Meeting Chef Jérôme Salat, artisan of the “culture of taste”
Meeting Chef Jérôme Salat, artisan of the “culture of taste”
Hotel Blog
Behind every dish served at Restaurant & Bar Nest lies a story — one of a demanding journey, pivotal encounters, and an enduring passion for sharing and creating. Meet Chef Jérôme Salat, whose “culture of taste” now defines the cuisine of the Van der Valk Hotel Paris CDG Airport.
He began at 14. At an age when many are still unsure of their career path, he was already in the kitchen, apprenticing with the team at the Hôtel du Lac Enghien, part of the Groupe Lucien Barrière. Rigour, discipline, a relentless pace — everything was new, everything demanding, but the passion was there.
Very quickly, he realised that cooking would be more than a profession. It would be a commitment.
His journey then led him to an executive club for the company SPIE in Cergy Saint-Christophe, where over two years he mastered the essential technical foundations of gastronomy. Then came a decisive encounter: Dominique Bouchet, a chef whose career and culinary world he deeply admired. That admiration grew into mentorship, and then into a springboard toward prestigious establishments: PINXO by Alain Dutournier, Le Carré des Feuillants (2 Michelin stars), The Westin Paris Vendôme under the direction of MOF Patrick Juhel, and later L'Atelier de Joël Robuchon.
These years shaped his standards. They strengthened him. They elevated him.
Yet beyond the stars and renowned brigades, another revelation awaited him: the joy of bringing joy. When he took the helm of his first restaurant as Head Chef, he discovered a new emotion — receiving compliments directly from guests, rather than solely recognition from a superior. That is when he truly understood the deeper meaning of his craft.
The Culture of Taste
If he had to sum up his culinary identity in a few words, he would speak of a “culture of taste.”
Concentrating flavours. Pushing seasoning to its limit. Exploring multiple expressions of the same ingredient within a single plate. Using every part of a product. For him, creativity does not lie in accumulating prestigious ingredients, but in the ability to elevate something simple — a carrot, a celery root — and reveal its full depth.
His inspiration comes from the chefs he has worked alongside, from his travels — particularly to Japan — and from the encounters that have marked his path. But he insists: inspiration is a state of mind. A daily discipline. An inner practice of staying receptive to creation.
The Ritual of Creation
The birth of a dish always follows the same process.
First, the season. He observes the products nature allows him to work with: fruits, vegetables, fish, meats, herbs. He revisits this list again and again until ideas begin to take shape.
It all starts in his mind. Three days before launching a new menu, he brings his vision to life, often alongside his sous-chef Sergio. The recipes then evolve, guided by guest feedback or his own exacting standards. A plating may change. A sauce may be refined. His cuisine is alive — constantly evolving.
A Brigade Like a Family
At Restaurant & Bar Nest, the Chef sees his brigade as a family. He speaks of responsibility, mentorship, and guidance. He can be demanding, sometimes tough, but always with the intention of being fair.
He strives to pass on not only his knowledge, but also the lessons learned from his own mistakes. He wants each team member to surpass themselves, to grow, to gain confidence. For him, being a chef means being a guide.
What He Hopes to Leave on the Plate… and in the Heart
When asked what he hopes guests feel as they leave the restaurant, his answer is simple: joy, honesty, and the desire to return.
In a place recently renamed Nest — the nest — the image is powerful. A gourmet refuge where people gather, share, and savour.
The Chef’s cuisine perfectly reflects the spirit of the Van der Valk family: sincere, warm, generous, yet always demanding. A cuisine that does not seek to impress, but to leave a lasting impression.
Come discover the Chef’s flavourful cuisine at Restaurant & Bar Nest
Let yourself be surprised by a seasonal menu, inspired and constantly evolving.
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