Aurélien MARTIN

Chef : 1 restaurant At Le Panier, Aurélien Martin offers creative, local cuisine inspired by his travels in Oceania, Switzerland and Quebec, combining passion and freedom.

Presentation

Aurélien Martin grew up in the Paris suburbs before discovering cooking"rather by obligation". "My parents ran a restaurant in the Hautes-Alpes and I was regularly asked to help out in the kitchen. The passion came gradually," he confides. He opted for the CFA in Digne and obtained a professional bac, while apprenticing with Pascal Dorche at Le Pasturier, where he stayed for four years. "Chef Dorche is more than a mentor to me. I've learned a lot from him.

First trips and international experience

Thanks to Dorche, Aurélien joined Le Chat Botté in Geneva, where he met Marie Lacoue, his future partner and sommelier. Together, they moved to Australia and New Zealand to perfect their English and discover new culinary cultures. This was followed by two years in Quebec with Daniel Vézina, experiences that broadened his vision and technique.

Le Panier: creativity and local produce

Back in France in 2020, Aurélien and Marie set up shop at Le Panier and bought the business in 2021. " We get most of our vegetables fromthe Cours Saleyamarket , and our meat and fish are local. I don't impose a menu on myself, so I'm constantly creating and improvising with the market of the day". This approach has earned him two toques and the Terroir d'Exception trophy.

Aurélien Martin epitomizes free-range cuisine, combining high standards and creativity, and shares his passion with his loyal clientele in Nice. With his travels, discoveries and respect for local producers, he transforms each plate into an authentic, flavor-filled experience.