Les toques blanches du monde

Nicolas Vié

Le Moulin de Vernègues

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After graduating with honours in 1998 from the Hospitality School of Saint-Cloud, Nicolas Vié, disciple d’Escoffier since 2010, managed to work along starred chefs in renown establishments.

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At age 28 (in 2007), Cap-Estel, a palace located between Nice and Monaco, offers him his first job as Chef de cuisine as well as the responsibility of completely creating his restaurant. He succeeded : two chef’s hats from the Gault et Millau Guide and three forks from the Michelin Guide honored his talent and his cuisine.

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Touched by his skills, Anne-Sophie Pic invited him to join her kitchens so that he would gain even more expertise. What he learnt from this internship went way beyond new techniques : he realized cooking needed heart. His heart.

Nicolas Vié is also keen on travelling and discovering new things : thanks to his journeys in Asia he was able to bring back original flavors and marry them to local products with precision and finesse.

He also spent some time working under Joël Robuchon in Macau.

In 2012, Nicolas Vié successfully became the executive chef of the Hôtel La Fauceille’s restaurant “Le 860″. 

Nicolas Vié is particularly aware of his clients’ satisfaction : he regularly comes out of the kitchen to greet them and ask them how dinner went.  His work’s been acknowledged by the professional community through his awarding the « Table remarquable » CHC label by the Alain Ducasse Group and his good ranking in the Bottin Gourmand. 

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SInce June 15 2013, you can find Nicolas Vié at the Moulin De Vernègues. As the executive chef, Nicolas Vié manages the restaurant and its gastronomic events (weddings or seminars catering).

Nicolas Vié only works with seasonal products. His passion is to highlight their flavors through subtle and bold mixes and perfect cooking. In his colorful, harmonious plates, each flavor strongly blooms and lasts in the mouth.

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Nicolas Vié’s goal is to provide through his cooking shared moments of pleasure and emotion. He likes exchanging daily with his team, clients or local producteurs with whom he shares his passion for quality products.