Jean-Philippe Lemaire

Chef Jean-Philippe Lemaire's culinary philosophy is deeply rooted in a quest for refined simplicity, expressed through a "cuisine épurée" characterized by "goûts francs et clairs." He is a perfectionist, constantly questioning and evolving his work, driven by an "infinie passion de la gastronomie." His approach is an "art culinaire sincère et authentique, basé sur l’exigence et l’instinct," aiming for a "simplicité retravaillée" that elevates the familiar. At the heart of his ethos is a profound attachment to local and ethical sourcing. Inspired by the rich bounty of Haute-Savoie, he places significant importance on (micro)local ingredients, from "herbes aromatiques" to "poissons de lac." This commitment to regional terroirs ensures that his dishes not only reflect the landscape but also maintain a responsible and authentic connection to their origin. Lemaire's overarching vision is to transport his guests into his unique universe, offering an "expérience gastronomique hors normes." His cooking at Kern is a heartfelt homage to Savoyard nature, yet it subtly weaves in his personal culinary memories, including "accents bretons" from his roots and influences gathered during extensive travels through England and Asia. The result is a dining experience that is both deeply regional and globally informed, surprising and consistently excellent. Chef Lemaire's technical mastery is evident in his "cuisine épurée," a style demanding precision and clarity. His extensive background, honed in various English palaces, Asian kitchens, and prestigious French Michelin-starred establishments such as Domaine des Séquoias, Clos des Sens, Belvédère, Cottage Bise, and K2, has forged a demanding yet intuitive technical foundation. He continually refines his craft, embracing a "perfectionniste" mindset. His approach to flavor and plating is characterized by a deliberate pursuit of "associations de parfums et de saveurs" that aim to surprise and delight. Dishes are designed with "goûts francs et clairs," ensuring each ingredient's essence shines through. The visual presentation is a critical component of the experience, described as a "mise en scène graphique et soignée," where elements like "herbes aromatiques, accents bretons et poissons du lac s’y croisent dans un ballet de saveurs maîtrisées." While the text emphasizes his creative pairings and presentation, it does not name specific signature dishes, instead highlighting his philosophy of an ever-evolving, "surprise" tasting menu.

Career

• Student (BEP & BAC Cuisine) at Lycée hôtelier de Dinard, Dinard
• Chef at Red Carnation hotel group, England
• Chef de partie (fish) at Domaine des Séquoias, Isère
• Chef de partie (larder and meat) at Le Clos des Sens, Annecy
• Chef at Le K2, Courchevel
• Chef at Le Farçon, La Tania
• Executive Chef at Kern, Seytroux

Mentored by Chef at Le Clos des Sens.