Chef Jérémy Czaplicki : « From Authenticity appears pleasure »
- French 1 Star chef
- Executive chef in the French Riviera
- Several concepts (Gastro, Bistrot, …)
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When he arrived in 2016, Jérémy Czaplicki imposed his style and in the very first year received a Michelin Plate and three red forks from the prestigious guide. In 2019, the star joins his list of awards.
This first Michelin Guide star is an object of pride for chef Jérémy Czaplicki:
“It is with a great deal of emotion that I received this magnificent award. Behind this star, I see each face of my brigade, the restaurant staff, the hotel staff, my producers and suppliers, customers and my family. I would like to thank all of them because without them, I would not be here today. ”
Jérémy Czaplicki learnt the ropes in the best star-awarded restaurants.
Following an initial experience in Toulouse at Jardin de l’Opéra alongside the emblematic chef, Dominique Toulousy, awarded two Micheln stars at the end of the 1980s and Best Craftsman of France 1994, he then set off for the capital to join the Tour d’Argent, then La Cantine des Gourmets, before moving to Hôtel Scribe and the prestigious Palace Park Hyatt Paris Vendôme alongside chef Jean-François Rouquette, who he followed for nearly 15 years. These years between the south-west and Paris were highlighted with some great encounters with renowned chefs; these meetings were decisive in his choices and in his career development.
After this Parisian ascension, this passionate chef decided to go to Provence to manage the kitchens of a Relais & Châteaux establishment, the Château de Berne in Lorgues in the Haut-Var. In April 2016 he took over the commands of Les Oliviers restaurant in Hôtel Ile Rousse Thalazur Bandol*****, a key address in the town.
The chef’s philosophy is to produce a dish that transfers his passion, to the great delight of his guests. He defines his cuisine as the result of the marriage between several products selected with the utmost care, seasoning and the perfect cooking.
As for what inspires him every day, it has to be his location opposite the sea. Jérémy Czaplicki knows how to use what the local land has to offer and is inspired by the treasures of the Mediterranean, but this does not mean he has forgotten his origins in his creations. Originally from the North of France, but having grown up in the south-west, he creates very personal dishes, such as fried foie gras with chicory and with truffles from Provence.