All the way from Switzerland to Mauritius, Chef Jeremy showcased his skills at La Citronelle Restaurant, Constance Belle Mare Plage. Guests were delighted to taste the delicious chef-d'œuvre of Chef Jeremy for dessert.
With no mentor whatsoever; but with a couple of years of hard work and dedication, Chef Jeremy opened the door of his boutique “La Chocolaterie” in Sierre, Switzerland whereby he focusses a lot of flavours. The smell of cacao is the first thing that welcomes you in his boutique – the boutique where he prepares his delicacies, also consists of a “laboratoire” as he called it - this space is to advise customers and bring them to a right choice…as well as for them to see the Chef a l’oeuvre…
The chef proudly boasts that his passion is the cacao and that he does not wake up to go to work but to have fun!
A Chef who believes that as long as he is curious, new discoveries, new inspirations can be acquired - Chef Jeremy does admit that his visit in Mauritius has allowed him to work under a totally different condition from Switzerland. The humidity being very high here has allowed him to work out new techniques so as to bring out the best of his cacao…
His website: http://www.chocolaterie-suisse.com/
Truffle Passion – passion fruit to add a dash of exoticism also because it marries perfectly with the chocolate.
Madagascar Chocolate Moulé – infusion of orange zest and Madagascar vanilla
Truffe Cara-sel - Among the favourite ingredients of the Chef – Fleur de sel