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The meal always starts with a soup, a creamy parmesan soup poured over a fresh side dish that mixes seasonal vegetables, shellfish, herbs, onions and peppers. Every day brings a new inspiration, I made my mixture and I pour it over this parmesan creamy soup that I created in honour of my friend Sébastien Gravé. He loves parmesan so much that he’s been using it in every dish: the starters as well as main dishes, with meat and even fish. He is crazy about parmesan. We often laugh about it together and I wanted to show him what I love to make with parmesan.

Of course, a cream soup made from finely chopped vegetables, to which I often add shellfish, spices, herbs, pepper and a few drops of flavoured oil and that’s all there is to it. In general, I love to reveal the deep flavour of parmesan by serving it with freshness and liveliness and I like to focus on the roundness of the cheese with its floral and iodised notes.

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