Chef Nicolas Isnard

Born in 1977, Chef Nicolas started cooking from an early age and has been working in one, two or three-Michelin-star restaurants since 1999. He learns how to generalize luxury products, by creating for example Lobsters tagine and became Head chef of the Auberge du Vieux Puits at only 25. In 2000, he did his military service, which he completed as a cooker in Matignon. He stayed there for 10 months and keeps a dazzle memory of the official residency of the French prime minister. At 27, he was awarded the notable “Young Talent” award in the Poitou-Charentes region by the Gault Millau guide.