Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Who is Aurélien Royer, the new chef at Restaurant Liquide?

Who is Aurélien Royer, the new chef at Restaurant Liquide?

Mathilde Bourge | 11/15/23, 10:21 AM

Aurélien Royer, new chef at Paris restaurant Liquide, tells us more about his career and the cuisine he's been offering since his arrival.

A discreet presence since his arrival at Liquide in Paris, Aurélien Royer is now well established and ready to make a name for himself. At just 31, he's the new chef at this modern tavern, under the guidance of Matthias Marc (3 toques for Substance). But who is Aurélien Royer? And what's his DNA in the kitchen? Gault&Millau put the question to him.

Caught up in his vocation

Passionate about cooking from an early age, Aurélien Royer initially listened to the voice of reason, embarking on "fairly long studies in chemistry". "I then went on to work in the cosmetics industry, and one day I got a promotion... That was it! I realized that I couldn't do this for the rest of my life", recalls the young man, who believes that these years were not in vain. "There'sa common thread between chemistry and cooking: the transformation of matter. My past experience has helped me enormously to gain time in understanding what can happen in the kitchen, during cooking for example."

At the age of 26, Aurélien Royer began his studies at the Ferrandi school, followed by a series of internships and his first contract.his first contract at Substance, where he learned "rigor", then at Septime to "deepen [his] knowledge and the care given to things."In 2020, in the midst of the Covid pandemic, he also trained for a few months in market gardening near Royan. An experience that gave him a better understanding of working the land. "There was a before and an after. My knife strokes in the kitchen are different today, because I know just how difficult the job of a farmer is", says Aurélien Royer.

At Liquide, the thirty-something occupies his first position as chef. He strives to preserve the DNA of the place, which defends modern Jura cuisine, while bringing his "sensitivity and respect for what [he] likes to do". This gentle blend results in mouth-watering dishes such as white tuna covered with parsley root and shiso flower jelly in vinegar, or fried chicken with harissa, white sauce and fresh herbs. An address to (re)discover, already awarded two toques by Gault&Millau.

These news might interest you

Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region News & Events

Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region

The chef at Le Grand Monarque, Chartres, was named Gault&Millau d'Or at the Gault&Millau Tour Pays de la Loire 2025.
Top restaurants that have made Lille a new gastronomic destination Tables & Chefs

Top restaurants that have made Lille a new gastronomic destination

For a long time, Lille was confined to the good taste of Meert waffles, and remained on the sidelines of the gastronomic scene for lack of an emblematic table. But a new generation of talented chef's haters is at work.
Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire. News & Events

Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.

The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.
Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure News & Events

Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure

Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.
Bernard Loubat, the culinary critic from Marseilles, has passed away News & Events

Bernard Loubat, the culinary critic from Marseilles, has passed away

Marseille-based food critic Bernard Loubat passed away at the age of 83, on the night of March 15, 2025. A brilliant career that left its mark on local and national gastronomy.
Marc Veyrat boards the Train Bleu for an exceptional dinner News & Events

Marc Veyrat boards the Train Bleu for an exceptional dinner

On April 2, 2025, Le Train Bleu welcomes Marc Veyrat for an unprecedented gastronomic stopover alongside Michel Rostang and Samir Balia. A culinary journey from Paris to the summits of Savoy.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE