Chef Jèrôme Fernandes of La Reserve Brasserie Ranelagh, will treat us to some gastronomic delights.
See Menu here
Jèrôme will be working with RIYC Head Chef Alan Bell and his team to create the fantastic menu that has been designed specially for the evening.
Charles Greene who is a good friend of our well-known Member John Sisk will provide the wild venison by way of the Wicklow or Dublin Mountains for the event.
€40.00 per person, Guests welcome, Members’ Table available, please book with Catering here
Jérôme Fernandes, of Burgundy, France was influenced at an early age by his grandmother from Brittany who had a natural flair for classical French cuisine. He graduated from culinary school in Dijon and trained under the renowned two-star Michelin chef Jean-Marc Delacourt, formerly of les Bains, and chef René Bérard of Hostellerie Bérard. Jérôme went on to work at other prestigious establishments throughout France and Switzerland before relocating to Ireland in 1997.
Domaine de Divonne
|La Réserve Brasserie signature winter dish|
In Dublin, Jérôme worked in Peacock Alley and the Conrad International Hotel, amongst other fine establishments, before being offered the opportunity to work with Ritz Carlton hotels in the United States at an executive level. His talent was instantly noted and Jérôme was asked to take on the responsibility for new openings for the group in the United States and the Caribbean.
It was always Jérôme's aspiration to open his own restaurant and he is delighted to be able to share his love for good food at affordable prices in Ranelagh, where he has now settled. Jérôme is inspired by authentic and exceptional flavours and his cuisine brings pride to seasonal produce.
Please see Jerome’s restaurant here,
Chef Jerôme Fernandes ~ La Réserve Brasserie, Ranelagh