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editorial
Dear guest,
Ernesto Iaccarino
we begin 2016 with important news: the return of France as a country in our association and our presence in the UK for the first time in JRE’s history. With Ramon, the outgoing president, we’ve spent many years together on the Board. I believe that his strongest legacy is the constant concern to create a united Europe, a different Europe: to create a grand family of European restaurants. Probably those of you who were at the last European congresses felt the same sensation. If in politics the prevailing principle of reference has been austerity, we want to propose the exact opposite. We want to try and give dreams and emotions: we must attempt to create magic. In fact we can and must represent an escape from everyone’s everyday problems, especially those of our customers. In any functioning family, there are rules to be respected but also values that inspire us. These values, that we have chosen to communicate, are contained in our Manifesto. This document expresses all that we share with each other and everything we believe in as restaurateurs, as chefs but above all as men and women. A Manifesto that will inspire all JRE members to create a better world through the culture of eating well, healthily and sustainably. A Manifesto that begins with respect for „terroir“ and the preservation of all the different cultural identities of each European region, even the smallest ones. But it’s a Manifesto that’s aware that cuisine is also about contamination and evolution and JRE members want to drive these changes. We do not want to simply endure change; we want to guide it to create tomorrow’s new cuisine. Obviously if we want to build a strong family we must demand that all members do their duty, and in particular promote quality. Years ago, as an association, we began to monitor our members with mystery guest visits. A sort of internal audit to ensure that quality is a must for all members. With the New Year there’s also the new JRE logo. In the world of social media an easily recognizable logo is a sign of strength and modernity. For us for whom food is never ending passion.
Ernesto Iaccarino President JRE
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index
10 6 14 JRE 6 New Brand JRE 8 The Manifesto 66 Embark your journey
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ENJOYMENT & TREND 10 Daniel Lehmann 11 Thorsten Probost 14 Chef’s table 64 Cookbooks
PARTNERS 12 Our Partners 13 Priceless Cities Concept
64 11 OUR MEMBERS 61 Australia 16 Austria 20 46 61 24
Belgium Croatia Denmark France
26 63 32 61
Germany Ireland Italy Luxemburg
42 Netherlands 63 Poland
61 Romania 46 Slovenia 50 Spain 54 Switzerland 63 United Kingdom
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new brand Jre
The strength of quality As JRE has grown in its just over 40 on a permanent basis. This can be seen years of existence at the same time, it has in the decision to change its name and maintained and strengthened quality. its logo: its name, which is already synoThis is good news because this growth nymous with proven quality, leaves Euhas not been forced but has come rope to open up to the world, and its about naturally.
logo, which although it retains the letters JRE as it does not wish to forget its ori-
JRE took its first giant step when gins, becomes firmer and stronger like it decided to move into Europe. Expan- the young people it represents. sion is in its DNA and this will continue
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A great dish,
we should all savour, Eat slowly,
as we taste the flavor.
Daniel Lehmann
JRE.EU
JRE offers the possibility of purchasing Gift Cards on its website. It is now in your power to give away unforgettable experiences that will take the person of your choice to a universe of flavours and sensations that words cannot describe.
JRE.EU
JRE.EU
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the maniFeSto
Our values Ernesto Iaccarino President JRE DON ALFONSO 1890 Alexander Dressel, Vice-President JRE RELAIS & CHÂTEAUX HOTEL BAYRISCHES HAUS
In 1850 Ludwig Feuerbach coined and the products resulting from it, all of the famous phrase “man is what he which are respectful of the environment eats”. To a certain extent, Ernesto Iacca- and clear examples of innovative cuirino, president of JRE (chef at restaurant sine. This is part of JRE’s soul. Don Alfonso 1890) makes it his own when he talks of the JRE Manifesto, in
JRE is continuously evolving: they
the sense that he follows the philosophy respect and defend traditions and are of the amazing generation of chefs that open to the new. They are part of cuishape the big JRE family.
sine evolution; they feel that excellence in innovation generates new traditions.
