Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Thibault Nizard, 2023 World Champion of the Lièvre à la Royale race

Thibault Nizard, 2023 World Champion of the Lièvre à la Royale race

Mathilde Bourge | 10/30/23, 3:26 PM

Thibault Nizard, chef at L'Aube restaurant in Paris, has just won the Championnat du Monde du Lièvre à la Royale against seven other candidates.

One year after the victory of Luxembourg chef Julien Lucas, the Championnat du Monde du Lièvre à la Royale was held on Saturday, October 28, 2023 during the Journées Gastronomiques de Sologne. This year, chef Thibault Nizard, from L'Aube restaurant in Paris, won the 2023 title. This endowed "Jeune Talent" Gault&Millau 2023 beats Justin Chereau of the Peninsula Paris, but also Ugo Padovan of the restaurant L'Instinct in Saint-Jean-de-Luz, who arrived 3ᵉ on the podium.

The history of the Championnat du Monde du Lièvre à la Royale

The Championnat du Monde du Lièvre à la Royale was created by chef Thomas Boullault, of restaurant l'Arôme, Paris. Each year, candidates and jury members gather at the Journées Gastronomiques de Sologne to celebrate this emblematic dish of French cuisine.

In 2023, eight candidates were in the running for the title, awarded by an exceptional jury presided over by Jérôme Banctel, chef at La Réserve Paris. He was surrounded by Stéphane Buron (Le Chabichou, Courchevel), Eric Canino (La Réserve, Ramatuelle), Julien Roucheteau (La Réserve de Beaulieu, Beaulieu-sur-mer), Mélanie Serre (L'Auberge du Bassin, Cap-Ferret), Frédéric Duca (Rooster, Paris), Michel Craca (L'Antre Amis, Paris) and David Le Quellec (Vive, Paris).

Each candidate had 1 h 30 to prepare the recipe in front of the audience, and send in six plates with a complementary sauce. The jury then had to assess the technique, presentation and taste of the hare and sauce, as well as the originality and taste of the garnish.
Thibault Nizard came out on top, and is already offering his version of hare à la royale in his restaurant L'Aube, in Paris, alongside other dishes celebrating French gastronomy such as pâté en croûte, tarte aux cèpes and crêpes Suzette. Find out more about the chef and his Prat-Ar-Coum 00 oyster recipe in the 2024 edition of our Book 109.

These news might interest you

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.
Create the millefeuille of your dreams with Philippe Conticini News & Events

Create the millefeuille of your dreams with Philippe Conticini

Philippe Conticini's ephemeral millefeuille bar lets you compose your own millefeuille. From March 15 to 16, 2025, for a 100% personalized experience.
A new project for Mauro Colagreco at Villa Miraé News & Events

A new project for Mauro Colagreco at Villa Miraé

Villa Miraé will open in May 2025 at Cap d'Antibes. Mauro Colagreco will be responsible for the culinary offering, including two Mediterranean-style restaurants.
Christophe Hay opens a pastry kiosk in Orléans News & Events

Christophe Hay opens a pastry kiosk in Orléans

Christophe Hay is expanding his empire and will open Le Kiosque in early summer 2025 in Orléans, a counter offering patisserie, bakery, snacking and delicatessen products.

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