{"id":144906,"date":"2024-08-30T09:30:06","date_gmt":"2024-08-30T07:30:06","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/jerome-feck\/"},"modified":"2025-04-14T11:15:01","modified_gmt":"2025-04-14T09:15:01","slug":"jerome-feck","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/jerome-feck\/","title":{"rendered":"J\u00e9r\u00f4me Feck"},"excerpt":{"rendered":"","protected":false},"author":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-144906","etablissement","type-etablissement","status-publish","hentry","type-etablissement-exceptional-table","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"A cuisine of great finesse","presentation":"J\u00e9r\u00f4me Feck restaurant, located in Plappeville, near Metz in Lorraine, is a popular gastronomic destination that showcases the Lorraine terroir with a contemporary and creative approach. This restaurant is run by Chef J\u00e9r\u00f4me Feck, a talent recognized for his ability to elevate local products through refined and inventive cuisine. \n\nPeople come to this city for its Saint-\u00c9tienne Cathedral, Notre-Dame-en-Vaux Collegiate Church, its undeniable charm, and its numerous memory sites, witnesses to a rich past. In his H\u00f4tel d'Angleterre, Chef J\u00e9r\u00f4me Feck works in favor of the Champagne gastronomic tradition and perpetuates the heritage of this iconic establishment in the city. \n\nWhite stones, Versailles parquet flooring, mirrors, large bay windows, wood... The 'J\u00e9r\u00f4me Feck' restaurant is an exceptional place, decorated with finesse.\n\nExpect to be amazed... The marriage of aromas and wines, the pronounced taste for innovation, and the love of traditions bring an additional touch of refinement to this enchanting setting.\n\nThe noblest of the Champagne terroir awaits you for gourmet moments.","types_prestation":false,"photo":113040,"photo_bis":113046,"photo_3":113053,"adresse":{"address":"Restaurant J\u00e9r\u00f4me Feck, Place Monseigneur Tissier, Ch\u00e2lons-en-Champagne, France","lat":48.95684779999999,"lng":4.3649323,"zoom":7,"place_id":"ChIJmR_KGRff60cRVOpjriWjOVg","name":"Restaurant J\u00e9r\u00f4me Feck","street_number":19,"street_name":"Place Monseigneur Tissier","street_name_short":"Pl. Mgr Tissier","city":"Ch\u00e2lons-en-Champagne","state":"Grand Est","post_code":51000,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: 12:00 \u2013 13:00, 19:00 \u2013 21:00\nWednesday: 12:00 \u2013 13:00, 19:00 \u2013 21:00\nThursday: 12:00 \u2013 13:00, 19:00 \u2013 21:00\nFriday: 12:00 \u2013 13:00, 19:00 \u2013 21:00\nSaturday: 19:00 \u2013 21:00\nSunday: Closed","tel":"03 26 68 21 51","boutons":[{"title":"Website","link":"https:\/\/www.hotel-dangleterre.fr\/fr\/restaurant\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"Instead of proudly wearing his white chef's uniform and toque, J\u00e9r\u00f4me Feck could well have worn the blue uniform and F1 helmet of firefighters. When, as a teenager, this native of Haute-Marne decided to start culinary studies, it was solely to obtain a diploma in the hope of joining the fire brigade. \n\nThe young man cut his teeth as a cook apprentice at the Grand H\u00f4tel in Langres before continuing his studies in alternation at two other establishments in the region. Once he had his BEP and CAP in hand, it was time to choose. Continue in cooking or try the adventure with the firefighters? Ultimately, J\u00e9r\u00f4me chose the first option and turned to pastry making.   \n\nHe then joined a renowned professional from his native region, Paul Henry. J\u00e9r\u00f4me Feck became passionate about his profession. At 19, it was his first hire. J\u00e9r\u00f4me became a pastry chef at Cheval Blanc in Langres. After a new experience near Der-Chantecoq, the future chef discovered the world of Michelin-starred restaurants at Foch, in Reims. Another year passed, then came the encounter with Philippe Aug\u00e9, who was arriving in Champagne to take over the kitchens of Royal Champagne, on the heights of Champillon.     \n\nJ\u00e9r\u00f4me Feck was hired as a demi-chef de partie in 2001. Six years later, he left Royal Champagne as the chef's deputy. Wanting to challenge himself and perfect his training while staying in the region, J\u00e9r\u00f4me then joined the only Michelin-starred restaurant in \u00c9pernay, Les Berceaux. He worked for three years alongside Chef Patrick Michelon and his second, Maurice Lefondeur. In 2010, a new opportunity arose when his former chef Philippe Aug\u00e9, who was working at Hostellerie de Levernois in Beaune (C\u00f4te d'Or), called on him.    \n\nJ\u00e9r\u00f4me Feck held his last position as second in command at this Relais  Ch\u00e2teau complex with three restaurants. Then, in 2014, he returned to Champagne to become head chef at La Briqueterie. And it was on January 1, 2017, that he took command of H\u00f4tel d'Angleterre.  \n\nFather of two children and married to Anne, J\u00e9r\u00f4me Feck truly thrives in his professional universe. He does not regret his choice for cooking. 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