A gourmet address, rich in flavors and with a passion for quality produce.

Jerome Héraud, the hotel management and head chef at the Cantemerle welcomes you to his restaurant for a guarantee a moment of pure pleasure.

guillemet-openGuided by my passion for each dish I produce, I am particularly attached to the provenance of the produce. To unsure the level of quality we seek, the majority of produce is sourced from farms and local producers. The fruit and vegetables are seasonal, the fish and crustaceans from the open seas and oceans.
Combining traditional flavours with modern tastes, with ever new and exciting combinations, uniting the best of local produce with those from overseas… is the inspiration for our new restaurant menu.guillemet-close

Experience

  • Since February 2008 picto_gault-millau picto_michelin-2-resto
  • Head chef and manage
    Hotel-Restaurant CANTEMERLE 06140 VENCE
  • December 2005 to November 2007 picto_gault-millau picto_michelin-3-resto

    Head chef and manage
    Hotel and restaurant *** La Réserve des Graves – 33600 PESSAC
    Le Pavillon du Château Raba – 33400 TALENCE

  • April 2004 to September 2005 picto_gault-millau picto_michelin-3-resto

    Head chef
    Restaurant L’IGUANE and bistrot L’OLIVE DE MER
    Quality Hotel **** – 33700 BORDEAUX

  • March 2003 to March 2004 picto_gault-millau picto_michelin-3-resto

    Head chef
    RESTAURANT L’IGUANE Pierre MARTIN – 33700 BORDEAUX

  • December 1996 to December 2002 picto_gault-millau picto_michelin-2-resto

    Head chef
    RESTAURANT L’AUBERGE DE LA VIEILLE CHAPELLE – 33240 LUGNON and l’ILE DU CARNEY)

  • May to November 1996

    Head chef
    Résidences du Château de Salles – 33700 SALLES

  • September 1994 to Décember 1995

    Head chef
    HÔTEL BEST WESTERN VALMENIÈRE – 97200 FORT DE FRANCE (France’s Caribbean overseas department of Martinique).
    Restaurant le Dôme, Restaurant le Punch.

  • June 1984 to September 1994

    Head chef
    HÔTEL CARLINA – 74000 SAINT GERVAIS
    HÔTEL DE FRANCE – 77700 ROZAY EN BRIE picto_gault-millau picto_michelin-1-hotel
    Sous chef
    RESTAURANT LE CRISTOLIEN – 94100 CRÉTEIL – Chef Alain Donnard picto_gault-millau picto_michelin-3-resto
    RESTAURANT LES MAGNOLIAS – 94000 LE PERREUX picto_gault-millau picto_michelin-1-hotel
    Comis
    RESTAURANT LES AMBASSADEURS, HÔTEL DE CRILLON – 75008 PARIS – Head chef : J.P Bonin and J.P Biffi picto_gault-millau picto_michelin-2-hotel

Competitions and awards

  • 2011

    France’s desserts Championship

  • 2005

    President of French cup “L’accord Parfait”, Président d’honneur FRANCK PUTELAT, Bocuse d’Argent 2003

  • 2004

    Winner of the French cup “L’accord Parfait”

  • 2003

    Runner up at the MOF «Un des meilleurs ouvriers de France»

  • 2002

    Third place at the annual Cadillac and Bordeaux food and wine competition : “l’Accord Parfait”
    Semi-finalist France’s best desert chef 2002

  • 2001

    Finalist for France’s best desert chef 2001

  • 2000

    Semi-finalist at the MOF «Un des meilleurs ouvriers de France»
    Finalist at the «Grand prix international Pierre Taittinger» (Dinar)

Professional training

  • 1985

    JOËL ROBUCHON – JAMIN RESTAURANT – 75016 PARIS picto_gault-millau picto_michelin-3-hotel

  • 2000

    ALAIN PASSART – L’ARPÈGE – 75007 PARIS picto_gault-millau picto_michelin-3-hotel

  • 2002

    FRANCK PUTÉLAT – LA BARBACCANERESTAURANT, HOTEL DE LA CITÉ – 11000 CARCASSSONNE picto_gault-millau picto_michelin-1-hotel

Education

  • 1984

    CAP – BEP Cuisine – École hôtelière of Bordeaux – TALENCE (33)

  • 1994

    BTS of  hotel and restaurant management (Francilienne de formation)