Nicolas HOARAU
Chef de service : 1 restaurant Nicolas Hoarau is the dining room manager at Jardin des Sens (3 toques), the Pourcel brothers' restaurant in Montpellier's Hôtel Richer de Belleval. Here's his background.
Born in 1984 on Reunion Island, Nicolas Hoarau discovered the hotel and restaurant business by chance. "I was a good student but lacked passion, and a friend told me about these professions," he says. "I'd started out as a cook, but after four months in hotel school, I had an epiphany: it was the dining room that I wanted. The contact with people, the theatrical aspect appealed to me."
After six years' training, he graduated in 2006 to join the Les Villas du Lagon hotel on his native island. Starting out as a waiter in the gourmet restaurant, he soon became assistant head waiter.
Loyalty to the Pourcel brothers
In 2008, he left La Réunion to settle in Montpellier. An admirer of the Pourcel chefs' career path, he applied to join their team in 2010 as chef de rang at the former Jardin des Sens. In 2016, he followed them to Terminal#1 (2 toques), then rejoined Jacques and Laurent Pourcel for the opening of Hôtel Richer de Belleval and the new Jardin des Sens (3 toques). Since 2021, he has held the position of Restaurant Manager.
at the head of a team of a dozen people in the dining room and 6 to 7 in the kitchen, Nicolas Hoarau defends a modern approach to service. "We try to create a relaxed atmosphere. No shirts or dress shoes, just pants, a jacket and a white T-shirt. We're serious and square in our work, but always in a good mood," he stresses.
With an average age of 23-24, his team cultivates smiles and conviviality. "We don't just come to eat, we come for the experience. It's gratifying to recognize our guests; some call me personally or give me a kiss. That's what makes the difference," he enthuses.
at 41 years of age, Nicolas Hoarau is still driven by the same passion as when he started. True to the Pourcel spirit, today he is the smiling, welcoming face of Jardin des Sens.
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