{"id":4849,"date":"2018-01-12T22:01:40","date_gmt":"2018-01-12T21:01:40","guid":{"rendered":"http:\/\/www.lecardinal-brasserie.ch\/apres-20-ans-au-cardinal-jean-luc-geyer-a-encore-faim\/"},"modified":"2018-01-24T08:58:56","modified_gmt":"2018-01-24T07:58:56","slug":"nach-20-jahren-im-cardinal-ist-jean-luc-geyer-immer-noch-hungrig","status":"publish","type":"post","link":"https:\/\/www.lecardinal-brasserie.ch\/de\/nach-20-jahren-im-cardinal-ist-jean-luc-geyer-immer-noch-hungrig\/","title":{"rendered":"Nach 20 Jahren im Cardinal ist Jean-Luc Geyer immer noch hungrig (auf Franz\u00f6sisch)"},"content":{"rendered":"<h2>Le journal L\u2019EXPRESS fait un reportage sur Jean-Luc Geyer.<\/h2>\n<p><span style=\"color: #333333; font-family: 'Segoe UI',sans-serif; font-size: 12pt;\">Toute l&#8217;\u00e9quipe du Cardinal est consciente de l&#8217;h\u00e9ritage qui est d\u00e9sormais\u00a0entre ses mains. Nous avons \u00e0 coeur de continuer \u00e0 faire vivre \u00e0 nos clients une exp\u00e9rience de brasserie authentique en perp\u00e9tuant cette\u00a0<a href=\"https:\/\/www.lecardinal-brasserie.ch\/la-carte\/\">cuisine de qualit\u00e9 servie dans une ambiance d\u00e9contract\u00e9e et chaleureuse<\/a>. Les membres de l&#8217;\u00e9quipe du\u00a0&#8222;Cardoche&#8220;\u00a0sont tous reconnaissants et admiratifs envers le travail de qualit\u00e9, la passion\u00a0et la pers\u00e9v\u00e9rance dont Jean-Luc Geyer a fait preuve pendant toutes ces ann\u00e9es afin de hisser le Cardinal en haut de la liste des tables incontournables de la ville de Neuch\u00e2tel. <\/span><span style=\"color: #333333; font-family: 'Segoe UI',sans-serif; font-size: 12pt;\"><em>Ci-dessous, extraits de l&#8217;article&#8230;<\/em><\/span><\/p>\n<h3>Le patron du\u00a0Cardinal passe la main \u00e0 un ancien serveur.<\/h3>\n<p align=\"LEFT\">Apr\u00e8s plus de vingt ans d\u2019amour, Jean-Luc Geyer, patron de la brasserie Le Cardinal, \u00e0 Neuch\u00e2tel, va bient\u00f4t quitter son \u00e9tablissement. Le restaurateur de 59 ans l\u2019a remis fin juillet de l\u2019ann\u00e9e pass\u00e9e, mais continue de s\u2019occuper de l\u2019\u00e9tal d\u2019hu\u00eetres jusqu\u2019\u00e0 la fin du mois. <i><\/i><\/p>\n<p>\u00ab<em>Ce sont les circonstances qui font que&#8230; J\u2019\u00e9tais pr\u00eat \u00e0 vendre, car ce travail fatigue \u00e9norm\u00e9ment. Mais l\u2019opportunit\u00e9 s\u2019est pr\u00e9sent\u00e9e plus rapidement que pr\u00e9vu. Je l\u2019ai saisie.<\/em>\u00bb L\u2019opportunit\u00e9, c\u2019est S\u00e9bastien Merienne, ancien serveur du \u00abCardoche\u00bb. S\u2019il montre une certaine \u00e9motion \u00e0 l\u2019id\u00e9e de remettre son &#8222;b\u00e9b\u00e9&#8220;, Jean-Luc Geyer est &#8222;tr\u00e8s content que ce soit lui\u00a0qui reprenne, pour permettre une continuit\u00e9&#8220;<span style=\"font-family: Whitman-RomanLF; font-size: medium;\">.<\/span><\/p>\n<h3 align=\"LEFT\">Passage chez Bocuse<\/h3>\n<p align=\"LEFT\">Celui qui a commenc\u00e9 \u00e0 bosser au Cardinal en 1997 comme chef de cuisine a rachet\u00e9 l\u2019\u00e9tablissement en 2005 \u00e0 son ami Philippe Girardier,\u00a0rencontr\u00e9 \u00e0 l\u2019Aubier \u00e0 Montezillon. La cuisine, il l\u2019a toujours eue dans la peau: &#8222;Ma m\u00e8re \u00e9tait tr\u00e8s bonne cuisini\u00e8re\u00a0et j\u2019avais tout le temps le nez dans les casseroles. Je ne me suis pas pos\u00e9 de questions, \u00e7a s\u2019est fait\u00a0assez naturellement&#8220;. C&#8217;est \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re d\u2019Amboise, en France, qu\u2019il d\u00e9bute. Il passe ensuite trois ans chez Bocuse: &#8222;C\u2019est dans ce genre de maison qu\u2019on apprend \u00e0 dire si on va continuer ou non!