Nadia HARDY
Chef de service : 1 restaurant Nadia Hardy met her husband, Philippe Hardy, when they were both working at the French Embassy in Bulgaria. Since 1995, the couple have run a restaurant in La Manche: Le Mascaret.
Born in Bulgaria, Nadia Hardy started out as a prima ballerina before meeting her husband, Philippe Hardy, at the French Embassy in Sofia, where he worked as a chef and she as a dance teacher. After more than two years, Philippe decided to open a restaurant in Normandy, Le Mascaret, and Nadia followed him, starting a new life in the restaurant business.
A place designed down to the last detail
The restaurant then moved to Blainville-sur-Mer, in a location entirely renovated by the couple. Every detail - restaurant, rooms, service - has been thought out to offer customers a real bubble of comfort. The couple places great importance on human values: "What's very important when customers come, beyond tastes and experiences, is to offer them inner peace. "
Experiences beyond hospitality
Nadia Hardy sees her role as far more than just service. She aims to create an authentic experience, imbued with empathy, patience and loyalty. Whether working with teams or customers, she places health, personal development and well-being at the heart of her approach. "To do your job well, you first have to feel good about your private life. Once I understood this, I did everything I could to align these values. We imagined a place made for recharging one's batteries. "
She has also founded a dance school and a yoga and yogatherapy practice within Le Mascaret, and has initiated herself into various tea rituals, which nourish her singular approach to hospitality.
The ritual of tea to enhance wine
When she discovered yoga, she became interested in the rituals of wine and tea tasting. She introduces them to the restaurant to improve digestion and enrich tasting: "By interspersing a sip of tea with a sip of wine, digestion is improved, but what's more, you taste much better, and drink less. This enables us to offer very high-end wines. "
After thirty years of work and a constant desire to renew themselves, the couple continue to explore new avenues to make the table live differently, combining innovation and attention to the well-being of each guest.
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