky to have a stable team, who appreciate our good working conditions and atypical opening hours, as we only open for lunch, except on Thursdays. It's a real comfort for all of us", he concludes with the smile that never leaves him when he's looking after his customers in this unlikely restaurant on the outskirts of Lyon. Gault&Millau awards him the Sommelier Auvergne-Rhône-Alpes 2024 trophy.

F.T.