Jacques Bertrand

Chef Jacques Bertrand embodies a traditional, generous, and demanding gastronomy, viewing restoration not merely as a profession but as a profound family history and an art of living. His culinary philosophy centers on elegance, simplicity, and an unwavering respect for the product, eschewing all artifice in favor of profound sincerity. He is deeply committed to exploring and showcasing the authentic, emblematic products of the Drôme terroir, celebrating their inherent generosity. Bertrand's mastery lies in his meticulous approach to cooking and seasoning; he strives for the most precise and balanced techniques to extract the quintessence of flavors without ever denaturing the ingredient. This commitment to 'the beautiful and the good' is a hallmark of his kitchen. He prioritizes sourcing local, exceptional terroir products, often citing specific origins like "asperges vertes du village" or "abricots de la Drôme," and even collaborates closely with local Rhône Valley vintners to complement his dishes. Chef Bertrand's technical style is characterized by exacting precision in cooking and seasoning, always aiming to enhance the natural flavors of his ingredients without artifice. His approach to plating and flavor emphasizes elegance, simplicity, and sincerity, delivering a culinary experience that is both generous and demanding. He has cultivated several legendary signature dishes that beautifully illustrate his dedication to seasonal, regional produce. Among his celebrated creations are the Feuilleté de langoustines royales sauce hollandaise married with village green asparagus, olive oil, and fleur de sel, a springtime delicacy. For winter, he features the Pigeon de Monsieur Chabert en deux façons, presenting a supreme stuffed with fresh truffles and a perfectly roasted leg. Another iconic dish is the Carré d’agneau rôti à la fleur de thym, served as a côte with a reduced jus, accompanied by a confit shoulder samoussa, duck foie gras ravioli, and a fricassée of fresh girolles. His dessert repertoire includes the delightful Moelleux aux abricots de la Drôme, featuring an almond dacquoise and fresh garden mint ice cream, designed to evoke the essence of summer. The restaurant also offers dedicated menus such as the "Menu Senteurs Océanes," focusing on fish and crustaceans, and the "Menu Découverte," showcasing a broader range of his exquisite seasonal plates.

Career

• Chef-Owner at Les Cèdres, Granges-les-Beaumont