The Manifesto, a text that allows Ernesto made a quite acute analysis: us to feel the heart of the big JRE family, “Traditions of today include elements arose from the need for each JRE mem- that were once considered new, and today we create new things that in ber to share the values of their cuisine. time will become part of our planet’s This Manifesto enhances the ideas culinary tradition.” of JRE: authenticity, quality, sustainability, transparency, responsibility and ne-
Alexander Dressel, vice president
ver-ending passion. Each and every one of JRE and chef at the gourmet restauof these aspects refer to their cuisine rant Friedrich Wilhelm, spoke to us
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we remain true to ourSelVeS we care more we create perFect momentS we are open to the new we brinG our neVer-endinG paSSion to liFe
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about the Manifesto with great fondness: “Each member should carry the Manifesto not only in his heart but also into the world.” JRE has evolved and has succeeded in capturing in the Manifesto not only where this evolution is headed towards and what values are going to guide this new generation of chefs, but also its soul, roots and heart. Both Ernesto and Alexander feel that JRE is a family which, when united, can be big and strong. When JRE chefs cook together, any cultural differences disappear and they enrich one another thanks to their different origins. “Food unites people; it is a universal language that reaches into the depths of everyone.” Ernesto Iaccarino.
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enJoyment & trend
Daniel Lehmann mooSegg
Daniel Lehmann is a prestigious chef. His reputation
Duet of Emmentaler beef with pumpkin and brussel sprouts
Tête à There is no doubt that chefs who experiment and
goes beyond Swiss borders, not only because many diners
carry out culinary research are the ones who gain a re-
sing his praises, but also thanks to his cookery book “La haute
putation in the profession, and this is your case. Does
cuisine de l’Emmental”, that stands out particularly due to the
your research extend to natural products from your
fact that it sells out every time it hits the bookshelves.
country or all over the world?
In 1999, Thorsten Probost was named ‘Newcomer of
Thorsten Probost: I work with herbs from all over the
the Year’ by gourmet guide Gault Millau Austria. Furthermore,
world, but my way to do so is talking with farmers in my regi-
nine years later the very same restaurant guide awarded him
on in Austria and asking them to grow those herbs here or-
with the title of ‘Chef of the Year’. Since 2002 he has been
ganically. The product acquires the taste from where it has
working as Head Chef at the “Burg Vital Resort” in Oberlech,
grown. To taste terroir and nature in my dishes, I grow my in-
where he cooks top-quality natural ingredients.
gredients in Austria’s soil. Daniel Lehman: We work exclusively with top-quality products in our kitchen. We prefer to work specifically with the products from our region or homeland. Nevertheless, we understand the importance of international cuisine and do therefore not wish to waive the beautiful variety of great products available from all over the world.
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Thorsten Probost griggeler StubA im burg vitAl reSort
TĂŞte
Steamed perch from the lake constance with three kinds of beans and oxalis
Of the latest products that you have included in
JRE is continuously expanding its frontiers. Are
your cuisine, which have been best received by your cli-
there any countries that seem interesting to you from the
ents?
point of view of culinary research? Which are they and, if possible, why do they stand out?
Thorsten Probost: Our sourdough bread made with old grain types from the Waldviertel, goat and sheep milk
Thorsten Probost: I would have to say Finland. The
cheeses from Kärnten, slow-aged meat from our new fridge,
nature and the people impress me; they are few in number
some relatively unknown types of fish from Lake Constance,
and believe in the power of things grown in the wild.
and at least one type of wild boar garlic from Oberlech.
Daniel Lehman: There are many interesting countries:
Daniel Lehman: Here we work with small producers of
Sweden, North America or the Midwest, among others.
great products such as asparagus, dairy food, cheese, meat
I think that every country where restaurants and hotels are
and others. We have the opportunity to serve those products
doing their job with love and passion, and give their best on a
to our guests, all the while being able to tell them exactly
daily basis, deserve to be part of the JRE family.
where the food is coming from. We can offer products from our sunny Ticino or fish out of one of our many lakes and rivers; Switzerland can offer both variety and quality.
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partnerS
Jeunes Restaurateurs has become a point of reference for the best young professionals and its growth owes much to the support of the world famous Priceless MasterCard; of Pastificio dei Campi from Gragnano, whose magnificent pastas are a delight; of Sanpellegrino / Acqua Panna, the producer of wonderful mineralwater; of Nespresso, the brand that revolutionised the concept of coffee; and also of Pommery, the prestigious Champagne that has been an important part of great celebrations for 160 years.
