Jérôme Feck

Chef Jérôme Feck's culinary philosophy is deeply rooted in the pursuit of pleasure and reassurance for his guests. He describes his cooking as "classic," a term he embraces with pride, distinguishing it from "improbable flavor combinations." While the Michelin Guide categorizes his cuisine as "modern," Feck clarifies that this modernity lies more in aesthetic presentation than in daring flavor profiles, emphasizing comforting and familiar tastes. His overarching vision is to perpetuate Champagne's gourmet traditions and honor the heritage of the iconic Hôtel d'Angleterre. His approach prioritizes robust and well-executed sauces, which form the backbone of his dishes, delivering intense and profound flavors. He champions seasonal variation, explicitly stating a disinterest in static "signature dishes" as he believes this stifles creativity. This commitment to an evolving menu ensures fresh inspiration and responsiveness to available produce. Sourcing plays a significant role, with mentions of specific local ingredients such as "lentillons rose de la Champagne" and "agneau de la Champagne," alongside "safran de Céleste et Océane," indicating a focus on regional excellence and quality. Ultimately, Feck's ethos marries a classical foundation with a refined, contemporary sensibility, always with the primary goal of creating a delightful and satisfying experience for every diner. His work is a testament to the idea that true artistry lies in perfecting the familiar and making it extraordinary. Chef Jérôme Feck's technical mastery is most evident in his "flair for intense and balanced sauces," which are consistently described as "très corsées" (very rich and full-bodied). These sauces are meticulously crafted to enhance main ingredients with judicious touches of flavor, such as acidity or smokiness, demonstrating a nuanced understanding of taste elevation. As a skilled pastry chef, his expertise extends to delicate desserts, showcasing a broad range of technical abilities. His approach to flavor prioritizes "saveurs rassurantes"—reassuring flavors—eschewing unusual combinations for a more grounded, yet highly refined, palate. Plating is where his modernity shines, with dishes presented with an aesthetic elegance that complements their classical foundations. A notable signature element is his sauce based on orange juice and vadouvan, which gently magnifies the "lotte aux lentillons rose de la Champagne" with sweetness, richness, and a hint of acidity. While he consciously avoids a multitude of fixed signature dishes to preserve creativity, two stand out for their acclaim: the aforementioned "lotte aux lentillons rose de la Champagne" and the "tartare de daurade royale." Other exemplary creations that illustrate his seasonal creativity include the "selle d'agneau de la Champagne, tapenade d'olives et siphon à l'huile et jus corsé," his "pamplemousse pistache sur un biscuit japonais," and the inventive "sucette framboise-estragon." Dishes like "Emietté de tourteau à l'ail noir, crème de choux-fleurs au champagne et citron vert," "Filet de Saint-Pierre 'mayonnaise' au safran de Céleste et Océane, huile verte," and "Grenadin de lotte laqué au miso, céleri et sauce beurre d'orange et ratafia" further highlight his skillful pairing of premium ingredients with sophisticated techniques.

Career

• Chef-Owner at Hotel D'Angleterre, Châlons-en-Champagne
• Chef De Cuisine at relais et chateaux l'hostellerie la briqueterie, Vinay
• Executive Sous Chef at Hostellerie de Levernois, Région de Dijon
• Sous Chef Chef De Partie at Les berceaux, Epernay
• Chef Pâtissier Chef De Partie at Royal champagne, Epernay
• Chef De Partie at Restaurant le FOCH, Reims