From being awarded the title of Best Apprentice in Loiret in 1989 to his roles as first commis at the Intercontinental Paris, then demi-chef de partie, and eventually taking on the responsibilities of Executive Chef at the restaurant Les îles Paul Ricard on Embiez, Chef Nicolas has honed his culinary art with passion and dedication.

Convinced that the secret to successful cuisine lies in the strength of a team, Chef Nicolas believes that collaboration between his kitchen brigade and the dining room staff is essential for progress and for providing a unique dining experience.

Today, as the Executive Chef of Velvet at the Hôtel Tahiti Nui, Nicolas showcases his own culinary style. He skillfully combines classic French techniques with the exotic flavors of Polynesia. His semi-gourmet menu highlights local products, which he transforms with creativity to offer dishes that are both indulgent and refined. His desire to blend sweet and savory elements reflects his intent to surprise and delight his guests’ palates while creating a memorable culinary experience.

In addition to his commitment to local products, Chef Nicolas aims to broaden his horizons by regularly collaborating with the prestigious Meilleurs Ouvriers de France (MOF).