International
Nicolas LORMEAU
Chef : 1 restaurant
"I was lucky enough to have always known what I wanted to do," confides Nicolas Lormeau. At the Lycée Hôtelier, his teachers quickly recognized his interest in gastronomy, and sent him to a number of renowned establishments: Gilles Goujon's Auberge du Vieux Puits, Bernard Bach's Le Puits Saint-Jacques and, finally, the kitchens of the Frères Ibarboure in the Basque country.
In 2004, he entered the big time as Michel Trama's commis at L'Aubergade. Two years later, he returned to Puits Saint-Jacques. He arrived as chef de partie and left as sous-chef. He then returned to Gilles Goujon."He was my first and last chef."
In 2012, it's his turn to take the reins of the kitchen. It would be at L'Échappée Belle, in L'Isle-Jourdain (Gers), which would be crowned with 2 toques. "It was a great experience to get my foot in the door, to have a position of responsibility," he emphasizes. Four years later, he created Lou Esberit (now L'Esberit), in Pau, which immediately won 2 toques. "After ten years working for others, I wanted to do it for myself.In 2021, with the help of the Dotation Jeunes Talents Gault&Millau, the restaurant, which means "awake" and "joyful" in Occitan, will move to a new location. joyful" in Occitan, moved to Bizanos (Pyrénées-Atlantiques), in a white house recognizable by its blue shutters. One year later, Gault&Millau awarded him the Terroir d'Exception Nouvelle-Aquitaine trophy.
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