Olivier Lamard

The Climb

Training at La Nouvelle Auberge, La Table du Gourmet, and Julien Binz gave Olivier Lamard a working education in the grammar of exacting kitchens: rhythm, repetition, timing, and the discipline that keeps a plate coherent. The sequence matters. Each house added to the same foundation, building a style that rests on control and finesse rather than display. Since 2018 at L'Olivier, that foundation has had a fixed address. The line from training to present-day work is direct: classic technique carried forward, then refined into a kitchen language that is structured, personal, and alert to balance.

Today

At L'Olivier since 2018, Lamard’s cooking reads as a continuation of that early discipline. The emphasis is on precision, not noise; on detail, not excess. References are present, but they are handled with a light touch, so the plate is led by technique, product, and presentation rather than embellishment.

Signature

Olivier's signature dishes include sandre sur choucroute. That plate shows the core of his approach in direct terms: familiar elements, clearly set out, and composed with restraint. Its strength lies in proportion and placement, with each component carrying a defined role in the whole.

In Their Words “Le mien est accompagné de quenelles de sandre et de pommes paillasson et servi sur une choucroute bio bardée de lard.” The quotation describes the plate in the language of the kitchen: quenelles de sandre, pommes paillasson, and choucroute bio bardée de lard. The structure is clear, with texture and contrast doing the work. It points to a method that uses recognizable ingredients and arranges them with precision.

Recognition

The clearest marker of Lamard’s craft is the way a classic is handled through exact ingredients and a contemporary French frame. Zander on sauerkraut is the specialty at issue, and it also functions as a concise summary of the kitchen: gastronomic reference, fresh seasonal produce, French and local materials, and a plate built from recognizable parts. After training and touring across Alsace, Lamard’s cooking found its own address in Munster, where taste and service became the stated reason for setting up independently. That move gave the work a place to settle and a setting in which its precision could be read clearly, turning experience into a defined point of view.