JEM

JEM | LONS LE SAUNIER

“Living, popular and responsible cuisine”
Jem is the result of more than 15 years spent behind the stove, feeding an overflowing curiosity and trying to understand the living world. From haute cuisine to "family" meals, only one guiding principle seemed obvious to me: commitment and sharing!
At a time when the world is full of overconsumption of all kinds, we need to establish our convictions and help these men and women who fight every day to keep their feet and hands on and in the land. "To eat is to vote three times a day!"
We are therefore in an active development phase in order to realize this need to express a cuisine that resembles us, a cuisine that brings people together, a cuisine that does not cheat. We have all understood that the city but also our beautiful region need strong commitments in order to support local artisans, bring our image to life and allow consumers to enjoy a responsible good time!
We would like to emphasize that the profession has a huge impact on the balance of personal, family and moral life. It is therefore important for us to assume a coherent, qualitative and healthy work pattern. This position will not be any less strategic, quite the contrary. Committing yourself to the pleasure of others means, above all, not neglecting your own and that of your colleagues.
The cuisine will seek to highlight plants and rebalance animal proteins in the culinary offer, it will be sensitive to special diets, in particular gluten and lactose intolerances. It will rely on 95% local production and will therefore be limited in order to guarantee this strong commitment to a careful selection of raw materials, mainly regional and/or ethical, therefore naturally seasonal. Lunches will be offered at the right quality/price ratio around a "market menu". Dinners will be oriented towards the discovery of uninhibited and careful gastronomy. The wines will be rigorously selected in close collaboration with qualified sommeliers. Locally produced drinks and industrial products banned.
A directory of around fifty producers remains to be expanded to generate a circular and eco-responsible economy (sorting, composting, reduction of plastic, limitation of carbon footprint).