Chef’s Bio
ANTHONY JEHANNO
A successful path
To Anthony Jehanno, the path to a Michelin star was one filled with journeys and experiences.
Anthony Jehanno had a passion for cooking and had set out to pursue a career in gastronomy since he was a teenager. He started working in restaurants at the age of 16, and in 1998 he started a two-year apprenticeship with the famous Jean Luc-Larvoir at the award-winning L’Auberge in Brittany. He then left for Cannes and the L’Οasis, where he worked next to the two times Michelin-star winner, Stephane Raimbault. His next stop was the Les Santons, where he filled the position of pastry chef for eight months, once again next to a Michelin star chef, Claude Terrier. The time had come to take his next step, and so he took the position of chef de partie under head chef Benoit Witz at the Hostellerie de l’ Abbaye de la Celle. This restaurant being a member of the Alain Ducasse group, he rushed to take advantage of this opportunity. He moved to New York for a month, and under the direction of Ducasse and Elena Didier, participated in the creation of the menu for the Essex House luxury hotel. Until 2005 he worked as a sous chef at the Ducasse restaurants in Paris and London. Having collected a great deal of experience, he continued on his gastronomic journey to the Greenhouse Restaurant in London alongside Antonin Bonnet for the next four years. In May 2010 he opened his own restaurant, Terre-Mer. In 2011 he won the Bib Gourmand award, which is awarded to restaurants with exceptional quality and low prices; in 2015 he was awarded two hats by Gault & Millau; and in 2016 he was named Talent Young Chef of 2016. Lastly, in 2017 he won his first Michelin star.
DETTAGLI DEL RISTORANTE
ORARI DI APERTURA
Cena
18:30-22:00
POSIZIONE
Edificio principale
