Thomas Lemasson

Coming Up

At La Cour (from 2019) and Chat Noir, Thomas Lemasson built the early part of his kitchen record through chef roles that read as accumulation: work that sharpens technique, clarifies priorities, and sets a working method. That line of progression continues at La Bistronomie (since 2024) in Angoulême, France, where the cooking is presented with the same measured confidence. The trajectory is plain rather than dramatic, but it places Lemasson in a path of steady responsibility, from earlier rooms to a current post with clearer definition.

Where They Are Now

At La Bistronomie in Angoulême, France, the present work is framed by restraint and a stated push toward originality. Thomas Lemasson describes the brief directly: a youthful touch in the kitchen, aimed at moving away from what is overdone and already seen. That makes the restaurant’s role in his profile specific: not just a venue, but the current setting for a chef shaping a clearer voice through direction, control, and an aversion to repetition.

In Their Words “To bring a youthful touch to the kitchen, focusing on originality to get away from the overdone and the seen-before.” “I remained the chef for three and a half years.”

Honors

The Michelin Guide’s Bib Gourmand in 2025 is the recognition attached to Thomas Lemasson’s work at La Bistronomie. For a kitchen profile, that places the restaurant within the guide’s frame without overstatement, marking the cooking as formally noticed. Read alongside the earlier posts at La Cour (from 2019) and Chat Noir, the award gives the current role a defined measure: a chef whose career has moved by steady steps and whose present work is acknowledged in the guide’s terms.