International
Nicolas CARRO
Chef : 1 restaurant
Born into a family of farmers, Nicolas Carro, a Breton "pur beurre" (pure butter), learned to appreciate fine products. "I have this childhood memory of the country butcher who would go round the farms to kill and prepare the pig. The whole family would join in."After obtaining a BEP in French culinary arts, he went on to study for a bachelor's degree, graduating top of his class. "I finished my studies in La Réunion, where I discovered the cuisines of the Indian Ocean and the use of garlic, spices and ginger, which still influence my cooking today."After graduating with a degree in hotel management, which led to positions as assistant manager, he chose to work in the kitchen.
On his return to France, he worked for prestigious chefs - Jean-Luc Rocha at Château Cordeillan-Bages in Pauillac, Michel Guérard and Alain Passard. After a stopover in London, he joined the kitchens of Relais & Châteaux Le Chambard in Kaysersberg, working with 5-toques Olivier Nasti. "I started again as chef de partie, until I became the chef's right-hand man."
Then, in 2019, he decided to strike out on his own and took over the reins of the kitchens at Hôtel de Carantec, the iconic house that Patrick Jeffroy made famous. From then on, it was one award after another, with Gault&Millau immediately awarding him 3 toques, and Grand de Demain in 2021.
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