i. Biography
Romain Thevenon is the chef of Liberté in Neuillé-le-Lierre, France, the restaurant he founded. Born in Chinon, he has built a reputation around an independent kitchen in which his name is attached as firmly to the cooking as to the creation of the address itself. In that sense, his career reads less like a conventional ascent than a statement of intent: a chef shaping a place from the ground up, and letting the identity of the restaurant and the identity of the cook settle into one another.
The Path
Romain Thevenon trained at Lycée-hôtelier de Saumur, where the basics of precision and discipline were set down early. The school gave him a working language shaped by classic hospitality: exact gestures, controlled execution, and standards that leave little room for drift. That foundation points to a kitchen practice built on attentive rigor, with enough structure to support a more personal approach without losing order. In Thevenon’s case, the training reads as the point where form and individuality first began to hold together.
The Work Today
At Liberté, Romain Thevenon works as both chef and founder, carrying responsibility for the cooking and for the address itself. In Neuillé-le-Lierre, that means authorship and daily kitchen leadership sit under the same roof, with the restaurant operating as a direct extension of his decisions. The work is practical and structural: keeping a kitchen moving while maintaining a project that bears his name and his hand. Liberté is where Thevenon’s method is repeated, maintained, and made visible in service.
Signature
Macarons Pain perdu is among Romain Thevenon’s signature dishes. The dish signals a kitchen that works from familiar references but does not leave them untouched: recognizable forms handled with control, balance, and enough restraint to keep the idea clear. In that sense, the plate sits comfortably within his practice, where authorship shows up through structure rather than excess.
Acclaim
The clearest marker of Romain Thevenon’s standing is the restaurant itself: Liberté, an independent project in Neuillé-le-Lierre, France, founded by the same chef who now leads it. That connection is the point. The recognition attached to Thevenon comes through the consistency of place, name, and practice, all joined in one address. His profile is built less on scale than on coherence, with the work, the room, and the signature attached to a single decision to make and keep a kitchen on his own terms.
Profile updated July 2026
FAQ
Asked of Romain
What is Romain Thevenon's current role?
As of 2026, Romain Thevenon is Chef.
Where did Romain Thevenon train or study?
Romain Thevenon trained at Lycée-hôtelier de Saumur.
