The Chief

“First and foremost, I am a gourmet! For me, cooking is about passion and pleasure… My ultimate goal is not to highlight a specific product nor to deconstruct it. I select every product with a personal touch and bring them to your table.”
Nicolas Nguyen Van Hai

From 2001, Nicolas Nguyen Van Hai, a Brittany native, worked in two Michelin-starred restaurants in Paris: “Le Clovis” and “Le Sèvres”. His career really began in 2003 at “Le Meurice”, alongside Yannick Alleno. Then, in 2005, he started working with Michel Portos at “Saint-James”, where his talent did not go unnoticed. In 2012, he enters “Le Chapon Fin” as Nicolas Frion’s sous-chef. On the 15^th of April 2014, Nicolas Nguyen Van Hai takes over as the chef of “Le Chapon Fin” restaurant.
His priority is to centre his creations on the finest ingredients and he carefully chooses his local suppliers. His cuisine is tasty, contemporary and authentic, with a combination of classic and modern inspiration.