Le Nîmois Joannes Richard, manager of the “Chez Jo” establishment in Les Halles, wins the Coupe de France burger with his creation: Le Nemausus, 100% Gard.
French burger champion! Excuse the little. And there is no doubt that if the burgers at Chez Jo, the restaurant in Les Halles, already made foodies of all categories salivate, these dishes will now be embellished with an exceptional taste.
Just like the journey of their designer, Joannes Richard, who conquered Paris and Michelin-starred palaces with a 100% Nîmes dish.
“We had fun reproducing classics from McDonald’s
A burger of character, with southern flavors, called Le Nemausus, which propelled the young man to the top step of the podium (they are two winners this year, Editor’s note) of this competition which continues to grow.
It is also wedged in front of his small screen that Joannes surprised himself also dreaming of trying the adventure. “I followed the competition during the reports which were devoted to it in programs like 66 Minutes or Seven to eight. And I said to myself why not.”
The confinement passing by there after the resumption of the restaurant Chez Thibaut in Les Halles, the young cook used this time to offer take-out, Covid obliges, to his customers burgers which quickly made the notoriety of Chez Jo.
“With Thibaut, we had fun reproducing classics from McDonald’s entirely made by ourselves up to sauces, then original French recipes”.
Favorite and “perfect”
In March, and despite his doubts, “I have only been cooking professionally for 4 years!”, Joannes takes the plunge and enters the competition.
Then start working on a burger worthy of the title. The theme of this 2021 edition: “Back to basics”, inspires her.
So much so that he goes back to the origins of the sandwich “workers, born in Hamburg“, made contact with the Gardois, Nicolas Villaume champion of France 2018, who lavished on him “excellent advice” and imagine with his team, Nemausus.
A burger proclaimed to be the favorite of Michelin-starred chef David Gallienne, and described as “perfect” by Brice Morvant from Top Chef.
Can’t wait for Thursday 1is July we taste it!
The Nemausus, the Gard on the plate
For this burger created under the theme of homecoming, Joannes Richard imagined a bread buns with garrigue herbs, made especially for him by the bakery Au vieux Pétrin. Inside, an Aubrac steak (provided by the competition’s partners, Socopa), Camargue fleur de sel, pepper, Cévennes chilli, salicornia pickels, tome d’Arles (matured for six months by Stéphane Vergne), black piece of Camargue bull, ring onions with sweet Cévennes onions, and spinach leaves for freshness and crunch. All with a homemade ketchup sauce smoked with Crau hay.
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