Nicolas BROUSSE

Chef : 2 restaurants

Presentation

Nicolas Brousse tells us about his beginnings in the lilting accent of his native region:"At an age when other kids were dreaming of becoming firemen or footballers, I knew I wanted to be a chef. It was like a vocation."So, after the third year of secondary school, he entered the Lycée Hôtelier de Carcassonne for four years of study. He graduated in 2001 with a Bac Pro in cookery and an additional qualification in pastry-making. "That's really where I started in the business. My mother wasn't much of a cook, and we didn't go out to restaurants much. My grandfather often told me he'd take me to Bocuse, but we never went...".

After finishing school, Nicolas Brousse joined Franck Putelat's brigade at the Hôtel de la Cité in Carcassonne, where he worked as chef de partie. After this first successful experience, he spent two years with Michel Sarran as head pastry chef. "In the kitchen, I rediscovered the values of rugby: team spirit, pressure before service, like before a match, camaraderie..."

In 2013, back in Toulouse, he opened his own establishment, Monsieur Marius, hailed with 2 toques by Gault&Millau, which awarded him the Jeune Talent Midi-Pyrénées trophy in 2015. Then, still in the Ville Rose, Nicolas Brousse inaugurated his new address, Cartouches, where he offers bistronomic cuisine for everyone. "I'm bringing up to date classics that are sometimes a little forgotten in French cuisine, such as vol-au-vent or lièvre à la royale. Eggs in jelly, Grand Marnier soufflé and Norwegian omelette are also big hits!"

F.H.