Over thirty-five
years of quiet obsession

From his father's oven
to the world's finest kitchens

He was five years old when he first reached his father's professional oven. Jean-Pierre Tauvron — a known chef in central France — left his son more than a kitchen. He left him a sense that cooking is both discipline and pure joy; a craft with no ceiling and no finish line.

Jérôme's formal training took him to Monaco and Saint-Étienne, then through the most demanding kitchens in France — Michel Guérard at Les Prés d'Eugénie (three stars), Pierre Gagnaire, and Alain Ducasse. Fourteen stars, collectively. A decade of learning what excellence truly demands.

London, 1998 to 2015. Nearly two decades across four addresses — L'étranger, Beauberry, Meursault, Opal. L'étranger became "London's Best Kept Secret." A French-Japanese vocabulary of cooking that nobody in London had quite heard before.

Then Shanghai, 2015. SILEX, named for the stone that sparked the first fire. BLANCHE on Wukang Road — a historic address for a milestone chapter. LUMIÈRES JéJé, a tribute to Paris, City of Lights — on creative pause, seeking investors for its return. And JéJé Chaya — the gourmet wonderland, now open in Shanghai, the most personal project of his career.