Chef Nicolas Breneliere

I started my career in 2002 by an apprenticeship in pastry for two years. When I obtained my degree, a Certificate of Professional Study in France, I expatriated myself in England under the tutelage of Raymond Blanc to perfect and master my finesse and my basic techniques for a year.

Thereafter, I had several experiments in Greece, Ireland, Holland… I was the sous-chef of Patrick Bausier in Spain, a disciple of Paul Bocuse. Learned all bascis and technics before to become Chef in luxury establishments. Then I participated in the structuring of the concept of restaurant aboard commercial aircraft for the 8 first-class passengers for Etihad Airways based in Abu Dhabi, United Arab Emirates.

Then, after this experience in the air, I took directions of the kitchens of Relais & Châteaux La Pinsonnière in Canada that opened only in summer, I offered them a gastronomic cuisine, modernizing some the greatest classics of the Quebec cuisine.

I have returned from Abu Dhabi where I just made one month consulting a restaurant trying to be structured to better develop itself, during this period, I brought to the restaurant an expertise in technical work to improve the smoothness and taste of the work made; coaching the team for effectiveness over time as well as specific training on HACCP while installing a standard structure by creating datasheets for production monitoring and cost.

I also joined a Parisian structure, Anaïs, whose business is the organization of top culinary quality services for corporate and institutional (catering) . Working closely with the founder, a new opportunity presented itself to me: to discover the world of entrepreneurship. I was able to perfect my knowledge in this branch and confront my cuisine in a very competitive market, with historical actors of renown.

During 4 years living in Lisbon, Portugal, I had the chance to open my restaurant and accompanied several expats to their own opening of French gastronomy venues.

Coming back to Paris in 2019 was at the call of Guy Savoy to join him in the challenge of offering a “Haute-Cuisine” in a Parisian Cabaret, le Paradis Latin, where few months later after my arrival Pierre Hermé joined us to sublime our desserts.

It is now as the Executive Chef of La Banque de France where I express all my experiences to deliver the best of culinary proposition and manage the whole restaurants team to bring us to our new venue in the historic Hotel de Toulouse in the heart of Paris.

In short it is my responsibility to create a food experience for my client who is the go ” wow! ” and experience for my team that I help to achieve their professional and personal goals.