Jérôme Nutile

Chef Jérôme Nutile's culinary philosophy is rooted in a profound dedication to excellence, built upon a foundation of rigorous technical mastery and an unwavering love for high-quality produce. His extensive experience, notably as Second Chef under the legendary Georges Blanc, instilled in him a comprehensive vision for managing a gastronomic enterprise and an acute understanding of ingredient integrity. He approaches cooking with "high standards and precision," believing that the essence of great cuisine lies in extracting the utmost from each meticulously selected product. His overarching vision is to present a "haute couture" cuisine that is both contemporary and precise, aiming to leave a distinctive "signature mark" on every diner. He continuously refines his techniques and updates his skills, striving to reconcile "the excellence of tradition and well-thought-out sophistication" while always seeking to delight his guests. Beyond his fine dining establishment, Chef Nutile also aims for broader culinary accessibility, curating diverse experiences through his bistrot and Italian restaurant, thereby making his generous, terroir-driven cooking available to a wider clientele. Ingredient sourcing is paramount to his ethos, emphasizing "proximity with producers" and "short circuits" to ensure unparalleled freshness. He is a staunch advocate for the "products from the Gard region," actively promoting and valorizing his local terroir. This commitment is evidenced by his direct engagement with suppliers, from negotiating prices with his meat provider to insisting on specific quality from his Breton fisherman, and his proud showcasing of local treasures such as Taureau de Camargue, Pélardon cheese, Cévennes sweet onions, and regional oysters, thereby supporting local economy and celebrating the richness of his native land. Chef Jérôme Nutile's signature approach is characterized by a remarkable technical mastery, officially recognized by his prestigious "Meilleur Ouvrier de France" title in 2011. He practices a "haute couture" precision in his kitchen, meticulously refining cooking times and seasoning to achieve dishes that are consistently "as delicious as they are attractive." His rigorous discipline ensures every component is prepared to perfection, reflecting a deep understanding of culinary mechanics and artistry. He excels at elevating "high quality produce" through a sophisticated yet mindful preparation. Signature ingredients like scallops, foie gras, truffles, and heirloom vegetables are frequently featured, handled with a delicate touch to draw out their purest flavors. His plating is an integral part of the experience, designed to be visually appealing and to leave a memorable "signature mark" on diners, ensuring the aesthetic matches the gastronomic excellence. His legendary signature dishes exemplify this intricate balance of tradition, innovation, and technical prowess. Notable examples include: * « three versions of Aubrac beef: prime beef tartare with oysters, fillet with foie gras and dried currants, chuck steak ravioli in a consommé seasoned with ginger oil » * « in a Paimpol bean bouillon seasoned with truffle oil and lightly cooked scallops »

Career

• Commis De Cuisine at Abbaye de Ste Croix, France
• Commis De Cuisine at Le Château de Faverges, France
• Commis De Cuisine at Le Grand Coeur, France
• Demi Chef De Partie at Hotel Le Lana, Courchevel, France
• Chef De Partie at Le Château de Faverges, France
• Chef De Partie at Le Vieux Logis et ses Logis des champs, France
• Chef De Partie at Auberge de L'Eridan, France
• Chef De Partie at Abbaye de Ste Croix, France
• Chef De Partie at La Berangère, France
• Chef De Partie at Le Chabichou, France
• Sous-chef De Cuisine at Manoir de Lan Kerellec, France
• Sous-chef De Cuisine at Abbaye de Ste Croix, France
• Chef De Cuisine at Ski D'or, France
• Sous-chef De Cuisine at Abbaye de Ste Croix, France
• Chef De Cuisine at La Bourgogne, Uruguay
• Sous-chef De Cuisine at Abbaye de Ste Croix, France
• Chef De Cuisine at Restaurant Georges Blanc, France
• Chef De Cuisine at HOSTELLERIE LE CASTELLAS, Gard, France
• Gérant De Restaurant at Restaurant Les Terrasses, Nîmes, France
• Chef de Cuisine - Gérant at RESTAURANT JEROME NUTILE * - HÔTEL MAS DE BOUDAN - BISTR'AU, Nîmes, France