Jérôme Nutile

The story

Jérôme Nutile – Michelin-Starred Modern Cuisine in Nîmes, France

Jérôme Nutile – Nîmes

At the Mas de Boudan, chef Jérôme Nutile runs a Michelin-starred restaurant that opened in March 2015. The dining room sits within a sensitively restored farmhouse, a setting the chef describes as “magical, sumptuous and sincerely warm.” The property also houses a hotel, a bistro called Bistr’AU, and a private event space.

Nutile, a Meilleur Ouvrier de France (2011), brings a rigorous classical foundation to his cooking. At the gastronomic restaurant, he focuses on seasonal, elegant modern cuisine built from fresh ingredients. The kitchen earned its first Michelin star in 2016, recognition that reflects the precision and clarity of the work coming from the pass.

The chef’s connection to the local landscape is tangible. He works with producers like Sébastien Granier, a fisherman from Le Grau-du-Roi, and sources micro-greens and edible flowers from Alma Farms in Nîmes. On the grounds of the Mas, Nutile and landscape gardener Frédéric Faure (also a Meilleur Ouvrier de France) expanded a kitchen garden planted with herbs: thyme, chives, lemon balm, sage, and more unusual varieties like chocolate mint and Chartreuse mint. The garden is watered with rainwater collected from the old agricultural well, and the soil is protected with shredded branch mulch from the estate’s own trees.

The restaurant has also earned the GreenFood EcoLabel, a certification that recognizes its commitment to local and organic produce, waste sorting, energy reduction, and vegetarian options. The team’s approach to sustainability is grounded in a simple principle: “rien ne se perd et tout se transforme” – nothing is wasted, everything is transformed.