Anthony MAUBERT
Chef : 1 restaurant Anthony Maubert, chef of the restaurant he runs with Fumiko Maubert, is now based at the Novotel in Blois, where his resilient, precise Franco-Japanese cuisine has just been awarded the Gault&Millau d'Or.
Passionate about cooking from an early age, Anthony Maubert began his career in Paris. In 2002, while working as a commis at the Lasserre restaurant, he met Fumiko, who was to become his wife and cooking partner. It was a seminal encounter, both personal and professional.
In 2003, Anthony became chef de partie at Le Manoir du Lys (Orne), before the couple joined Arnaud Donckele's La Vague d'Or in Saint-Tropez . There, he climbed the ranks from chef de partie to sous-chef, honing his rigor and attention to detail.
In 2008, he joined L'Auberge de l'Éridan, working alongside Marc Veyrat: "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.
First steps as a chef and back to basics
In 2009, Anthony Maubert landed his first position as chef at Les Barmes de l'Ours in Val-d'Isère. But the desire to learn even more pushed him to challenge himself.
In 2012, 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 that, I wanted to go back to a house to get some slaps in the face," he confides.
Assa, a renowned restaurant in Blois
The gamble paid off. In 2014, Anthony and Fumiko opened Assa in Blois. Quickly acclaimed by Gault&Millau, the restaurant was awarded three toques. Anthony was crowned Grand de Demain 2015, while Fumiko received the regional Pâtisserie trophy in 2022.
Fire, relocation and rebirth
A fire forces the couple to leave the banks of the Loire and take up temporary residence at the Novotel in Blois. The conditions were more precarious, the team smaller, but the ambition intact. "We're going to have to be even better," says Anthony.
The installation of a teppanyaki, the reduction in the number of covers and an ever more precise cuisine all bore fruit: a fourth toque and a Gault&Millau d'Or rewarded this resilience.
Anthony Maubert remains faithful to his producers: Japanese market gardeners, Loire fishermen and local breeders. Meat and fish are matured in-house, in an approach inherited from his butcher grandfather.
Today, with just seven tables, the couple are pursuing a sincere, committed and deeply personal approach to gastronomy, while awaiting their return to the banks of the Loire.
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