The Newington family recruited a young French chef with an interesting pedigree. From renowned Paris restaurants to Annecy, Jeremy Faghel then packed his bags to work overseas. Starting in Dubaï in charge of a team of 22, followed by Athens where he was sous-chef at the Hilton overseeing a team of 40. But he wanted his own cuisine and so arrived at Le Fleuray with his young Greek wife and 2 children to finally create his own dishes.
Passionate for flavours, he proposes inventive and reasonable priced menus, mixing French classics to international influences. This is a real discovery for gourmet food lovers, delicately using spices from around the world. Jeremy Faghel says "small influences" are necessary to keep a good balance of flavours. For example tandoori masala lamb, foie gras with Malaysian Sarawak pepper, tempura shrimp with wasabi, teriyaki salmon or even octopus marinated in sumac... Jeremy works to invent and try new ideas.
It seems the hardest for him is to stock as many spices from around the world. In his kitchen you will find an impressive amount of spice jars with red, yellow or green powders, leaves, branches and dried herbs. Timut or Sarawak pepper, star anise, cardamom, indian tandoori and masala, Lebanese zataar... This is a real aromatic discovery for the palate.
L. Roulet, newspaper La Nouvelle République