Jerome Héraud, the hotel management and head chef at the Cantemerle welcomes you to his restaurant for a guarantee a moment of pure pleasure.
Guided 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.
Experience
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Since February 2008
- Head chef and manage
Hotel-Restaurant CANTEMERLE 06140 VENCE -
December 2005 to November 2007
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
Head chef
Restaurant L’IGUANE and bistrot L’OLIVE DE MER
Quality Hotel **** – 33700 BORDEAUX -
March 2003 to March 2004
Head chef
RESTAURANT L’IGUANE Pierre MARTIN – 33700 BORDEAUX -
December 1996 to December 2002
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
Sous chef
RESTAURANT LE CRISTOLIEN – 94100 CRÉTEIL – Chef Alain Donnard
RESTAURANT LES MAGNOLIAS – 94000 LE PERREUX
Comis
RESTAURANT LES AMBASSADEURS, HÔTEL DE CRILLON – 75008 PARIS – Head chef : J.P Bonin and J.P Biffi
Competitions and awards
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2011
France’s desserts Championship
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2005
President of French cup “L’accord Parfait”, Président d’honneur FRANCK PUTELAT, Bocuse d’Argent 2003
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2004
Winner of the French cup “L’accord Parfait”
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2003
Runner up at the MOF «Un des meilleurs ouvriers de France»
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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
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2000
Semi-finalist at the MOF «Un des meilleurs ouvriers de France»
Finalist at the «Grand prix international Pierre Taittinger» (Dinar)
Professional training
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1985
JOËL ROBUCHON – JAMIN RESTAURANT – 75016 PARIS
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2000
ALAIN PASSART – L’ARPÈGE – 75007 PARIS
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2002
FRANCK PUTÉLAT – LA BARBACCANERESTAURANT, HOTEL DE LA CITÉ – 11000 CARCASSSONNE
Education
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1984
CAP – BEP Cuisine – École hôtelière of Bordeaux – TALENCE (33)
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1994
BTS of hotel and restaurant management (Francilienne de formation)