Nans Gaillard

Chef Nans Gaillard's culinary philosophy is deeply rooted in authenticity, simplicity, and warmth, reflecting his own persona. He describes his cuisine as "chaleureuse et gourmande," steering clear of unnecessary frills and focusing on the essence of taste and product. His approach to ingredient sourcing is remarkably candid. Gaillard challenges the common perception that a restaurant in Southern France must exclusively use Mediterranean products. He openly states that he lacks the necessary network for year-round local sourcing and, as such, procures a significant portion of his ingredients, particularly fish, from Brittany—where he spent a part of his childhood. This allows him to benefit from competitive pricing and direct supply, ultimately enabling him to offer an "abordable" menu for a Michelin-starred establishment. While local Mediterranean items like *soupe de roche* and *thon rouge* feature prominently, he values quality and accessibility over a strictly local, image-driven narrative. His overarching vision has evolved from an initial ambition to achieve a Michelin star in his hometown of La Ciotat (which he quickly accomplished), to a more liberated and grounded approach. After years of intense work in Parisian establishments like Lasserre and Joël Robuchon, and a transformative experience with Ronan Kervarrec, Gaillard now prioritizes equilibrium. He balances his roles as chef and entrepreneur, designing menus that are both financially viable and manageable for his small team, rather than constantly pursuing complex techniques that lead to burnout. His wife, Lucie, has further refined this philosophy, bringing technical precision and a crucial sense of perspective that helps him temper the desire for excessive innovation, focusing instead on consistent excellence and the sheer pleasure of good food. Chef Gaillard's technical style is a synthesis of rigorous training and practical adaptation. He gained a "très haut niveau technique" and a profound understanding of plating (*penser les plats, de les dresser*) under Ronan Kervarrec, which reconnected him to high-level gastronomy after feeling lost in the demanding, high-volume environment of Robuchon. His wife, Lucie, further contributed to his technical precision and self-reflection. However, he consciously tempers elaborate techniques, opting for a "cuisine classique" that is both respectful of tradition and sustainable for his small brigade. His focus is squarely on "le produit et le goût," ensuring that each dish delivers a "chaleureuse et gourmande" experience without overstretching his resources. His plating and flavor profiles emphasize clarity and directness, allowing the quality of the ingredients to shine. Dishes are designed to be authentic and essential, reflecting his personal touch. While the text does not explicitly label certain dishes as "legendary signature dishes," it highlights several examples that embody his culinary style: - Thon rouge de Méditerranée en tataki, orange, guacamole et fenouil croquant - Saint-Pierre en filet, la courgette violon en deux textures, condiments d’été aux herbes fraîches et jus au curcuma - Pépinette cuisinées comme un risotto, fricassée de girolles, courgettes, specks, sucrines à la truffe d’été, jus de rôti - L’agneau : côtelettes rôties au thym, polenta crémeuse au parmesan, condiments, tomates/olives/harissa - La pêche : Au naturel, d’autres en velouté, infusées à la verveine, crème glacée aux amandes de Sicile, crumble au romarin - Le chocolat de la maison Valrhona. Entremet « Jivara », sorbet « Guanaja » parfumé à la fève de tonka

Career

• Chèvre d’or
• Lasserre
• L'atelier de Joël Robuchon

Mentored by Joël Robuchon.