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