Anthony MAUBERT

Chef : 1 restaurant

Presentation

Anthony Maubert has been passionate about cooking from an early age. In 2002, while working as a commis at the Parisian restaurant Lasserre, he met his future wife and business partner, Fumiko.

The following year, he worked as chef de partie at Le Manoir du Lys, in the Orne region of France. In 2004, the couple met again at Arnaud Donckele's La Vague d'Or in Saint-Tropez. Anthony worked his way up from chef de partie to sous-chef.

In 2008, Anthony became Marc Veyrat's second-in-command at L'Auberge de l'Éridan, in Haute-Savoie. "We'd go and pick the herbs in the morning, and cook them afterwards. His way of working, his organization, his philosophy, it was all very intelligent," he recalls.

In 2009, Anthony landed his first position as chef at the gastronomic table of the Les Barmes de l'Ours hotel in Val-d'Isère. Three years later, the couple joined Michel Bras in Laguiole, he as a commis, she as a pastry chef. "My plan was to open my own restaurant, but before I did, I wanted to go back to a house to take some slaps and challenge myself."

A successful gamble, since their restaurant Assa, inaugurated in Blois in 2014, was quickly hailed by Gault&Millau, which awarded it 3 toques. Anthony was crowned Grand de Demain 2015, while Fumiko won the Pâtissier trophy at regional level in 2022.

I. B.

Biography & Awards

1980 Naissance à Laval

2001 Commis au Lasserre chez Jean-Louis Nomicos, à Paris 8e

2003 Chef de partie au Manoir du Lys, à Bagnoles-de-l’Orne

2004 Chef de partie, puis sous-chef à La Vague d’Or, à Saint-Tropez

2008 Second de Marc Veyrat à L’Auberge de l’Éridan, à Veyrier-du-Lac

2009 Chef exécutif aux Barmes de l’Ours, à Val-d’Isère

2012 Commis chez Michel Bras, à Laguiole

2014 Ouverture du restaurant Assa, à Blois

2015 Grand(e) de Demain