Thomas Parnaud

Chef Thomas Parnaud's culinary philosophy is deeply rooted in the profound joy of giving pleasure through food, a passion sparked in his childhood. This foundational ethos drives his pursuit of excellence, evidenced by his ambition to elevate Le Georges, a historic institution, while respecting its storied past and pushing its gastronomic boundaries towards new heights of recognition. A cornerstone of Parnaud's approach is his meticulous sourcing and celebration of forgotten cereals, particularly those indigenous to the Beauce region. His signature bread exemplifies this, born from an intense two-day collaboration with Alexandre Viron of Moulins Virons. Together, they crafted a unique blend from 120 ancient and modern flour varieties, featuring ancient grains like Khorasan—an ancestor of durum wheat cultivated 3000 years ago—and Rouge du Roc. The bread is fermented with levain, allowing these select cereals to express their subtle, unique flavors fully. Beyond bread, Chef Parnaud's vision extends to exploring the infinite creativity offered by ancient cereals in his dishes. He transforms them into diverse textures and forms, from soufflés and tuiles to gruau – a compote dating back to ancient Egyptian times, which he reinterprets. This inventive versatility, coupled with a deep respect for natural flavors and historical culinary techniques, defines his commitment to an audacious yet harmonious cuisine, firmly anchored in local terroir. Chef Thomas Parnaud's technical mastery is characterized by a hands-on, deeply collaborative approach, particularly evident in the development of his signature bread. This unique creation involved two days of direct engagement with expert millers to assemble a blend of three flours, utilizing specific ancient varieties like Khorasan and Rouge du Roc, and employing traditional levain fermentation to achieve subtle and distinctive flavors. His general culinary style demonstrates remarkable creativity with ancient cereals, transforming them into various textual and gustatory elements within his dishes. He employs techniques to present cereals 'soufflée' (puffed), 'en tuile' (as crisp tiles), and 'en gruau' (as a reinterpreted ancient compote), showcasing their versatility. This commitment to highlighting forgotten grains in innovative ways while respecting their inherent qualities defines his artistic and technical signature. His most legendary signature dish is the **Signature Bread** of Le Georges, a unique creation born from his collaboration with Moulins Virons, distinguished by its blend of ancient cereals and its profound flavor profile.

Career

• Chef Exécutif / Chef de cuisine at Le Grand Monarque Hôtel & Spa Chartres, Chartres
• Chef de cuisine consultant at La Cave de Bucarest, Bucarest
• Sous-chef de cuisine at La table de Lionel Giraud, Narbonne
• Chef de partie at Eden Rock - St Barths, France
• Chef de partie extra at Le Petit Pergolèse, Paris
• Commis de cuisine Epicure at Le Bristol Paris, Paris
• Extra cuisine at Pavillon Ledoyen, Paris
• Chef de partie at Atelier de Joël Robuchon, Paris
• Second de cuisine at L’Atelier de Claude Giraud, Aude
• Cuisinier at Le Botafogo, Narbonne
• Cuisinier at Cafe L’etage, Aude

Mentored by Lionel Giraud, Joël Robuchon.