Jérôme Rigaud, the unusual journey of a rugby player who became a chef of chefs

Jérôme Rigaud became part of the Religion Rugby family as soon as he put his talent to work for a convivial event organized by the brand. It was in May 2021, when we organized our first Legends Weekend on the French Riviera. Aided by a friend of the Disciples Escoffier, we cast a bottle into the sea asking for help from a local restaurateur who might be interested in organizing a meal for 30 guests around rugby in Menton. Naturally, Jérôme, passionate about rugby, volunteered and dedicated all his talent to our brand for a legendary meal. A wonderful moment, a wonderful encounter with a chef unlike any other. So now it's JR's turn to sit down and tell us his story.

First steps in rugby in African land

Jérôme was born in Africa, in Abidjan, Ivory Coast. Passionate about rugby from a young age, it was in the land of elephants that he first stepped onto a field, ball in hand. The torch was passed to him by his father, but it wasn't until adolescence that he was able to start playing. African rugby wasn't structured like in France, and there were no rugby schools, so you had to be older to start in the sport. At 15, his father agreed to let him spend a first year with the local club on the condition that he only train to get stronger and learn the sport. Jérôme accepted and despite the frustration of not playing matches, his passion remained intact. He finally played his first match against his father, a significant symbol during a parent-teacher meeting organized by the French high school in Abidjan.

Arrival in France, Jérôme dreams of becoming a professional player

Back in France in Catalan territory, Jérôme played for Elne at JSI (Jeunesse Sportive Illibérienne). He wore the blue and yellow jersey until he was a junior and then injured his knee. His ligaments were torn, and the energetic young three-quarter center sadly had to abandon his dreams of a professional future. Heartbroken, he regretted nothing about rugby and kept his passion intact. Looking for the spirit of rugby to build his new professional path, he naturally thought of catering.

Catering and the values of rugby

Jérôme wanted to travel and cultivate team spirit; if rugby no longer allowed him to achieve his dream, he would find fulfillment through catering. Catering allowed him to rediscover a team, a family, an organization. "We try to satisfy the customer just as we try to please the public," he says. "We push each other to excel. Every service is a match. The rush is the start of the match, and every victory is not a given, because the next day we have to question ourselves again."

The values between the two worlds are similar, for Jérôme, if he had to place one value above all others, it would be sharing because, according to him, it is this value that gives rise to the others: friendship, respect, and team spirit.

The atypical career of a chef of chefs

Jérôme's training was rather classic, French-style. First a waiter, he quickly became an apprentice chef. His dream was to quickly move to Australia to discover the profession, but he was advised to first broaden his expertise in France. That's what Jérôme did, joining Joel Robuchon for 3 years at the Astor, then the Troisgros for 3 years as well.

Trained by the best, he first assembled before becoming a creator himself. He traveled, his cuisine inspired by different cultures, but he always maintained a particular fondness for Mediterranean products. He settled in Lebanon, in Beirut, then in Russia for 10 years, and finally in Mauritius and then Ukraine before settling down in Menton.

Jérôme Rigaud, chef to the Russian president

While working in catering in Russia, Jérôme received a call from the Kremlin to organize a meal for Olympic medalists, then another to organize a large seated dinner, and then another... without knowing it, he had just passed a series of culinary tests that would lead him to become the executive chef for Presidents Medvedev and then Putin. For 4 years, Jérôme was part of the very private circle of chefs of chefs. Each year, chefs gathered in a different country for a major charitable cause. Jérôme cannot share any particular anecdote, but he simply speaks of incredible, unimaginable moments. He who dreamed of traveling could not have landed in a better situation.

His signature dish

Based on Mediterranean products, Jérôme mentions his tomato Tarte Tatin,

Having had the chance to taste it, I can confirm that this appetizer is a wonderful culinary delight that I can only encourage you to discover.

Ingredients: oven-roasted tomatoes, thyme, caramelized hazelnut parmesan shortbread, Leonardi balsamic vinegar and Grand Cru Fleur de Sel from Batz

If rugby were a dish or a culinary moment… it would be

For Jérôme, it would be acargolade (snail barbecue), in homage to his attachment to the Catalan land. Crackling vine shoots while preparations are underway, a Ricard or a glass of rosé in the hands of the guests. A scorching sun with a gentle breeze sweeping across the smiles of the guests. After gathering snails with his grandmother and letting them fast, it's time to gather together. You lightly scrape the snails, prepare a homemade aioli, and grill them for 10 to 15 minutes. For dessert, Jérôme envisions rousquilles (Catalan shortbread biscuits) and anise fougasse prepared by his friend Julien Dugourd, world pastry champion.

You won't be surprised that the two rugby player friends Jérôme would like to invite to this shared moment are Nicolas Mas and Guilhem Guirado. Two exceptional and very humble players who brought Catalan rugby to the top of French rugby for years. You can also find our Catalan pillar collection in homage to Nicolas Mas in our legendary players section.     

The meal Jérôme describes is convivial, full of laughter and local flavors. I imagine him in the middle of a dusty patch of land amidst artichoke fields, blowing on the embers of vine shoots, smiling and happy, surrounded by rugby friends and family. The magic of cooking may be this too: creating ephemeral moments to forge immortal memories.

News

Jérôme Rigaud is organizing an event in Menton on June 8th, focusing on rugby, cuisine, and employment, in association with the Olympic Committee and the Departmental Council.

Restaurant and brand identity: why choose Religion Rugby?

I like Religion Rugby because it's a modern and young brand that relies on the image of my idols. It's a paradox because the brand leverages the image of former players to present trendy and modern-looking products. Before, I used to dress in Blanco and Eden Park, but today I prefer Religion Rugby.

Jérôme is an authentic, generous chef with whom we immediately clicked. A simple guy who knows the value of things and has a gift for elevating them when they are edible. Every time I eat at JR's, I feel like family. The quality is always there; my opinion is that this chef could be Michelin-starred tomorrow.

You can discover Jérôme's gastronomic world via the following links. I hope this article will make you want to discover the cuisine of this Riviera chef, and don't hesitate to leave a comment to share your experience with us. Moreover, if you visit one of these establishments with an official Religion Rugby product and the chef is present, he will pay special attention to you and perhaps give you a little surprise, because yes, Religion Rugby is a family and we always pay attention to family members.

• Discover Jérôme Rigaud's website and his Bistronomie chez JR restaurant https://www.jrbistronomie.fr/restaurant+du+chef+jerome+rigaud+monaco-z55
• Follow Jérôme's news on his Instagram account
• Soon a new restaurant in the port of Beaulieu-sur-Mer: JR