L'équipe
From left to right: Laurent Nazzari, Ludovic Nicod, Alexandra Nazzari, Edward Daniels.
Photo © Ghyslain Aube 2019

Laurent Nazzari – The Chef 

His passion for cooking and his creativity led him very young to choose this privileged means of expression: to feed others with much love. The learning was quick, the practice instructive, and he quickly became – at 22 – the youngest chef in his region.

Developments have taken place in parallel with awareness raising and meetings. The styles of cooking he practiced were as varied as the places where he practiced, with a formative passage into the world of the “crusine”.  He has explored kitchens here and elsewhere, always open and in constant evolution. A journey he has shared since 2014 on a personal blog.

Laurent is at the initiative of the creation of various projects, with the joy of sharing in all forms: recipes, photos, stories, culinary creations from the simplest to the most surprising… His books published by the publisher Smile Book Edition are a reflection of his passion and commitment.

His motivation here was to create a place to transmit and share, to train and inform. Having worked in all catering positions – in many structures of different sizes and ranges – he knows the business inside out… His creativity, his know-how, his global vision and his experience are the ingredients that complete the creation of this restaurant.

The title of “Maître-Restaurateur” was granted to him by prefectoral decree in June 2019.

Alexandra Nazzari – Room Manager

Alexandra is above all an artist. Artist of words, colours and music, artist with a thousand hats and a thousand facets. She likes to share, exchange, discuss, tell life in songs and bring others’ projects to life. This is how she found herself embarked on the great adventure of this new restaurant, thanks to her experience in the restaurant and kitchen business, in France and abroad. You will find his energy and his joy of life as soon as you arrive…

Ludovic Nicod – Junior Chef

Like a brother to Laurent, Ludovic is a long-time friend who has joined him over the years in many culinary adventures. From their first joint master trainer to Laurent’s first experiences as a chef, their understanding has always been strengthened and it seemed obvious that Ludovic would be invited to join this new creation.
With his passion and enthusiasm, coupled with his great cooking experience, he joined the team in August 2018 to the delight of all, and brings his great added value to the Auberge de Meyrals.

Edward Daniels – Chef de partie

Creative and curious, Edward, known as “Eddy”, joined the team in 2019. His taste for homemade cooking and his thirst for learning complete a lively and concentrated temperament that quickly led him to find his place on the team.

Penelope Nazzari – Research & Development

Because there are always things to do behind the scenes, various research, letters to manage, and in order to develop new activities, Pénélope puts her skills as a graphic designer-documentalist-dreamer-inventor at the service of the Auberge de Meyrals whenever possible. Conducting several activities in parallel, always aiming higher, more harmonious, more coherent and more ethical despite the potential obstacles and constraints that this implies, she can spend hours comparing the different choices of products and services available to find the most joyful compromise of the moment. Dreaming of sourcing only from cheerful and conscious producers, composting/reclaiming a large part of the waste that the restaurant will produce, creating sharing and exchange workshops, she knows that this will take time but that what counts is the way.

Louisa – The joy center

At the bend of a table you may one day meet Louisa – 4 years old in 2019 – without whom this adventure would surely not have seen the light of day, and even less in this form.

And the extras…

A special thank you to the extraordinary extras who came or come to lend a hand to the team whenever necessary!

If you would like to discover the Auberge de Meyrals from the inside, have experience and availability, visit the We’re recruiting! page.

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