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priceleSS priceleSS citieS citieS concept concept When When launching launching its its programme programme Priceless Priceless Cities, Cities, MasterCard MasterCard built built the the unique unique pop-up pop-up restaurant: restaurant: Priceless Priceless Milano. Milano. ItIt was was created created for for the the EXPO EXPO 2015, 2015, during during which which over over 35 35 of of the the world’s world’s fifinest nest chefs chefs –– all all of of whom whom were were JRE JRE members members –– made made guests guests feel feel special special and and welcome. welcome. The The Priceless Priceless Cities Cities project project provides provides MasterCard MasterCard cardholders cardholders with with the the opportunity opportunity to to discover discover their their favourite favourite cities cities thanks thanks to to aa series series of of experiences experiences from from different different passion passion categories, categories, ranging ranging from from dining dining experiences experiencesto tosports sportsor orshopping, shopping,including includingalso alsoart artand andculture. culture. The The big big family family that that makes makes up up JRE JRE feels feels especially especially pleased pleased to to have have established established this this partnership partnership with with MasterCard MasterCard thanks thanks to to the the Priceless Priceless concept concept … … It’s It’s the the beginning beginning of of aa great great friendship! friendship!
Experience Priceless Pricelesscities cities gives givesMasterCard MasterCardcardholders cardholders the thechance chancetotodiscover discovertheir theirfafavourite vouritecities citiesthrough throughunique unique experiences experiencesand andprivileged privileged access accessacross acrossaaseries seriesofof‘passi‘passion oncategories’ categories’that thatrange rangefrom from dining, dining,sports sportsand andshopping shoppingtoto arts artsand andculture. culture.
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cheF’S table
coming to dinner Gragnano is the “homeland” of pasta in Italy and in Europe, which is precisely where Giuseppe Di Martino, owner of Pastificio dei Campi and a partner at JRE, had the idea of giving a Master Class to renowned chefs, all of whom are members of the JRE family, such as Anna Roš and Jesús Monedero.
Steven Dehaeze culinAir
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Hom eland of Pasta
Ana Roš hiŠA FrAnko
The experiences were excellent: JRE chefs Jesús Monedero (Restaurante Palio - Spain), and Ana Roš (restaurant Hiša Franko - Slovenia) had the opportunity of attending a Master Class that revealed all the secrets pasta has to offer. The class opened their minds so that they in turn could open their kitchen doors to this amazing food and share their experience with us. Steven Dehaeze, chef at the restaurant Culinair in Lauwe (Belgium), was also one of the chefs who got the chance to experience it first-hand. His time at Pastificio resulted in a major change to his cuisine, as before he only trusted in fresh pasta, whereas now he shares his great respect and fondness for dried pasta with us: “I really like the quality of Pastificio dei Campi’s pasta; it is undoubtedly a traditional, pure product”.
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austria
WolFgang neUHUBeR A.R.T. Redaktions Team Ges.m.b.H BergstraĂ&#x;e 12 AT-5020 Salzburg +43 (0)662 82 21 27 - 11 w.neuhuber@artmail.at www.jre.eu/at
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B B Linz Linz
G G weSt weSt
W W Bregenz Bregenz
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vituS & evA-mAriA winkler
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belgium
VÉRoniQUe VleiRiCK Outrijvestraat 63 BE-8551 Heestert +32 (0)497 76 76 20 secretariaat@jre.be www.jre.eu/be
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France Nord / ile de FraNCe
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laeTiTia DeSVeRnaY 1079 Route du Châtelard FR-16410 Dirac +33 (0)5 45 70 76 76 l.desvernay@jre.eu www.jre.eu/fr
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on the JRE-APP
+40º 42’ 26.04’’ , +14° 30’ 50.55’’
The best pasta ever
www.pastificiodeicampi.it
Italy
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5 ml Amaro Nonino QuintessentiaÂŽ 5 ice cubes/crushed ice 1 orange slice
D R I N K R E S P O N S I B LY
upcominG countrieS
Culinary evolution Australian cuisine is deeply influenced by
Romania, a country where JRE has al-
the vast cultural diversity that has come to
ready begun to sink its roots, offers a colourful
form an integral and inseparable part of the
cuisine full of incomparable and unexpected
history of this unique country. JRE is part of
flavours thanks to the fact that it has blended
the Australian Modern Cuisine, a hidden trea-
many different culinary traditions, such as tho-
sure just waiting to be discovered.
se originating from Serbia or France, into its very own culinary practices.
The natural surroundings of Denmark enwreathe us in an enchanting culinary experi-
Meanwhile, in Luxembourg, other Euro-
ence and will transport the JRE guest to a ma-
pean culinary traditions have left their mark
gical world. Therefore allowing us to savour
and continue to grow alongside the great culi-
every piece of the heavenly Danish scenery
nary roots of this small, yet strong country.
when biting into the very dishes served to us by the JRE chefs.
These four members are, without a doubt, part of the heart and soul of the associ-
Australia Denmark Luxemburg Romania Poland United Kingdom Ireland
ation.
