The First Day We Got Our Stars: Jeremy Gillon

The First Day We Got Our Stars: Jeremy Gillon

Chefs have to wear many hats these days: farmers, scientists, ambassadors –  and even librarian, in Jeremy Gillon’s case. The chef-owner of restaurant JAG keeps a “herb library” —  an edible catalogue of 40 types of indigenous herbs from Savoie in the French Alps — that takes…

Recipe: Restaurant JAG’s Sureau, Scallops And Celeriac

Recipe: Restaurant JAG’s Sureau, Scallops And Celeriac

A cornerstone of JAG’s French cuisine is the myriad Alpine herbs which line the wall of Gillon’s open kitchen. Over 40 types of indigenous herbs from the Savoie region in the French Alps, including apricot-scented coucou flower petals, grains of thym citron and savoury ortie leaves, are among the display.…