Thibault Nizard

Thibault Nizard's culinary philosophy is deeply rooted in a blend of Parisian and bourgeois gastronomy, profoundly shaped by his extensive experience, notably over a decade within the Groupe Taillevent. He perceives his cuisine as embodying both modern and classic elements, underpinned by an unwavering commitment to authenticity. His arrival at L’Auberge des Templiers was driven by a spontaneous recognition of the perfect alignment between the historic establishment's identity and his own culinary universe, particularly his predilection for game, meat, and charcuterie. He aims to create a harmonious fusion, meticulously celebrating grand French cuisine while preserving the timeless soul of the legendary house. Nizard views this new chapter as an exciting challenge, brimming with ideas to pen a fresh culinary narrative that is intrinsically guided by the unique DNA of L’Auberge des Templiers. His profound passion for robust, traditional ingredients, interpreted with precision and creative flair, forms the bedrock of his gastronomic vision. Chef Nizard's technical style is characterized by a precise and authentic execution that gracefully marries classic French techniques with a modern sensibility. His approach to flavor is deeply influenced by his Parisian and bourgeois gastronomic background, resulting in dishes that are both refined and robust. He places a strong emphasis on high-quality ingredients, with a particular focus on game, meat, and charcuterie, which are central to his culinary identity. His signature dishes, such as the "lièvre à la royale" and various "tourtes raffinées," exemplify his ability to elevate traditional fare with a contemporary twist, showcasing his mastery of rich, complex flavors and elegant plating.

Mentored by Gérald Passedat, Guy Savoy.