Nicolas Aubry

Chef Nicolas Aubry's culinary philosophy is deeply rooted in a profound respect for simplicity and an unwavering connection to his immediate terroir. His core ethos, succinctly captured by his own words, "Rester simple, ma philosophie," underscores a dedication to purity and clarity in his dishes. This simplicity is not a reduction but an amplification of the ingredients' inherent qualities. His approach to ingredient sourcing is exceptionally intimate and collaborative, best exemplified by his unique partnership with gardener Stéphane at Ezia. Stéphane is more than a supplier; he is an integral part of the team, cultivating vegetables on two dedicated plots—one merely 200 meters from the restaurant and another larger site in Beaugency. This collaboration is built on a shared vision of doing better, discovering together, and advancing with a respectful, human, and committed approach. Trust serves as the bedrock of this relationship, where Stéphane meticulously selects varieties not for their aesthetics but for their "intensité gustative" (gustative intensity), even harvesting and conserving his own seeds for autonomy and traceability. Aubry's overarching vision acknowledges that "La nature décide," dictating a necessary flexibility and adaptation in his menu. His humility and patience, coupled with a "connaissance pointue des produits ligériens," allow him to work harmoniously with the land, ensuring that what the gardens offer at the opportune moment is what appears on the plate. His cooking also carries an undercurrent of "gourmandise," a generosity of flavor that he admired in chefs like Eric Frechon, suggesting a balance between contemporary culinary trends and a timeless appreciation for rich, satisfying tastes. Chef Nicolas Aubry's technical mastery is a testament to a demanding and rigorous training, starting at the esteemed Ferrandi school. His early experiences, including a formative year assisting a pastry chef, instilled in him an acute sense of "rigueur, minutie du travail et la précision." This foundational exactitude was further honed under mentors like Gregory Gbiorczyk at 114 Faubourg, from whom he acquired mastery in crafting exquisite jus and precise cooking techniques for meats and fish. His approach to flavor is uncompromising, prioritizing "gustative intensity" above all else. This focus is directly influenced by his gardener, Stéphane, who selects and cultivates produce specifically for its profound taste, ensuring that the raw ingredients themselves dictate the ultimate flavor profile of the dishes. While a precise plating style is not explicitly detailed, the emphasis on simplicity and ingredient integrity implies a presentation that highlights the natural beauty and quality of the produce without superfluous embellishment. Aubry consciously embraces "gourmandise" in his cooking, suggesting a richness and depth of flavor that complements his commitment to simplicity. His menu is dynamic and adaptable, constantly "en mouvement" to integrate the freshest, most seasonal offerings from his dedicated gardens, a direct reflection of his philosophy of composing with nature. No specific signature dishes are named in the provided text.

Career

• Executive Chef at Ezia, Montlivault
• Chef-Owner at Ezia, Montlivault

Mentored by Christophe Hay.