&#8220; Et le voil\u00e0 qui sourit. &#8222;<em>Un dur labeur, mais formateur.&#8220;<\/em> Apr\u00e8s quelques ann\u00e9es pass\u00e9es en Allemagne, Jean-Luc Geyer arrive \u00e0 Del\u00e9mont en 1980. Celui qui assure qu\u2019il obtiendra &#8222;bient\u00f4t&#8220; la double nationalit\u00e9\u00a0naviguera ensuite de cuisine en cuisine \u00e0 travers de nombreuses villes helv\u00e9tiques, de Gen\u00e8ve \u00e0 Ascona, en passant par Zurich. C\u2019est \u00e0 l\u2019Aubier qu\u2019il d\u00e9couvrira le canton de Neuch\u00e2tel. Il y restera sept ans &#8222;<em>Ce fut\u00a0un virage\u00a0dans mon activit\u00e9. J\u2019ai appris beaucoup concernant les achats de proximit\u00e9. A l\u2019\u00e9poque, je fr\u00e9quentais des restaurants haut de gamme qui servaient des fraises en d\u00e9cembre<span style=\"font-family: Whitman-ItalicLF; font-size: medium;\">&#8230;&#8220;<\/span><\/em><\/p>\n<h3>Suivre les tendances<\/h3>\n<p>Au niveau de la cuisine, le futur ex-patron du Cardinal a toujours \u00e9t\u00e9 &#8222;vigilant&#8220; aux \u00e9volutions de la soci\u00e9t\u00e9. &#8220; <em>A la suite de mon<\/em> passage\u00a0<em>\u00e0 l\u2019Aubier, j\u2019ai appris \u00e0 \u00eatre \u00e0 l&#8217;\u00e9coute.&#8220;<\/em> Le v\u00e9g\u00e9tarisme, le v\u00e9ganisme ou\u00a0encore les allergies ne lui ont donc jamais pos\u00e9 probl\u00e8me:\u00a0 &#8222;<em>Une brasserie est compatible avec \u00e7a.\u00a0La cuisine va changer d\u2019ici quelques ann\u00e9es: nous mangerons diff\u00e9remment.&#8220;<\/em><!--more--><\/p>\n<p>&nbsp;<\/p>\n<a class=\"button small \" style=\"background-color:#738459 !important;color:#ffffff !important;border:1px solid #738459 !important;\" onclick=\"window.open('https:\/\/www.lecardinal-brasserie.ch\/wp-content\/uploads\/2018\/01\/2018.01.08-Lexpress-page5.pdf', 'blank')\">Acc\u00e9der \u00e0 l&#8217;int\u00e9gralit\u00e9 de l&#8217;article<\/a>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le journal L\u2019EXPRESS fait un reportage sur Jean-Luc Geyer. Toute l&#8217;\u00e9quipe du Cardinal est consciente de l&#8217;h\u00e9ritage qui est d\u00e9sormais\u00a0entre ses mains. Nous avons \u00e0 coeur de continuer \u00e0 faire vivre \u00e0 nos clients une exp\u00e9rience de brasserie authentique en [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4392,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70],"tags":[59,102,103,104,105,106,107,108,110],"class_list":["post-4849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unsere-gazette","tag-lexpress","tag-restaurant-de","tag-cardinal-de","tag-brasserie-de","tag-article-de-presse-de","tag-neuchatel-de","tag-suisse-de","tag-art-nouveau-de","tag-arcinfo-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le Cardinal: Le patron du &quot;Cardoche&quot; passe la main \u00e0 un ancien serveur.<\/title>\n<meta name=\"description\" content=\"L\u2019opportunit\u00e9, c\u2019est S\u00e9bastien Merienne, ancien serveur du Cardinal. 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