Jérôme Nutile,
a dedicated Chef

A signature dish

Portrait of the Chef: Best Craftsman of France

Jérome Nutile Meilleur Ouvrier de France 2011 - 1 étoile Michelin en 2016 Jérome Nutile Meilleur Ouvrier de France 2011 - 1 étoile Michelin en 2016

Originally from Arles, Jérôme Nutile embarked on his cooking career at Nîmes hotel school.

His first professional experience was with Pascal Morel at a Relais & Châteaux establishment in Salon-de-Provence: Sainte-Croix Abbey.

After this experience, which had a huge impact on his career, Jérôme Nutile left southern France and headed for the summits of Courchevel, where he joined Le Chabichou (2 Michelin stars) before departing for Uruguay, where he was Head Chef at Punta del Este.

On his return to France, he joined the demanding team of Georges Blanc, a 3-star Chef, in Vonnas, in the heart of Bresse.

As a Second Chef for four years, Jérôme Nutile refined his approach, furthered his technical skills and acquired his love for high quality produce and excellence.

In 2004, he returned to Gard and earned himself 2 Michelin stars in Collias: a first star in 2006, followed by a second one in 2009.

Two years later, the Chef earned the title of Best Craftsman of France, an award which crowned his years of discipline, work and personal improvement.

With the blue-white-red collar earned with great pride in 2011, Jérôme Nutile embarked on a new adventure with his wife, Martine: to open his own establishment.

It was in Gard that this project saw the light of day, in Nîmes.

jerome-nutile head chef

"Signature" cuisine

On the strength of his different experiences at a variety of leading establishments, the Chef Jérôme Nutile has forged his own culinary identity whilst also furthering his knowledge and techniques.

Today, he offers contemporary and precise "haute couture" cuisine, dishes which offer a signature mark which never leaves diners indifferent.

High standards and precision guide his culinary realisations, and the desire to get the most out of each product which he selects lies at the heart of his philosophy.

Scallops, foie gras, truffles, but also old varieties of vegetables, take pride of place in his skilfully prepared dishes.

Because the Chef constantly seeks to refine his techniques, trying to find the exactly right cooking time and seasoning for a result which is as delicious as it is attractive.

Quality produce, incomparable freshness, proven techniques, constantly updated skills: these are the ingredients of a style of cuisine in which the Chef aims to offer excellence, always with a view to delighting his guests.

The "signature" dishes which have earned Jérôme Nutile access to the ranks of Michelin star Chefs can be found on the gastronomic restaurant's menu.

Thus, you will be able to savour three versions of Aubrac beef: prime beef tartare with oysters, fillet with foie gras and dried currants, chuck steak ravioli in a consommé seasoned with ginger oil or in a Paimpol bean bouillon seasoned with truffle oil and lightly cooked scallops.

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