Les toques blanches du monde

Jérôme Lebeau

Grand Hotel of Cabourg

Jérôme Lebeau is a highly experienced chef

specialised in luxury establishments and high end clients.

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Article 1

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In 1996 and 1997 Jérôme Lebeau  got two NVQs level-2 in Cookery, then, in 2001 he followed a training course at the Alain Ducasse Training Center.

He started off as a Commis de cuisine at the Hotel Restaurant Abbaye de Sainte Croix (4 Michelin stars) in 1998. Later, from 1999 to 2000 he worked as a Chef de Partie at the Hotel Restaurant Le Carlton (4 Michelin stars), in Lausanne (Switzerland).

 Article 2

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On top of working for the Company of the Ponant Islands on a cruise yacht (4 Michelin Stars) numerous times, Jérôme Lebeau travelled quite a lot : he worked as a Second de Cuisine for 8 months in 2003 and 2004 at the restaurant Le Cottage in St Martin (West Indies) and also at the Hotel Bora Bora (5 Michelin stars) on the island of Bora Bora in French Polynesia.

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Article 3

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He also worked as a personnal chef for various high end clients such as a Libanese Prime Minister, a French billioneer and the Defense Minister Alain Richard.

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Since 2014, he’s been working at the Grand Hotel of Cabourg (5 Michelin stars).

9 questions to chef Jérôme Lebeau :

  • Where are you from?
    I come from Britanny, in a small town called Vitre.

 

  • What is your career path?
    Holding a CAP, BEP, I did an apprenticeship, then I left for Paris (Lasserre, Savoie, Maison Blanches). Then I worked for Amanresorts in Courchevel and Bora Bora, I was also executive chef of a French Company ocean liner of Ponant’s islands. I stayed in Monaco as a private chef on yachts, and I finally moved to Grenoble for 3 years. Since 2014 I am in Cabourg Grand Hotel *****

 

  • What made you want to become a Chef?
    One day, I made an extra as a dishwasher and I liked the kitchen’s atmosphere, this stress speed increases over the minutes. I am a bit like Obelix, I fell into the cooking-pot and now I cannot do without.

 

  • Where do you get your inspiration?
    The seasonal products, I will have a flash on a specific product then I try to bring my culinary identity. I always try to bring freshness to my dishes regardless the season.

 

  • Can you describe your cooking style in a few words?
    I come from a modest environment and so I know my values, I often say to my team that we only are cooks. The media coverage of this profession makes me think that some chefs overact.
    I love being with my family, with them I take energy.

 

  • What is your signature dish/ingredient?
    I don’t have signature dish, I like to work with fish in general and bring an Asian touch.

 

  • Which chefs would you identify as a model for you?
    Thierry Marx for his values, Yannick Alleno for his accuracy, Alain Ducasse & Paul Bocuse for everything that they bring to this profession. I has a lot of admiration to Bernard Loiseau for his passionate side.

 

  • What was your most exciting moment in the kitchen?
    I was lucky to prepare two dinners to two different presidents of the French Republic, in private parties.

 

  • Can you give us one good address?
    France and all its region.