Thibault Nizard is the new chef at the Auberge des Templiers

Mathilde Bourge | 12/2/24, 4:08 PM

Former world hare à la royale champion Thibault Nizard becomes the new chef at the Auberge des Templiers in Boismorand. His adventure begins on December 5, 2024.

at just 32 years of age, chef Thibault Nizard takes over the reins of the kitchens at the Auberge des Templiers (2 toques) in Boismorand, an emblematic address in the grand French tradition. With a prestigious background and a singular vision, he promises to sublimate the history of this historic house, while infusing it with a modernity that respects its heritage.

A meteoric rise

Originally from Paris, but deeply influenced by his childhood in the South of France, Thibault Nizard has built an exemplary career. Trained in renowned establishments, he cut his teeth working with major figures such as Gérald Passedat and Guy Savoy. For over a decade, he also perfected his art at the prestigious Groupe Taillevent, where he forged a strong culinary identity, blending bourgeois tradition with contemporary creativity.

This mastery has earned him numerous honors, including the Trophée Jeune Talent Gault&Millau in 2023, as well as first prize at the Championnat du Monde de Lièvre à la Royale.

An obvious meeting with the Auberge des Templiers

The Auberge des Templiers, with its 80-year history, is the ideal setting for Thibault Nizard's cuisine."My arrival at L'Auberge des Templiers was spontaneous, as it's a place that perfectly suits my cuisine and my favorite ingredients: game, meat and charcuterie in general," he explains enthusiastically.

Among his flagship creations, he cites"hare à la royale, but also pies of all kinds", which reflect his gastronomic heritage marked by his time at Le Taillevent. "Today, I'm delighted to have this great challenge in my hands, and I already have many ideas for writing a new culinary page, guided by the DNA of this unique table."

By joining L'Auberge des Templiers, Thibault Nizard is poised to breathe new energy into this institution, without ever betraying its founding values. With his passion for game, excellence in charcuterie and respect for French culinary tradition, he has created the perfect marriage between a visionary chef and a timeless establishment.

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