{"id":6968,"date":"2019-09-13T15:23:28","date_gmt":"2019-09-13T19:23:28","guid":{"rendered":"https:\/\/immigrantquebec.com\/?p=6968"},"modified":"2022-03-03T15:50:33","modified_gmt":"2022-03-03T19:50:33","slug":"jeremie-le-gout-du-quebec","status":"publish","type":"post","link":"https:\/\/immigrantquebec.com\/fr\/conseils-d-experts\/jeremie-le-gout-du-quebec\/","title":{"rendered":"Visages du Qu\u00e9bec : J\u00e9r\u00e9mie, le go\u00fbt du Qu\u00e9bec"},"content":{"rendered":"

Dans sa cuisine, J\u00e9r\u00e9mie Jean-Baptiste aime combiner parfums et saveurs, et il en va de m\u00eame pour sa vie. De ses racines martiniquaises, son v\u00e9cu fran\u00e7ais et son immigration qu\u00e9b\u00e9coise, il a concoct\u00e9 une recette d\u2019int\u00e9gration culturelle unique.<\/em><\/p>\n

Quand il est arriv\u00e9 au Qu\u00e9bec, en mai 2014, J\u00e9r\u00e9mie Jean-Baptiste a enfin trouv\u00e9 sa place. Il s\u2019est senti \u00ab\u2009citoyen du monde\u2009\u00bb. Fini d\u2019\u00eatre un Martiniquais pour les Fran\u00e7ais, ou un Fran\u00e7ais pour les Martiniquais : le voil\u00e0 libre de pouvoir combiner tout \u00e0 la fois sa culture antillaise, son identit\u00e9 fran\u00e7aise, et sa nouvelle vie qu\u00e9b\u00e9coise. Alors, pour marquer cette \u00e9tape essentielle, celui qui a accumul\u00e9 les toques de chef ind\u00e9pendant, conseiller culinaire, responsable de banquet et production, et boulanger \u00e0 ses heures, a voulu cr\u00e9er un produit tout particulier. \u00ab\u2009Le petit Qu\u00e9b\u00e9cois\u2009\u00bb. C\u2019est ainsi qu\u2019il signe son pain, une recette unique faite de farine biologique, bi\u00e8re blanche de Chambly, cheddar, p\u00e9can, bacon, canneberges et \u00e9rable\u2026 Tous les ingr\u00e9dients de sa nouvelle vie y sont : un go\u00fbt passionn\u00e9 pour le Qu\u00e9bec sur une technique de confection fran\u00e7aise.<\/p>\n

Le petit Qu\u00e9b\u00e9cois<\/span><\/span><\/span><\/p>\n

Un r\u00eave am\u00e9ricain sucr\u00e9-sal\u00e9<\/strong><\/h2>\n

Pass\u00e9 en France par les Journ\u00e9es Qu\u00e9bec<\/a>, un \u00e9v\u00e9nement d\u00e9di\u00e9 au recrutement de main-d\u2019\u0153uvre francophone dans des secteurs d\u2019activit\u00e9 en p\u00e9nurie, J\u00e9r\u00e9mie Jean-Baptiste a eu le choix du roi : 5 offres d\u2019emplois dans la restauration. En bon cuisinier, il se tourne vers la plus all\u00e9chante. \u00c0 32 ans, ce touche-\u00e0-tout au capital sympathie \u00e9vident part donc d\u00e9guster en famille, avec sa femme et leurs deux gar\u00e7ons de 6 ans et 1 an, la douceur de vivre de la ville de Qu\u00e9bec. \u00ab\u2009On ne regrette pas notre choix une seconde, car passer de la campagne bourguignonne fran\u00e7aise o\u00f9 nous habitions \u00e0 Qu\u00e9bec, c\u2019est paradisiaque pour la vie de famille. Ici, c\u2019est calme, s\u00e9curitaire, chaleureux, simple, aux portes de la nature\u2026 Montr\u00e9al est tr\u00e8s agr\u00e9able, mais \u00e7a reste la grande ville\u2009\u00bb.<\/p>\n

Pour autant, le r\u00eave am\u00e9ricain commence modestement. \u00ab\u2009Quand nous sommes arriv\u00e9s, nous avions 3 valises, on avait vid\u00e9 nos \u00e9conomies pour rembourser nos cr\u00e9dits et seulement 2\u2009000 euros en poche\u2009\u00bb. L\u2019immigration loin des siens, sans relais, apporte un retour \u00e0 l\u2019essentiel \u00ab\u2009\u00eatre heureux en \u00e9tant ensemble\u2009\u00bb.<\/p>\n

