Les nouvelles étoiles, a book in three chapters

SHARING IS CARING

Jacky Ribault’s new restaurant, for which he received a Michelin star this year, is called l’Ours (the Bear, the symbol of Berlin)! So it didn’t take us long to convince him to come over and introduce us to his culinary world.

This idea of sharing is something Jacky has cultivated from his farmhouse background. Sentimentally attached to the soil and to the work of small farmers and artisan fishermen, he relentlessly showcases their ancestral know-how. An act of continuity since his first restaurant,  Qui Plume la Lune, which he opened in Paris 2010  and where he received his first Michelin star in 2014.

Whether in Paris or in nearby Vincennes, the chef, trained in Brittany, then Chamonix, Gstaad, Zurich, Tokyo and Sendai, makes the best of the products at hand, with a single goal in mind: give pleasure. And how best to do that : simply by taking pleasure in the process with his preferred signature craft : let the products do the talking.

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For Jeremy, coming to Berlin feels a little like going back to his roots, to a familiar surrounding. In the North of France, where he grew up to this cross-border culture: Exchanges fuel his work, in his life as well as in the kitchen…Indeed it turns out that his wife is German and his idol is Dirk Nowitzki.

He draws his inspiration from the people he crosses and exchanges with : producers, farmers and markets.

“Every time I create a dish, the ingredients lead the way. Every Tuesday and Friday, I visit the market of Saint-Cyr-sur-Mer, and get inspired by these ritual habits”.

This is why we organised a “terroir” exploration through the Brandenburg countryside for Jeremy’s next visit. We have planned to meet fishermen from the Berlin lakes, hunters, pig farmers or permaculture-herb growers for a delightful unlikely meeting between the Mediterranean signature of the city of Bandol and the authentic products of the Brandenburg country.

We are ever so eager to get a taste of this culinary discussion between the terroir of his new country, the South of France and of that of his more Eastern roots.

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