Nicolas Conraux

Coming Up

Strasbourg Hotel School, where Nicolas Conraux studied hotel management, provided the early structure for a career built on discipline and precision. That formation shows up in the way his work is described: measured, organised, and attentive to the practical demands of both kitchen and dining room. It is the kind of training that leaves a clear imprint on how service is run and how standards are held. Today, Nicolas is chef of La Butte and chef of Le Georges (since 2025). Working across those posts calls for range as well as consistency, with the same identity carried through different rooms and responsibilities. At Le Georges, in Chartres, France, and in his work connected to La Butte, the emphasis stays on coherence: decisions made with care, service kept calm, and execution brought to a clean finish.

Where They Are Now

Le Georges in Chartres, France, is where Conraux is chef, while La Table de La Butte in Plouider, France, is the other site tied to his present work. Those two settings define the scope of his role now: one in Chartres, the other in Plouider, each marking a chapter in a career that has remained grounded in place. The through-line is steadiness. Conraux has built his career through concentration and consistency, letting one position sharpen the next. The result is a chef associated with structure, precision, and the kind of clear leadership that keeps a kitchen aligned from prep through service.

In Their Words “Thanks to COVID, I decided to take advantage of this sudden stop and the mandatory closure of establishments to focus on what I wanted in my kitchen and for my teams.” The comment marks a pause in a profession built around movement and routine. For Conraux, that interruption became a moment to re-examine the kitchen and the teams around it. It points to a practical outlook, one that keeps service at the centre while also accounting for the people who make that service possible.

Recognition

Nicolas Conraux has received Michelin Guide, one star (2014).