Chef Jérémy Czaplicki has just been awarded a star by the famous red guide. This is a well-deserved distinction for the restaurant Les Oliviers, the Gastronomic table of the Hotel Ile Rousse *****.

  • Chef Jérémy czaplicki a Michelin star for the restaurant Les Oliviers in Bandol

Successful challenge…

On his arrival in 2016, Jérémy Czaplicki imposes his style and obtains the Michelin Plate from the 1st year as well as three red forks on the prestigious guide. In 2019, it is the star that is added to the list of awards.

This first star in the Michelin Guide represents great pride for Chef Jérémy Czaplicki:

“It is with great emotion that I received this magnificent distinction. Behind this star, I see every face of my brigade, the dining team, the people of the hotel, my producers and suppliers, customers and my family. I want to say to them all, thank you, because without them I will not be here today. "

A beautiful course

Jérémy Czaplicki studied in several big starred restaurants. After a first experience in Toulouse at the Jardin de l'Opéra alongside the emblematic Chef Dominique Toulousy, two Michelin starred at the end of the 80s and Meilleur Ouvrier de France 1994, he flew to the capital to join La Tour d'Argent then La Cantine des Gourmets and then moved to the Hotel Scribe to finish at the prestigious Palace Park Hyatt Paris Vendôme alongside Chef Jean-François Rouquette whom he followed for nearly 15 years. These years between the southwest and Paris were marked by great encounters with renowned Chefs; these having been decisive in his choices and in the construction of his career.

After this Parisian rise, this enthusiast decided to move to Provence to run the kitchens of a Relais & Châteaux, the Château de Berne in Lorgues in the Haut-Var. In April 2016, he took over the restaurant Les Oliviers at the Hotel Ile Rousse Thalazur Bandol *****, the city's flagship address.

His inspirations

The Chef's philosophy is to obtain, for the greatest pleasure of his guests, a plate that conveys his passion. He thus defines his cuisine as the result of a marriage of several products selected with the greatest care, of seasoning and cooking that have found the right balance.

Regarding his daily inspiration, he draws it thanks to its location facing the big blue. Jérémy Czaplicki knows how to use the assets offered by the terroir and is inspired by the treasures of the Mediterranean, but this does not mean that he forgets his origins in his creations. A native of northern France while growing up in the southwest, he creates very personal dishes such as pan-fried foie gras with endives and Provence truffles.

Chef Jérémy Czaplicki has been able to adapt a personal cuisine honoring the “confidential” producers of his region. Fineness, contrasts, freshness are the key words of its cuisine, awarded by the Michelin Guide.

The table of Olives

Last fall, the restaurant's furniture was replaced in its entirety to bring modernity and freshness to the image of the Chef's gastronomy. A real link between the table and the material. Bright in bluish tones, facing the Mediterranean, the room tends to be guided by the inspiration of the Chef to live a real experience.

If mastering the classics is essential to him, his pleasure is to bring a very personal touch. Since his arrival, his success has been established thanks to his signature dishes and products he loves. The razor clams embellished with Rocbaron chickpeas seasoned with black garlic from Seyne-sur-Mer, the Saint-Pierre de pays spiced with a gray shrimp broth served with a Mediterranean gambero tartare as well as the famous inverted floating island with caramelized hazelnuts, light cocoa streusel with black truffle; they are part of the specialties of Chef Jérémy Czaplicki.

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