Cette maxime va lui servir \u00e0 traverser son lot d\u2019\u00e9preuves. Promu chef second apr\u00e8s une semaine de travail dans une tr\u00e8s grande cha\u00eene de restauration au Qu\u00e9bec, un accident grave \u00e0 la jambe l\u2019oblige \u00e0 revoir, quelques mois plus tard, tout son plan de vie.<\/p>\n

Une int\u00e9gration finement cuisin\u00e9e<\/strong><\/h2>\n

J\u00e9r\u00e9mie prend sa retraite de la restauration, mais pas de la cuisine, gr\u00e2ce \u00e0 laquelle il va se r\u00e9inventer. Tomb\u00e9 dans la marmite familiale antillaise quand il \u00e9tait petit (sa m\u00e8re tient deux beaux restaurants de sp\u00e9cialit\u00e9s cr\u00e9oles en France), le jeune chef bouillonne et s\u2019enflamme quand il parle de cuisine. C\u2019est sa colonne vert\u00e9brale, celle qui va lui permettre de revenir \u00e0 l\u2019essentiel : le pain. \u00ab\u2009Manger c\u2019est vital, et le pain, c\u2019est la vie. Si tu sais faire du pain, tu sais manger toute ta vie\u2009\u00bb. Avec son concept La mi do r\u00e9 Qu\u00e9bec<\/a>, il partage son savoir de tradition fran\u00e7aise avec des Qu\u00e9b\u00e9cois de souche, des immigrants et des compatriotes. \u00ab\u2009J\u2019ai eu beaucoup d\u2019immigrants fran\u00e7ais qui ont voulu d\u00e9couvrir la mani\u00e8re de faire le pain, retrouver des odeurs, un go\u00fbt\u2026 J\u2019aime transmettre mon savoir-faire. Un terroir, \u00e7a ne se d\u00e9place pas \u2013 mais un savoir, \u00e7a voyage\u2009!\u2009\u00bb<\/p>\n

Le voyage culinaire se fait dans les deux sens. \u00ab\u2009Comme m\u00e8re nature est moins g\u00e9n\u00e9reuse ici en termes de fruits et l\u00e9gumes, je me suis tourn\u00e9 vers une culture bor\u00e9ale que je ne connaissais pas. J\u2019ai d\u00e9couvert des petites baies, des plantes, des racines.\u2009\u00bb<\/p>\n

Une autre sp\u00e9cialit\u00e9 : le souffl\u00e9 au rhum vieux<\/span><\/span><\/span><\/p>\n

\u00c0 la maison, le chef m\u00eale \u00ab\u2009technique fran\u00e7aise et produits locaux\u2009\u00bb. \u00ab\u2009C\u2019est comme \u00e7a qu\u2019on est vraiment impr\u00e9gn\u00e9 de la culture, qu\u2019on la vit et qu\u2019on la mange\u2009\u00bb, t\u00e9moigne-t-il. Place aux viandes s\u00e9ch\u00e9es, salaisons, bacon, sirop d\u2019\u00e9rable, acras et colombo\u2026 Une mixit\u00e9 culinaire qui lui tient \u00e0 c\u0153ur tout autant que la mixit\u00e9 culturelle.<\/p>\n

Un bol poke de cultures<\/strong><\/h2>\n

Gr\u00e2ce \u00e0 ces enfants, Melvin et Leny, la famille s\u2019est constitu\u00e9 un bon r\u00e9seau d\u2019amis multiculturels. \u00ab\u2009\u00c0 l\u2019\u00e9cole, leurs copains sont espagnols, marocains, italiens, colombiens\u2026 Eux-m\u00eames se per\u00e7oivent comme des membres parmi tant d\u2019autres de la diversit\u00e9. Ils n\u2019ont pas ce d\u00e9sir d\u2019appartenir \u00e0 une seule culture\u2009\u00bb, d\u00e9crit-il enthousiaste. Et tous s\u2019impr\u00e8gnent ensemble des traditions qu\u00e9b\u00e9coises. \u00ab\u2009\u00c0 l\u2019automne, nous allons r\u00e9cup\u00e9rer les citrouilles, l\u2019\u00e9t\u00e9 nous faisons les cueillettes, les \u00e9pluchures de bl\u00e9 d\u2019Inde\u2026\u2009\u00bb.<\/p>\n

