Jeremy Da Fonseca

Originally rom Burgundy, Jérémy Da Fonseca has loved cooking with his grandmother since childhood, so it was only natural that he turned to this passionate profession.

A course made up of large tables, notably starred.

He began to train with Michel Vignaud at the Hostellerie des Clos in Chablis, then continued with Jean Luc Barnabet in Auxerre.

The prestigious Lutetia and Jules Verne in Paris are among the great houses he frequented.

With these experiences and a know-how also acquired during his travels, Jérémy has since 2015 put his talent at the service of the table of his hotel in Corps.

Alongside his wife Julie, he is happy to share his undeniable passion for cooking, local produce and fine products with passing visitors or loyal customers.

His cuisine favors local sustainable agriculture, in line with the vegetable garden of his grandmother who grew vegetables and fruits for the family without using pesticides, learning from her generosity, diversity and respect for the natural environment.

From his time in Corsica, where he met Julie, he kept this taste for sunny Mediterranean cuisine without forgetting the butter of his native Burgundy.

His cuisine mixes these different terroirs, these warm and gourmet flavors.