A Journey of Dedication and LearningNicolas Beaumann’s culinary odyssey began in the quaint Parisian restaurants, where his culinary passion ignited and his skills flourished. His unwavering dedication to the craft led him to prestigious establishments like Le Beauvilliers and the renowned double-starred restaurant, Michel Rostang, where he served as an apprentice. These formative years laid the foundation for his culinary philosophy, emphasizing the significance of tradition and precision. One pivotal moment in his career came when he joined forces with Yannick Alléno for the grand opening of Le Meurice as a sous-chef. This experience marked a turning point, enriching his culinary journey. Five years later, he returned to his roots as the head chef at Maison Rostang, before an exciting reunion with Mr. Rostang himself.
Innovation Rooted in TraditionWhat sets Chef Beaumann apart is his meticulous approach to ingredients and his menus, intricately woven with the tapestry of the seasons. His ambition is palpable through his relentless pursuit of creativity and innovation. In his kitchen, he masterfully blends the fundamentals of classic French cuisine with a contemporary twist, always sourcing the finest and most authentic ingredients. His creations shine with the ability to elevate each ingredient and flavor profile to its pinnacle. Beaumann’s passion lies in upholding the Maison Rostang tradition, a place synonymous with French culinary excellence.
Counting Down with Nicolas BeaumannAs we eagerly anticipate the 2023 CCI France Japan Kansai Gala Party, let’s indulge our imagination with some of Chef Beaumann’s signature dishes:
- Black Truffle Sandwich
- Oven-Baked Pike-Perch Quenelle
- Lobster Glazed on the Barbecue
- Pressed Duckling
- Morel Mushrooms with a Creamy Sauce