Maryline Nozahic

Chef Maryline Nozahic's culinary philosophy is a profound testament to authenticity, terroir, and the unadulterated essence of ingredients. She vehemently rejects the ostentation of molecular gastronomy and the 'chichi' of overly decorated plates, preferring instead a clear, unpretentious presentation that allows the natural beauty and flavor of her products to shine. Her cooking is a celebration of simple, robust tastes, where every dish is freshly prepared from the finest, freshest ingredients, reflecting a deep respect for the product itself. Her commitment to sourcing is exemplary, prioritizing local and seasonal produce. This is evident in her passion for scallops, for which she insists on sourcing high-season Breton or Norwegian varieties, strictly boycotting inferior frozen imports. Her background, with brothers who were butchers, instilled in her an appreciation for quality meats, leading her to favor traditional, flavorful cuts like calf's head or tripe over more common beef fillet. The menu at 'La Table de Mary' prominently features ingredients tied to the Swiss region, such as whitefish from Lake Neuchâtel and local Saucisson Vaudoise, underscoring her 'terroir' focus. Nozahic's overarching vision is to provide a genuine, soulful dining experience rooted in tradition and quality. She cultivates a loyal clientele, many of whom trust her implicitly and forgo the menu in anticipation of her daily offerings. She demonstrates adaptability by accommodating vegetarians, always within her framework of fresh, honest cuisine. Her career path, marked by never having worked in large, opulent restaurants, reinforces her dedication to this intimate, product-driven approach, where the integrity of the food and the satisfaction of her guests are paramount. Chef Maryline Nozahic's technical style is characterized by a masterful reduction to the essential, focusing on enhancing the intrinsic flavors of prime ingredients rather than masking them. Her plating is minimalist, often devoid of elaborate sauces or garnishes, allowing the product's natural form and color to dominate the presentation. She employs precise, respectful techniques, such as briefly searing scallops or preparing them as delicate carpaccio drizzled with nut oil, and demonstrates a nose-to-tail philosophy by transforming scallop roe into a refined 'Corail-Butter'. Among her legendary signature dishes, the **Jakobsmuschel (scallop)** stands out as her declared favorite, prepared with elegant simplicity either seared or as a carpaccio with nut oil, often accompanied by a delicate Corail butter. Her appreciation for traditional, often overlooked cuts is highlighted by **Kalbskopf an einer Vinaigrette (calf's head in vinaigrette)**, a dish she cherished since childhood. The menu has also featured a refined **Rahmsauerkraut mit einer sûpreme de pigeon (creamed sauerkraut with pigeon supreme)**. However, perhaps the most iconic representation of her 'terroir' philosophy is the **Heiss geräucherter Felchen aus dem Neuenburgersee (hot-smoked whitefish from Lake Neuchâtel)**, presented whole with no sauce, no side dish, and no decoration, a powerful statement of unadulterated regional identity. This is often followed by a traditional **Saucisson Vaudoise mit Lauch-Kartoffelgemüse (Vaudois sausage with leek-potato vegetable)**, further cementing her dedication to local heritage. Seasonal offerings also include **Makis aux asperges, vinaigrette aux oranges confites (green asparagus makis with candied orange vinaigrette)** and a festive **Croustade de légumes racines confits et carpaccio de champignons (croustade of candied root vegetables and mushroom carpaccio)**.

Career

• Chef-Owner at Table de Mary, Cheseaux-Noréaz