In Nîmes, an authentic and talented Cévennes chef from our Cévennes terroir.
Who is chef Jérôme Nutile?
Crowned with the title of Meilleur Ouvrier de France, obtained in 2011, Jérôme Nutile matured the idea of opening his own restaurant to flourish in all areas of gastronomy. In 2014, in Nîmes, he founded a charming 4-room hotel in a Provençal farmhouse, then the Bistr’AU – a nod to Alexandre and Ugo, his two sons. In March 2015, he expanded and opened the Restaurant Jérôme Nutile, where he offers a more gastronomic cuisine.
In Nîmes, everywhere in the Cévennes, local products are perfectly cooked in a brazier. For events, gatherings, and other meals in large groups, chef Jérôme Nutile ignites the guests.
“Cévennes, from a family of bakers and pastry chefs, my origins left me with a taste for rigor, for a job well done, and it was at a very young age that I developed this passion for cooking, like a desire that takes you and never leaves you. So I made cooking my profession to share this pleasure, and to transmit it to people. In my cooking, I try to sublimate and go beyond this terroir in which I have been immersed, to deliver a more contemporary, authentic and above all more personal version. We must at all times maintain an unvarnished consistency and sincerity, which is the basis of the restaurant owner’s profession: the customer is the sole judge of our work .”
In Nîmes, in the Gard, the first chef to trust us and to integrate the brazier into the range of his dishes.
When we were just starting out, and had just created our first brazier, in 2020 Jérôme Nutile did not hesitate to trust us and choose our plancha brazier for his restaurant in Nîmes (Gard).
