JK Restaurant is located in Saône-et-Loire, in Chassy which is a small tourist village with its Medieval Castle, its listed chapel... all located in the middle of the Charolais greenery.
Jeanne Louise and Kevin, passionate Chefs/Pastry chefs, aim to make you live a unique gastronomic experience by inviting you into their culinary worlds, which develop around Burgundian and Ligurian products, with their strong origins.
They promote local products and producers through their cuisine, all with respect to Sustainable Development.
You will discover from the summarized portraits of the chefs, their fusion and difference which make their strength, to provide you with even stronger emotions during your tasting.
Locavore : Person who decides to consume only local and seasonal fruits and vegetables, in order to contribute to the respect of sustainable development.
Jeanne Louise JONDOT
Jeanne Louise is a 100% Burgundian young Chef, passionate since her childhood. She had the chance to train in the kitchen with various Chefs such as Frédéric Doucet, Hermance and Quentin Joplet or even Anne Sophie Pic.
Not having passed through the path of learning, Jeanne Louise has developed her own universe, based on her senses, without any limit to creation. His cuisine is based particularly on Burgundy/Franche-Comté products. She also taught herself pastry.
- BAC Sciences et Technologies de l'Hôtellerie et de la Restauration
- BTS Management d'unité de production culinaire
Kevin is a Ligurian Chef (Italy), with a background in French cuisine, whose techniques he particularly appreciates.
He cut his teeth in Burgundy with Chefs René Pianetti, Eric Pras, Frederic Doucet... without forgetting his deep Mediterranean roots.
The Chef wishes to offer a cuisine that combines French products and techniques with those of his native Italy, while giving free rein to his audacity. He is interested and works since log down it on fermentations.
- CAP cuisine (apprentissage)
- BP Art de la cuisine (apprentissage)