Born on a farm in the Charente region of France, Jérôme Blanchet began his culinary training in Limoges in western France.
 
Jérôme had his first experience working in a kitchen in the UK, along with periods in the USA.
 
Quickly noted for his cooking talent, Jérôme joined Four Seasons at Terres Blanches Provence working with world-renowned chef, Jean-Denis Rieubland. With Jérôme’s support, Rieubland quickly acquired a Michelin star in 2006 for Four Season’s Le Faventia Restaurant.
 
Jérôme then moved to the famous Hôtel Le Negresco in Nice with the challenge of reinvigorating the legendary Chantecler Restaurant.  .
 
In early 2013, wishing to spread his own wings as a head chef, Jérôme chose to travel west to Hotel Crillon le Brave where he now runs our entire restaurant operation, supported by a young kitchen brigade of many talents. His cuisine is characterised by a subtle balance of the flavours of southern France that suits the hotel’s peaceful Provence setting.

 

 

Restaurant Jérôme Blanchet