Anthony Maubert

Chef Anthony Maubert's culinary philosophy is a profound dialogue between his French heritage and his wife Fumiko's Japanese sensibility, expressed as a "French-Japanese cultural sharing." His roots trace back to his grandparents' farm in Mayenne, where his grandfather, a butcher, charcutier, and caterer, instilled in him a lifelong passion, particularly for wood-fire cooking. This deep connection to the land and its bounty forms the bedrock of Assa's daily evolving menu, which is meticulously crafted each morning based on the freshest harvests and catches from local producers. This results in a cuisine described as "continually in progress," deeply "natured oriented," and reflecting a "sincere, committed and deeply personal approach to gastronomy." A cornerstone of Maubert's ethos is his unwavering commitment to local, ethical, and sustainable sourcing. He fosters a symbiosis with producers located within a mere twenty-minute radius of the restaurant, ensuring shared respect for the land and animals. This commitment extends to Japanese market gardeners for unique ingredients, Loire fishermen, and local breeders. Assa exemplifies a holistic "sustainable approach," notably by purchasing entire animals and utilizing every part, thereby minimizing waste. Even packaging is returned to producers, and occasional food waste feeds their own hens. This dedication to environmental responsibility has earned Assa the prestigious Green Michelin Star, recognizing their leadership in ethical and ecological gastronomy, which for Maubert, is "something that is very dear to us." Chef Maubert's technical mastery is characterized by a "resilient, precise" style that expertly "contrasts flavours and interprets products." His dishes are recognized for their "colourful and refined" presentation, showcasing a thoughtful interplay of "texture and bold combination." A distinct "vegetal, wooded and smoked touch" permeates his cuisine, a direct homage to his grandfather's legacy of wood-fire cooking, prominently featured in Assa's open kitchen where "spectacular flames of the barbecue" are a key element. The maturation of meat and fish in-house, a technique inherited from his butcher grandfather, further underscores his commitment to traditional methods elevated with modern precision. The integration of a teppanyaki after their relocation signifies an ongoing evolution towards even greater culinary exactitude, allowing for an intimate, theatrical dining experience where the cooking process is transparent and celebrated. While specific legendary dishes are not named, his approach suggests plates that are deeply personal, seasonal, and a harmonious fusion of French technique and Japanese subtlety, infused with the nostalgic scents and flavors of his Mayenne childhood.

Career

• Chef at Lasserre, Unknown
• Chef at La Vague d'Or, Unknown
• Chef at Restaurant with Marc Veyrat, Unknown
• Chef-Owner at Assa, Blois

Mentored by Jean-Louis Nomicos, Arnaud Donckele, Marc Veyrat.