Nicolas LORAND

Chef : 1 restaurant A former pastry chef trained by Yannick Alléno and René and Maxime Meilleur, Nicolas Lorand now runs his own establishment, the Auberge aux 4 Saisons, in Munster.

Presentation

My father was in the navy, so we traveled a lot," says Nicolas Lorand. Meeting at the table was a rare opportunity to be with family, to share a meal, to make memories..." A technical baccalaureate, a BTS and an additional qualification in restaurant desserts later, he found himself in Carantec (Finistère), working for Patrick Jeffroy.

He then joined Jean-Luc L'Hourre (MOF 2000) at the Auberge des Abers in Lannilis (Finistère). Then, in 2009, he flew to Melbourne (Australia) and joined the Rockpool Bar&Grill restaurant as head pastry chef, working with chef Niel Perry. "I realized that there were people passionate about cooking who knew more about my country than I did, so I decided to specialize."He returned to France, hired as chef de partie cuisine viande at the Hôtel Royal d'Évian.

In summer 2011, Nicolas Lorand joined Arnaud Donckele's brigade at the Résidence de la Pinède (future Cheval Blanc Saint-Tropez). He returned every summer for three years. "His winters were spent at the Barmes de l'Ours and the Hôtel Le Savoie in Val-d'Isère. In 2014, after a few months at Les Crayères, Reims, he joined Pavillon Ledoyen as sous-chef de pâtisserie. "Yannick Alléno had just arrived, so there was a lot of pressure to excel. It was tough but rewarding."

After a summer season as head pastry chef in Finistère, Nicolas Lorand left for La Bouitte in Savoie, to work for René and Maxime Meilleur. With his wife, Charlotte, they then returned to Alsace to develop their restaurant project in Munster, then Switzerland, and finally L'Atelier du Peintre in Colmar, with Loïc Lefebvre. Lastly, they returned to La Bouitte, where they worked with the Meilleur family on the sweet pastry-bakery side of the business, training for the opening of their future restaurant.

On the strength of all this experience, the couple set about opening the Auberge aux 4 Saisons in Munster in August 2022. As proof of their success, Gault&Millau included them in the 2024 edition of 109 - Le Sang neuf de la gastronomie française.

I. B.

Biography & Awards

1985 Naissance à Ollioules

2006 Commis au Restaurant Patrick Jeffroy, à Carantec

2007 Chef de partie cuisine et pâtisserie-entrées à l’Auberge des Abers, à Lannilis, chez Jean-Luc L’Hourre

2009 Chef de partie pâtisserie au Rockpool Bar&Grill, à Melbourne (Australie)

2010 Chef de partie cuisine viande à l’Hôtel Royal, à Évian

2014 Junior sous-chef de pâtisserie au Pavillon Ledoyen, auprès de Yannick Alléno

2015 Sous-chef pâtissier à La Bouitte, à Saint-Martin-de-Belleville (Savoie), chez René et Maxime Meilleur

2017 Pâtissier à la Pâtisserie Gilg, à Munster

2018 Chef pâtissier à l’Hôtel du Cerf, à Sonceboz (Suisse)

2022 Ouverture de l’Auberge aux 4 Saisons, à Munster