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The Chef

 

Steven Naessens was born in the Bruges area, into a warm and generous large family who have always enjoyed getting together over simple Flanders dishes.

Bolstered by the conviction that he had not only found his ideal career path, but destiny itself, Steven Naessens started his professional life in Belgium, before moving to France where he has since worked alongside some very prestigious chefs.

 

As Jean-Paul Jeunet’s right-hand man since 2009, Steven has appropriated the Jura region and its earthy, authentic produce.

He has become committed to ensuring that the simplicity of his cuisine preserves the true nature of his ingredients, while still reserving some surprises for his diners.

As chef of “Maison Jeunet“, his wish is for diners to feel at home at his restaurant, taking away the simple thought of “It was delicious”.

His dream has always been to share his cooking with others in a simple and convivial way, striking a subtle balance of passion and restraint in his cuisine.

“Generosity” will always be his watchword, a concept of cooking that comes straight from the meals of his childhood.

André and Jean-Paul Jeunet’s emblematic dishes, such as spring chicken with “yellow” Jura wine and morel mushrooms, and fingerling potatoes with truffles, have now become some of the restaurant’s cornerstone dishes.

“The Jura land, with its rich and untouched natural environments, provides me with the utmost pleasure of exploration, discovery and encounters with the area’s growers, breeders and producers who work with such passion and respect for their produce. Thanks to the diversity and top quality of the Bresse poultry, Lake Geneva vendace, game, “Petit Mercey“ snails and local wild mushrooms at our disposal, we add a dash of creativity to our dishes while respecting seasonal rythms and the land itself. Jean-Paul Jeunet has introduced me to a natural treasure chest: wild herbs, mushrooms and berries. Today, I delve into this treasure chest for inspiration when seasoning my dishes. Pierre Casenove has accompanied me in this adventure thanks to his unique ceramic containers, each made by his own hand, creating a special link between ceramist and chef. Every craftsman and woman who helps shape the “Maison Jeunet” restaurant is committed to providing a simple, convivial and generous dining experience, using the best of what the land has to offer us, whether it is the clay from which the plates are moulded, or the respectfully cultivated ingredients skilfully transformed by our teams in order to showcase authentic and rare flavours.”