i. Biography
Thibault Nizard became chef of Auberge des Templiers in Boismorand, France, in 2024, bringing with him a kitchen built around game, meat, and charcuterie. The work reads as precise and grounded: products handled with patience, with a style shaped by technique rather than effect.
The Climb
At Taillevent in Paris, France, the line work under Thibault Nizard was sous-chef work in the strict sense: discipline, rhythm, and precision set the pace. That foundation was followed by a step up to chef at L'Aube in Paris, France (2023–2024), where the style became more defined and the kitchen language more legible. In 2024, the move to chef at Auberge des Templiers in Boismorand, France, shifted that same approach out of Paris and into a house where his cooking could operate in a different frame.
Today
Since 2024, the kitchen in Boismorand has been organized around game, meat, and charcuterie, with Thibault Nizard keeping the focus on depth, richness, and exact handling. That kind of cooking depends on control at every stage, and the through-line here is clear: a cuisine that stays close to foundational products and the methods that suit them.
Recognition
Thibault's honors include Gault et Millau Young Talent Trophy (2023), World Championship of Lièvre à la Royale — first prize (2023), and Best Wine List in Paris. Taken together, these recognitions point to a chef with command over both technique and point of view. The Gault et Millau Young Talent Trophy (2023) marked him as one to track, while the World Championship of Lièvre à la Royale — first prize (2023) aligns directly with the game-led cooking that defines his work. Best Wine List in Paris adds the cellar side to the picture, placing the kitchen in conversation with the rest of the meal.
Profile updated July 2026
FAQ
Asked of Thibault
What recognition has Thibault Nizard received?
Gault et Millau Young Talent Trophy (2023).
