Mickaël Clautour

Mickaël Clautour's culinary philosophy is deeply rooted in authenticity, sharing, and a profound respect for the product, inspired by his Charentais heritage and extensive travels. He, alongside his partner Laura Legeay, established Aumì as a highly personal space (the name "Aumì" is a contraction of their names), aiming to create a convivial, home-like experience for their guests. This ethos is evident in the restaurant's intimate setting of just 20 covers, an open kitchen that fosters interaction, and a welcoming atmosphere characterized by soft colors, wooden tables, and even carpeting to enhance comfort and reduce pretension. Central to his approach is a commitment to quality ingredients, sourced predominantly through short supply chains and, crucially, through strong human relationships. Chef Clautour emphasizes that ethical and amiable partnerships with producers are as vital as the quality of the product itself, stating that if a person is unpleasant, their product is rejected. He meticulously selects local and responsible suppliers, such as David Coiffard for exceptional beef or producers of Neuvic sturgeon, ensuring each ingredient is honored in its purest expression, without unnecessary artifice. His overarching vision is to offer a unique, timeless experience, where precision, passion, and teamwork converge to create a "winning recipe." He views cooking as an interactive art, often engaging with guests from his open kitchen, reinforcing the convivial and personal character of Aumì. This philosophy extends to the carefully curated wine program, which features 120 references, reflecting a similar commitment to quality and relationship-based sourcing with small, passionate producers. Chef Mickaël Clautour's technical style is characterized by an "épurée" (purified or refined) approach, squarely centered on the product. His core principle, influenced by chefs like Nicolas Masse and Maxime Gilbert, is to never denature ingredients. This involves a relentless pursuit of the essential, ensuring each product is respected and expressed in its most authentic form. His culinary technique focuses on masterful cooking ("cuisson maîtrisée") and the judicious use of discreet but perfectly balanced sauces, allowing the inherent qualities of the ingredients to shine through. His plating and flavor combinations are described as "associations mesurées" (measured associations), resulting in dishes that "speak for themselves." He strives for a perfect harmony between flavors and textures, crafting a modern yet unpretentious cuisine. The menu at Aumì is developed through a collaborative process of tasting, exchanging ideas, and careful selection, often featuring a surprise wine pairing menu to complement his creations. Illustrative dishes that showcase his mastery of product and balance include: * A roasted foie gras from Maison de Charente (Tusson), served with beetroot and vinegar. * Exceptional beef from Domaine Coiffard (Availles-Limouzine), accompanied by confit potatoes, Taggiasche olives, black garlic, and a rich jus. * A refreshing dessert featuring grapefruit and Timut pepper meringue.

Career

• Second De Cuisine at Auberge du cheval blanc, Luxé
• Chef De Partie at Passions et gourmandises, Saint-Benoît
• Chef De Partie at Les Sources de Caudalie, Martillac
• Chef at Sydney Brasserie, Sydney
• Chef/Cook at Ecritures, Hong Kong

Mentored by Richard Toix, Nicolas Masse, Maxime Gilbert.