i. Biography
Coming Up
The current brief at De la Cigogne is market-led cooking, and Nicolas Pasquier is chef there today. In Geneva, the work starts with what the season allows and what the market puts in front of the kitchen.
Where They Are Now
At De la Cigogne in Geneva, Switzerland, seasonal cuisine is the governing method, with Nicolas Pasquier working from the market’s timing, texture, and limits. The specialty is fine, fresh dishes built around what is available, what is best, and what can be handled without excess. The style is disciplined rather than decorative. Simplicity, creativity, and refinement sit in the same register, so the ingredients stay readable while the plate still carries a clear point of view. Pasquier’s interpretation of gastronomy depends on restraint and attention to seasonal products, with composition kept in service of the product rather than above it. That product-first principle gives the cooking its shape. Each dish follows the season and the market, so the menu reflects timing as much as technique. The logic is practical: respect the ingredient’s strengths, build with precision, and keep freshness visible from the first look to the last bite.
Honors
No award has been cited for Pasquier. The work is recognized through the role itself at De la Cigogne in Geneva and through the craft on the plate: market-led, seasonal cooking; fine, fresh dishes; a product-first approach; and a style that balances simplicity with refinement.
Profile updated July 2026
FAQ
Asked of Nicolas
What is Nicolas Pasquier's current role?
As of 2026, Nicolas Pasquier is Chef.
What is Nicolas Pasquier known for?
Seasonal cuisine.
