Who are you and what is your background ? 
My name is Aurélien, I'm 34 years old and I've been a chef since I was 16. I've had quite a varied career, from bistros to Michelin-starred restaurants, via pastry-making and even the bar. I have also taken a few roundabout routes, always guided by my curiosity.

What is your role at Maison Mère / Nectar ?  
Simply to feed you, in the best way possible.

What seduced you in this project ? 
The spirit, the will, the team, the atmosphere, the possibility of starting a beautiful story in a beautiful house. Being able to create a harmonious and virtuous whole, from the producers to the guests.

What are the hallmarks of your cuisine? How would you describe it ? 
My cooking is marked by my past experiences and encounters: you will often find wild herbs, some Japanese flavours or other condiments made with care by friendly producers but always with classic bases: juices, roasting, reductions. I don't know if I can describe my cooking myself, it's more up to the people who eat it. But what I try to do the most is to make my cooking pleasing.

As a chef, what do you love most about your job ?
When everything comes together. Harmony and contrast.

Who is the chef who has inspired you the most in your career as a chef ? What are your inspirations ? 
All the chefs I have worked with have inspired me in one way or another, and continue to do so on a daily basis. Reading, too, I must be one of the best customers of the Librairie Gourmande!

What are the 2 best places you would recommend to a friend to visit in Paris? And the 2 best restaurants to eat at / 2 bars to go to ? 
L'Atelier des Lumières, for wonder, and the Dehillerin boutique for food lovers. Table, at Bruno Verjus, a Rabelaisian character, close to the producers. Les Résidents, which offers young chefs the chance to express themselves freely, always of high quality. And then the Bouillon Pigalle, sausage and mash for less than ten euros, unbeatable!

What is your definition of a House ? 
A place where you feel good and forget everything else.

What is the dish that makes you feel home ?
Royan ravioli with cream!