About our chef
Despite his youth, Nicolas Birault has already gained some 18 years of experience in cuisine. After graduating with a professional diploma in cuisine, his first position was at a Michelin-starred restaurant in Burgundy where he later became a commis chef (for one year) and a sous chef (for three years). He then became head chef for a large hotel group, and managing chef for a caterer based in Chalon-sur-Saône. After a year in the south of France, where he was procurement and kitchen manager, he joined Michel Jacrot at La Garenne as sous chef for three years, before taking over from him in 2012.
In the words of the Chef
“I like ‘traditional’ cuisine, but I like to add a touch of modernity with lighter sauces and more controlled cooking. I’m not really a fan of ‘molecular’ cuisine. I prefer authentic cuisine that contrasts textures, but without going too far. I use fresh produce, and here, everything is homemade, with no exceptions. I do my shopping every morning to buy the best quality produce.
My team has been working together for four years now. I’m really lucky to have such a stable team. It is a great atmosphere to work in, and I think this comes through for our customers who dine with us."