A dedicated life to promote a passion, an evolutive and unartful cooking where the original product is emphasized.

« In the name of all mines ». This famous title, found out from Martin Gray’s imagination, could be the appropriate title for Arnaud Nicolas’ course, if it was given to a biographer. Raised in the respect of his olders , and in the gratitude of his peers, Arnaud lives his professionnal life as the successful realization of a greatly collective adventure. At 32 years old, he has an acute sense of the memories and  for the little secrets which makes the flavour of his dishes. He really loves the job of pork butcher an caterer, which was revealed to him during a training at the CEPROC when he was 15 years old, where he won, between 1994 and 1999, all his profession diplomas.

With his apprentice diploma, Arnaud’s course became a successful one, consituted of high level challenges: On the highest step of the podium of the Best Young Chef as well as for the Sirha, most important International Gastronomy Show, in 2001, he reaches the consecration in 2003, with beginning «un des Meilleurs ouvriers de France» (MOF). He was only 25 years old, which is enough important to be specified !

Travelling, Learning, Innovating

Arnaud’s life is a meetings story. He was first a follower of Bernard Pérot, a «MOF» dedicated to the pork butcher an caterer’s defense, with whom he continued his learning period at Enghien les Bains. Arnaud is very eager being of knowledge. He next spent a year in Saint Ouen L’Aumone where he joined Saint Clair Traiteur, as a Half-Chef. He took up residence in 2002 in Châlons en Champagne and meets again Jean-François DEPORT, another Meilleur Ouvrier de France, with whom he perfected his technics during 3 years. Arnaud says that M. Deport learnt him self-confidence and how to control emotions. A very useful inheritance, from which he takes all the resources for the upcoming experiences.

He’s concerned in his turn, about sharing his knowledge and know-how with the others. Arnaud got very quickly  noticed by his peers, and the Maison Lenôtre gives him an international mission of training.
Between 2005 an 2007, he travelled to Morocco, England, Crete, but also to Greece and Martinique. Thank to this travels, Arnaud came back to France transformed, stronger and surely more mature. In 2007, he puts down roots in Monaco, at Alain DUCASSE’s and joins Frank CERRUTI, the famous 3 stars chef of the Hotel de Paris. Near him, he built his cooking identity.. A decisive step in his personal evolution, like a second life he was waiting to reach his goal and take his responsibilities as a chef, in Le Boudoir.

The cookery of Le Boudoir is the synthesis of all his experiences: simplicity, refinement and correctness of the dishes, as much in the flavours as in the presentation.