Photographe : Benjamin Etchegaray
Le chef exécutif du mythique hôtel parisien Le Meurice, joyau de la Dorchester Collection, n’est pas un apôtre de la révolution de palais. Il a un goût prononcé pour les saveurs de la planète dans le respect des producteurs locaux et des saisons.
Impervious to fashions of all kinds, his enthusiasm, calm and energy make him a chef like no other. At the first taste of one of his dishes, one is immediately overwhelmed by the symphony of fresh produce and the flavors so delicately orchestrated conveyed. Chef Jocelyn Herland confesses his special taste for a full-bodied cuisine. As a matter of fact, he gets his inspiration from there when designing his brasserie menu between the inevitable Caesar salad, Club Sandwich and Pasta Bolognese. Winner of the First Prize at the Concours Général en cuisine, he strives to develop thanks to his award, a team work that is essential to him. As for competitions, it’s ancient history At a time when food diktats seem to be the trend, he likes to remind people “there are seasons for every single produce and that the earth belongs to everyone. Be careful not to confuse the origins of the produce we eat and respect the seasons for the sake of the environment.” And furthermore, “For me, eating is a real pleasure and a produce is a produce per se. I wish to create a voluptuous taste for each dish, and aim at using local producers who I remain faithful to. They are the ones who warm me what to cook according to the right season.”
“When discussing about a recipe with my team, I get to better understand the subtelties of a sauce, the texture of a piece of meat, and I could not to do without the essential food and wine matches. Gabriel Veissaire, our new sommelier is an excellent advisor who is most successful in creating the final surprise when reaching that goal of matching food and wine.”
Since October 2017, Chef Jocelyn Herland makes daily visits at Restaurant Le Dalí with dishes with unforgettable flavors designed for as many proposals for lunch or dinner with friends and family. Keep in mind that ‘Le Semainier du Dalí’ can be tasted at any time… with flavors ranging from Provence to Spain and beyond. What Jocelyn Herland enjoys the most is his freedom to create his own cuisine: “A kitchen palace is open minded while having its own DNA. I am not a fashion addict. Fashion fades away quickly, anyhow. I wish to touch people who after tasting my dishes, may remember a detail, a moment, or just the memory of a bite.”