Jérôme Busset

Chef Jérôme Busset's culinary philosophy is deeply rooted in an ethos of authenticity, locality, and emotional connection, all sparked by his grandmother's cooking. He crafts a cuisine that is "moderne, intuitive et locavore," aiming to provide guests with an "immersive et émotionnelle" experience. His journey, uniquely shaped by extensive experience in the front-of-house at prestigious Michelin-starred establishments like Léon de Lyon and La Rotonde, endowed him with an exceptional understanding of hospitality, observation, and service, which he now integrates into his culinary identity. This background allows him to orchestrate each meal as a "maison chaleureuse de partage et d’échange," where proximity to the chef and team is paramount, fostering a genuine, human connection. A staunch advocate for local sourcing, Chef Busset commits to using ingredients where "80 % des produits... proviennent de producteurs situés dans un rayon de 30 kilomètres autour du restaurant." This commitment is not merely about freshness but also a deeply personal choice, driven by his sensitivity as a father to minimizing the establishment's carbon footprint. While local ingredients form the backbone, he maintains a pragmatic flexibility, incorporating products from further afield when they enrich his quest for innovation and authentic flavors. His vision for AinTimiste extends beyond a simple meal, aspiring to an "univers unique et authentique" where every detail, from the decor crafted by local artisans to the open kitchen, contributes to a harmonious, sensory narrative. Chef Busset's signature approach is characterized by a "cuisine instinctive et décomplexée," where the menu is a fluid "symphonie de dix plats," constantly evolving with the seasons and the freshest market produce. He shies away from a fixed à la carte, preferring a surprise tasting menu that allows each ingredient to find its natural place, transforming dining into a "gourmande, instinctive et créative" adventure that celebrates the local territory. His technical mastery lies in his ability to tell a story with each dish, weaving together "textures, des saveurs et des souvenirs" to create not just a gustative journey, but an emotional and human one. Among his most lauded creations are dishes that pay homage to his Burgundian roots and the Bugey region. His "Ramequ’Ain 2.0," a modern reinterpretation of the challenging local fondue bugiste cheese specialty, showcases his audacious spirit in elevating regional traditions. Equally iconic is "la « Genèse AinTimiste »," an exquisite plate of escargots prepared "façon boeuf bourguignon," which serves as a poignant tribute to his heritage and past experiences, marrying traditional flavors with contemporary finesse.

Career

• Commis, Chef de rang at Léon de Lyon, Lyon
• Assistant-sommelier at Guy LASSAUSAIE, Chasselay
• Chargé de la découpe en salle at La Rotonde, Charbonnières-les-Bains
• Chef-Owner at AinTimiste, Poncin

Mentored by His grandmother.