Nicolas MARTIN

Chef : 1 restaurant

Presentation

Why did Nicolas Martin turn to cooking? "The first TV shows with Cyril Lignac. The rigor, precision and quality of the products struck me. Then my parents treated me to dinner with this chef, and that was the trigger."

He then began a BEP apprenticeship with Jérôme Raymond in Luzy, followed by a BP as a commis at Maison Lameloise in Chagny. In 2011, he became a substitute commis for Jérôme Jaegle during his preparation for the Bocuse d'or. That same year, he joined Troisgros in Roanne, rising to the position of fish chef.

Two years later, in 2013, Nicolas Martin became sous-chef, then chef at Jérôme Brochot, in Montceau-les-Mines (Saône-et-Loire). "It was very formative. We were working our terroir, hyperbrut products, whole animals. And I managed all the orders, the stocks... That's where I learned the real job of a chef," he assures us.

In 2019, the chef is looking for his own restaurant in the heart of his terroir. It was in Paray-Le-Monial that he discovered L'Évidence. The gamble paid off, and the chef was even named Jeune Talent Bourgogne-Franche-Comté in 2022. "I saw that we'd won 2 toques during my vacation. The next thing I knew, I got a call from Marc Esquerré, who told me I'd been named Jeune Talent for the region - that was the icing on the cake! "he recalls.

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