He knew prayer and the smells of incense; it served as an office and storage space for the parish before taking refuge in silence. Closed for some time, the presbytery of Eysines is preparing to revive, change life and livery. Exit the cassock, hello the white jacket and the chef's hat. From behind the scenes to the kitchen, Jérémy Prévost refines the installation plans.
It all started with an appeal launched by the town hall to try to find a destination for this stone property adjoining the church. Living in the town, Jérémy Prévost and his partner Élodie Seixas fell under the spell of this 19th century building.e century in the heart of the town center. They projected themselves, wrote a story, that of a family life project. The jury said banco.
From Pauillac to Los Angeles
Aged 38, the future chef has been working in the world of gastronomy for two decades. As long as a banquet note, his CV is impressive. A trained pastry chef, Jérémy Prévost cut his teeth in Cordeillan-Bages, 2 stars in the Michelin Guide at the time, with Thierry Marx and Jean-Luc Rocha. He then worked for Pierre Gagnaire in London (the Sketch), before leaving for Los Angeles (at the restaurant L'Ortolan).
“We will occupy a niche between bistronomy and Parisian broth”
The switch between pastry and cooking took place on his return to France, at L'Agapa (one Michelin star), a Breton restaurant run by Mickaël Tanguy. Another Marx veteran. “He was aiming for the star. We obtained it together after a year. That's when he offered me a job as a kitchen assistant. As we got along well, I agreed to take on the challenge. It put pressure on me, I struggled. I stayed late in the evening, even at night, to learn, to train, to be legitimate in the eyes of others. » After three years in the kitchen, Jérémy Prévost continued the adventure at Bruno Oger, near Cannes, returning to Bordeaux where he continued to gain experience. “When I had enough strings to my bow, I settled in,” he says. Loco by Jem's opens its doors, rue d'Ornano, in October 2018.
Traditional dishes
Six years later, his gastronomic establishment is still there, wearing two Gault et Millau hats. “I have a great team there,” he confides. However, the Table du presbytère will not be a clone of its Bordeaux address. “We will occupy a niche between bistronomy and Parisian broth, revisiting traditional French dishes twisted (spiced up) with my gastronomic touch. » He will not hesitate to work his menu around leek with gribiche sauce, a good blanquette of veal or a coq au vin. For dessert, the chocolate mousse and the floating island will be safe bets.
The Presbytery Table will be open from Tuesday to Sunday, noon and evening. Close to the cinema, theater and media library, but also to car parks and the tram, the aim is to make it a “place of life” and revitalization of the town center. The priest's former home will take on the appearance of a country house, a chic and cozy cocoon. Parquet floors, tiles, fireplaces and ceiling moldings will be preserved. However, major work is required to accommodate a beautiful restaurant room (70 to 80 seats), a bar and the kitchen area. The opening objective is set for September 2025. The development of the (fenced) garden in a tavern style (with terraces, outdoor kitchen and braziers for grilling) will take place in a second phase, for commissioning at spring 2026. The City will remain the owner of the presbytery, Jérémy Prévost will operate it via a commercial lease. Hoping that the aroma of its cuisine will encourage the people of Bordeaux to make a pilgrimage to this region off the ring road.
