The story
In the heart of Chinon, Nemrod is a new "gastro détendu" that builds its identity on authenticity and seasonality. The restaurant, which earned a Michelin Recommended award, works with ingredients chosen carefully from neighbouring farmers, many of whom are organic producers. The menu changes weekly, responding to mushroom forays, vegetable harvests, and the rhythms of hunting and fishing that define the local terroir.
Nicolas Gaulandeau, a native of the Richelais region, is an avid bow hunter, fisherman and forager. His love for the land is evident in every dish. After honing his technical skills in prestigious Parisian houses such as Le Laurent and Apicius, he now employs innovative, sustainable techniques at Nemrod — smoking, fermentation, and sous-vide cooking — to create a cuisine that is both true and creative. During service, Gaulandeau steps into the dining room to finish plating in front of guests, sharing his passion for the ingredients and the plate directly. In August 2024, he was awarded the title of Maître Restaurateur for Nemrod.
Nemrod’s modern cuisine is a direct reflection of the chef's surroundings. In autumn, game takes centre stage. The carte, available in both French and English, offers a clear window into the kitchen's style. Starters might include house-smoked salmon with langoustine tarama and buckwheat blinis, or a porcini mushroom cappuccino with foie gras royale. Main courses range from pan-seared red mullet with aromatic foie butter to roasted Sologne wild duck with confit legs. The veal sweetbread, wrapped in cured pork belly and served with smoked pumpkin mousseline and Sichuan pepper jus, is a signature. Desserts are equally grounded in the region, such as a work on apples from the chef's own orchard with cinnamon financier and speculoos mousse.
The wine list leans heavily on the Val de Loire, with a strong focus on organic and biodynamic producers, complementing the kitchen's philosophy.
Recognition
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Details
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