We are really excited to welcome to Palate Sensations Chef Jeremy Gillon from The Les Restaurants du Montana from the ski resort region of Val Thorens in France. His restaurant L’Epicurien is a 1 star Michelin restaurant. He is here in Singapore 6 months of the year as a consulting chef at ME@OUE. Get excited as he will be conducting a series of 3 hands on classes at Palate Sensations in October and November.
About Chef Jeremy Gillon
Jeremy Gillon was trained by some of the best French chefs. When he speaks about them (Michel Rochedy in Courchevel, Michel Kayser in the Gard, Nicolas Le Bec in Lyon and many other…), he cannot hide his admiration and thanks.
Rich from his precedent experiences, he has work alongside Sonia Piantoni and Emmanuel Deleuze since winter 2008/2009 and helped them in their wish to move more upmarket, and this for all three establishments. Fresh produce, local producers, quality and regularity are the key words.
Jérémy’s cuisine is that of an author, French, modern and sometimes audacious. He loves playing with contrasting textures, with the aromatic potential of each product which he puts together with creativity.
His cuisine stands apart from others in the Tarentaise, but he assumes this difference. In addition, his imagination is combined with a real discipline and a natural sense of elegance. His creations are structured, nely spiced and show the treasures of the Savoyard mountain pastures (herbs and plants) to their best. Sometimes the avours surprise, explode in ones mouth, but without ever losing their exquisiteness.
3 questions to the chef:
What made you choose this profession?
My mother cooked a lot and family meals in our house assembled between 40 and 50 people. When I was 14 I started my cookery apprenticeship in a traditional brasserie, 15 hours per day!!! Real motivation was required to adapt to this way of life. Dreams are not always easy to attain!
How would you describe your cooking?
Even if it is the result of a lot of hard work, I like the technique behind my dishes to go unseen. I want to give the impression of simplicity, fresh produce shown to its best, an assembly of tastes and textures.
What are the constraints of cooking at high altitude ?
Firstly, it must be our product supply, even that which comes from the local Vallée producers which we try to use to a maximum. We work at an altitude of 2300 metres. In the beginning one discovers problems unheard of down the valley. For example, water boils at 92°C, so all cooking times need to be recalculated. With the lack of oxygen, our senses and our palates don’t react the same way as down the valley.There is a euphoric side to altitude. Even the wines improve with ageing at high altitude, due to the atmospheric pressure.
Hands on Culinary Classes @ Palate Sensations Cooking School
Learn how to combine flavours and culinary techniques to make a 3 course meal from these humble and extremely versatile vegetables. Be surprised and entralled by the menu which will be revealed on the day.
Sunday 16th October 2pm to 5pm- focus on beetroot. Sign up here.
Sunday 23rd October 2pm to 5pm – focus on butternut pumpkin. Sign up here.
Saturday 5th November 10am to 1pm – focus on Jerusalem artichoke. Sign up here.
1st hour – demonstration on all 3 dishes by Chef Jeremy.
2nd hour – hands on in small groups to replicate the menu. As there are many components to the menu, the participants will participate in different parts of the menu.
3rd hour – Chef Jeremy will teach you plating techniques. All participants will then plate their own 3 course meal by using all the components made in the hour before.
This is a hands on class suitable for all culinary skill levels.
The fees are $180 nett per person per class.
Special discount if you sign up for 2 or more classes or if you sign up for 2 or more people. The fees will be $150 nett per person. A refund will be processed to your credit card after payment.