UNITed KINGdoM
deNMarK PolaNd
IrelaNd lUXeMBUrG
roMaNIa
aUSTralIa
60
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auStralia
www.jre.eu/au
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australia denmark
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new FrontierS
Masterminds of flavor and taste JRE extends its horizons and the gastro-
result of British interaction with other gastrono-
nomic range it offers is increasing all the time.
mic cultures, not only European but also from
This time Poland and the United Kingdom are
the Orient.
joining, which makes us particularly satisfied because there are magnificent restaurants and excellent chefs in both countries.
In the same way Polish cuisine, which was virtually reborn as from 1989, gives us flavours from the East, those delicious Slav influ-
Our new Anglo-Saxon members bring us a different threshold of flavours that are the
Read more on JRE.EU
62
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ences to which we give a very warm welcome.
poland poland
www.jre.eu/pl www.jre.eu/pl
poland poland 1906 1906Gourmet Gourmet reStaurant reStaurant
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ireland ireland
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www.jre.eu/ie www.jre.eu/ie
united unitedkingdom kingdom the thekinGS kinGSarmS armSFleGG FleGG
the theFiVe FiVeFieldS FieldS
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ireland ireland barbaZon barbaZonreStaurant reStaurant robert robert krAwczyk krAwczyk
Jre Jre .eu .eu63 63
cookbookS
Creative inspiration on your plate The JRE chefs open their kitchendoors to guests by allowing them to enjoy their best dishes in the comfort of their own homes. Their cookbooks are handed over to editors and are then placed into your hands.
der huberwirt
AndreAS döllerer
AlexAnder huber
TRADITIONELL, LEIDENSCHAF TLICH, FASZINIEREND: DAS GRUNDGERÜST DER KRE ATIONEN VON DARIO CADONAU. Aus Holz «In Lain» lautet das Credo der Familie Cadonau, die traditionsreich und leidenschaftlich mit dem Rohstoff Holz verbunden ist. Diese Faszination präsentiert Dario Cadonau in seinem modernen, aussergewöhnlichen Kochbuch, eingebettet in die Engadiner Bergwelt. Der, mit einem Michelin Stern und 16 GaultMillau-Punkten dekorierte Jungkoch, entführt uns mit seinen faszinierenden Ge-
TRADITION PASSION FASZINATION
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DARIO CADONAU
TRADITION PASSION FASZINATION FEINES AUS DER VIVANDA-KÜCHE
richten in die Sphäre des unbegrenzten Genusses.
Weise von Marco Cadonau – Darios Bruder – durch dessen Kamera in Szene gesetzt und mit imposanten Berg-, Flora- und Fauna-Aufnahmen ergänzt.
cornelia poletto
tradition paSSion FaSZination
FriSch kochen – entSpannt GenieSSen
FeineS auS der ViVanda-küche
corneliA Poletto
dArio cAdonAu
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DARIO CADONAU
Die fantasievollen Menüs werden in eindrücklicher
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First course,
main course,
final course,
and of course...
Served by more than 750 star-rated chefs. www.nespresso.com
embark your Journey
Walk with us to Although beginning to be part of JRE may not seem like an easy task, it is, by all means an experience that will inevitably change your world. You will become a part of a big and supporting family. In order to embark on your journey with us, it is a crucial prerequisite that you be the owner of your own restaurant, which, in turn, must have been up, and running for at least 3 years. This will allow us to verify that it is in fact a serious and wholehearted project that is gaining a strong foothold in the restaurant sector. Please do not hesitate to contact us. Together we will assess whether your cuisine and your values are in line with those at JRE and, if so, you will be presented with the opportunity to become part of our great family.
More information on the JRE-APP
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imprint
new traditions PUBLISHER JRE – Jeunes Restaurateurs 91, Boulevard Haussmann 75008 Paris, France info@jre.eu www.jre.eu CONCEPT AND DESIGN h1 communication gmbh & co. kg Neuss, Germany PRODUCTION EDITOR Eva Revilla-Yates WordWords, SL PRINTING Drukkerij Tesink BV Zutphen The Netherlands PHOTOS Jörg Lehmann Fotolia Jan Bartelsman
The creators of Passionwould like to thank all members and partners of JRE – Jeunes Restaurateurs for their contribution and assistance.
© Copyright 2016. All rights reserved. No parts of this publication may be reproduced and/or published without the written consent of the publisher.
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Aprile 2017 Informazioni: Segreteria JRE Italia T. +39 392 9890402 E. segreteria@jre.it