Du racisme li\u00e9 \u00e0 sa couleur de peau, il n\u2019en a jamais \u00e9t\u00e9 question. \u00ab\u2009Je v\u00e9hicule les Antilles et la France dans leur bon c\u00f4t\u00e9. Quand ils me voient, les gens associent la plage, le rhum, la f\u00eate, les sourires\u2026 et quand ils connaissent mon m\u00e9tier, ils me parlent des bonnes tables\u2009!\u2009\u00bb, sourit-il. Il reconna\u00eet qu\u2019il n\u2019y a pas beaucoup de chefs de couleur qui ne sont pas dans une cuisine de leur culture, et bien souvent, il constate qu\u2019il est le seul noir dans les endroits qu\u2019il fr\u00e9quente. \u00ab\u2009Mais en m\u00eame temps, je ne suis pas arriv\u00e9 ici en caressant des dos de chiens. Je me suis battu, et si j\u2019ai \u00e9t\u00e9 bien accueilli, c\u2019est parce que je n\u2019ai pas fait autre chose que me plonger dans mon travail.\u2009\u00bb Comme beaucoup d\u2019immigrants, il souligne que se faire sa place, c\u2019est beaucoup de patience et d\u2019humilit\u00e9. Mais une valeur au Qu\u00e9bec le stimule particuli\u00e8rement : \u00ab\u2009la reconnaissance directe du travail\u2009\u00bb.<\/p>\n

Sorti des fourneaux, J\u00e9r\u00e9mie retrouve son autre passion, la musique. Un langage universel qui a amen\u00e9 ce batteur \u00e0 jouer cette ann\u00e9e au fameux Festival d\u2019\u00e9t\u00e9 de Qu\u00e9bec avec l\u2019un de ses deux groupes. \u00ab\u2009Un r\u00eave\u2009\u00bb, avoue-t-il. \u00ab\u2009L\u2019an pass\u00e9, j\u2019avais eu aussi la chance de faire la Saint-Jean-Baptiste<\/a> en tant que musicien, j\u2019ai pu apprendre les chansons traditionnelles que tous les Qu\u00e9b\u00e9cois chantent, vivre de l\u2019int\u00e9rieur cette culture\u2009! C\u2019\u00e9tait un grand moment, confie-t-il, je me suis vraiment senti qu\u00e9b\u00e9cois et int\u00e9gr\u00e9\u2009\u00bb. Le 24 juin, pour J\u00e9r\u00e9mie Jean-Baptiste, c\u2019est aussi sa f\u00eate d\u00e9sormais. Celle d\u2019un amoureux du Qu\u00e9bec, qui le lui rend bien.<\/p>\n

Cr\u00e9dits photo :\u00a0<\/em>Tommy Bureau<\/em>et J\u00e9r\u00e9mie Jean-Baptiste<\/em><\/p>\n

***<\/p>\n

J\u00e9r\u00e9mie Jean-Baptiste fait partie des chefs martiniquais de renom invit\u00e9s au Festival Martinique gourmande<\/a>, du 19 au 29 septembre 2019, qui met les saveurs de l\u2019\u00eele aux fleurs \u00e0 l\u2019honneur \u00e0 Montr\u00e9al et Qu\u00e9bec, avec pr\u00e8s de 45 restaurants participants. Au programme de cette 12e<\/sup> \u00e9dition, des saveurs, des ateliers de cuisine, des d\u00e9gustations de rhum, des espaces litt\u00e9raires et des cours de zouk.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Dans sa cuisine, J\u00e9r\u00e9mie Jean-Baptiste aime combiner parfums et saveurs, et il en va de m\u00eame pour sa vie. De ses racines martiniquaises, son v\u00e9cu fran\u00e7ais et son immigration qu\u00e9b\u00e9coise, il a concoct\u00e9 une recette d\u2019int\u00e9gration culturelle unique. Quand il est arriv\u00e9 au Qu\u00e9bec, en mai 2014, J\u00e9r\u00e9mie Jean-Baptiste a enfin trouv\u00e9 sa place. Il […]<\/p>\n","protected":false},"author":3465,"featured_media":6969,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[103],"tags":[],"class_list":{"0":"post-6968","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-conseils-d-experts","8":"entry"},"acf":[],"yoast_head":"\nVisages du Qu\u00e9bec : J\u00e9r\u00e9mie, le go\u00fbt du Qu\u00e9bec - Immigrant Qu\u00e9bec<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/immigrantquebec.com\/fr\/conseils-d-experts\/jeremie-le-gout-du-quebec\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Visages du Qu\u00e9bec : J\u00e9r\u00e9mie, le go\u00fbt du Qu\u00e9bec - Immigrant Qu\u00e9bec\" \/>\n<meta property=\"og:description\" content=\"Dans sa cuisine, J\u00e9r\u00e9mie Jean-Baptiste aime combiner parfums et saveurs, et il en va de m\u00eame pour sa vie. 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