BROCO brings terroir
to life, differently.

From the Jura to the table, terroir as a first language

Jérémie Cordier grew up in the French Jura, in Hautecour, a small village some twenty kilometres from Lons-le-Saunier. His finest food memories have nothing to do with haute cuisine: they're the summers at the family farm, the comté, the charcuterie, smells and flavours that have never left him. On the other side, at his grandparents' in La Rochelle, it was seafood. Two worlds, land and sea, that he still carries in his cooking today.

The spark came later. Around fourteen, he pushed open the door of a hospitality school without really knowing why. The first internship was enough: he had found his trade.

The school of great chefs, and another idea of cooking

Jérémie trained with the greats, Georges Blanc, among others. But the chef who changed his life as a cook was Stéphane Décotterd, at Le Pont de Brent. First day: 25 November 2015. There, he took « a real slap » of technique: knife work, seasoning, everything precise to the line. He noted everything down in notebooks he still keeps. Above all, he discovered there that you can do haute gastronomy while staying human, approachable, a teacher, far from the kitchens where people shout. It's also there, alongside a forager, that he fell in love with wild plants, with what grows on the trails and even on the pavements, and learned to cook it.

From that apprenticeship came a clear line: local, almost ultra-local. The terroir, instinct, wild plants, zero waste. And a rule he sets himself: nothing on the plate that wasn't fished or grown more than 70 kilometres away. A one-hour radius by car, embracing the Romandie cantons, the Haute-Savoie across the way, and reaching just far enough to touch his native Jura. For Jérémie, the real stars aren't behind the stoves: they're the ones who sow, water, grow, fish. He knows them, they deliver themselves, they tell the story of their harvest. « And that gives you a story. »

In April 2025, he opened the restaurant Racine, at the Hôtel Bon Rivage, in La Tour-de-Peilz, feet in Lake Geneva, a vast vegetable garden between the hotel and the water.

BROCO, or how to give terroir its visibility

BROCO was born from a lull. When the establishment where he worked closed down, Jérémie found himself at home for a long stretch, with his wife Stéphanie and his daughter. He grew to love that life, doubted, wondered whether he wanted to keep cooking. And it's there, in that in-between, that he imagined a project: a digital platform, carried by the same identity as Racine, to connect producers with professionals and private people alike.

The idea is simple. You're out and about, in Vevey, elsewhere in French-speaking Switzerland, you open BROCO, and you see what's happening around you on the terroir scene. A fisherman running an outing on Saturday. A workshop to learn how to make your own goat's cheese in the hills above Vevey. BROCO gives visibility to everyone who keeps this lovely trade alive, and gives you the urge to go and meet them.

As for the name: his daughter loves broccoli. That's all. BROCO is like her: direct, rooted, generous.