{"id":10793,"date":"2019-04-19T10:00:29","date_gmt":"2019-04-19T08:00:29","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=10793"},"modified":"2026-03-23T15:41:01","modified_gmt":"2026-03-23T14:41:01","slug":"nicolas-beaumann","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/","title":{"rendered":"Nicolas Beaumann, from tradition to creativity."},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Nicolas Beaumann, from tradition to creativity for Maison Rostang<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tNicolas Beaumann is the very art of compromise in the kitchen: tradition and creativity, classicism and modernity. Working alongside Michel Rostang for twenty years, this energetic forty year old has found his place in a family with which he shares not only personal values but also his vision as a chef, to ensure the continuity of an institution that has maintained 2 Michelin stars for four decades. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\nHow did the adventure with the Rostang family begin?\n<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tI arrived here in 1999. I worked as an apprentice for 2 years, then as chef de partie with Mr. Rostang for another two years. And then, the chef kicked me out! \u201cCome on, four years is enough!\u201d (Laughs) So I went to the Meurice as Yannick All\u00e9no\u2019s sous-chef for 5 years. Then I looked for a chef\u2019s position, but there aren\u2019t many in the Michelin-starred places. So I came back; I knew the establishment, the family and I liked it there. I signed back on there almost 11 years ago now! What I appreciate is the family aspect and the fact that it is an independent restaurant \u2026 it is a wonderful story. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"111-Rostang-interview\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\nWhat values do you have in common with the Rostangs?\n<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\nWe share the basics: education, the will to work and personal values. And in our kitchen, what connects us is really focusing on sauces and jus. Mr. Rostang has always wanted to have a cuisine identity which really pleases me.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"12-Rostang-interview\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"13-Rostang-interview\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\nIs it hard to be part of a family story?\n<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tIt is! (Laughs). Still, after 15 years of being here, it\u2019s good! You know, some people have been here even longer than me. Mr. Rostang\u2019s right hand man, for example, who was chef when I arrived, has been here for 25 years. He manages all the establishments and external events. He is like the first son of the family and me, the second! To work in a family business, is a matter of trust, and of connivance. You have to agree on the essentials, in terms of cooking and housekeeping. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"07-Rostang-interview\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\nHow would you define your cuisine within Maison Rostang?\n<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tI have no restraint in what I propose, as long as I keep a line of conduct around the product, the taste and that I make very full-flavored jus. Besides, if Maison Rostang has had 2 Michelin stars for 40 years, it is because it has known how to advance, evolve and renew itself. Otherwise it would have lost them a long time ago! There have also been different stages: in 1980, when Mr. Rostang had 2 stars, it was not the same cuisine as it is currently. He knew how to take steps and to evolve with his chefs. And when he agreed to take me back as chef, he had an idea in his mind: to bring in new blood. Now, we can say that we offer beautiful contemporary cuisine, classic. Pork illustrates it well: a surf and turf recipe, and a genuine and tasty dish. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Matfer\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\nIs it important to you to use \u201cMade in France\u201d?\n<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tYes, for me this is one of the criteria that guarantees a high-end product. And why look elsewhere for what we do very well in France \u2026! I attach particular importance to the equipment that I use every day \u2026 For pans, large equipment \u2026 The fine-mesh chinois is Matfer and nothing else: we use two a year. During the truffle period, we strain a pur\u00e9e through a chinois. We make kilos of it, and as we have to work quickly, it inevitably strains the mesh, and after a while, it yields \u2026! A fine mesh chinois of another brand would need to be changed every month. For this particular product, I have not found an equivalent in robustness. It\u2019s the same thing for whisks. After a while the stem comes away, except for Matfer whisks. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\nHow do you choose your suppliers?\n<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tThere are two essential criteria: reliability and product cost. I won\u2019t necessarily take the cheapest, but my choice will be the best value for money: I prefer to pay 50 euros more if it has to last longer. Then, it is necessary that relations with the supplier are very simple. I do not want to have to talk to more than two people. That\u2019s what I appreciate with Matfer, who really represent longevity and ease of contact. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"28-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

When did you first come across the brand?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tWith their whisks, when I was apprenticing here at Maison Rostang. This black handle with the yellow ring is really the first product that has identified the brand for me, as a cook! \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maison\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A third Michelin star \u2013 a dream? <\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHonestly, we do not talk about it with the Rostang family. Even if deep down, we want it! After, a third star, it will be decided. It\u2019s an investment, another step up from the second. A real challenge\u2026 \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"01-Rostang-recette\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tDiscover the roast suckling pig rib roast, braised lettuce and roasted ceps, pork\/shrimp jus flamb\u00e9 with cognac recipe by Nicolas Beaumann at Maison Rostang 2 **, Paris\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Nicolas Beaumann is the art of compromise in the kitchen: tradition and creativity, classicism and modernity. At Michel Rostang’s side for twenty years, this hyper-athletic forty-something has found his place in a family with which he shares personal values.<\/p>\n","protected":false},"author":8,"featured_media":10788,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88,87],"tags":[443,548,449,444],"post_folder":[510],"class_list":["post-10793","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-interview","category-chefs-spotlight","tag-2-etoiles-en","tag-chef-en","tag-maison-rostang-en","tag-nicolas-beaumann-en"],"acf":[],"yoast_head":"\nNicolas Beaumann, from tradition to creativity. - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Nicolas Beaumann, a sporty forty-something, has found his place at Maison Rostang, with whom he shares personal values.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nicolas Beaumann, from tradition to creativity.\" \/>\n<meta property=\"og:description\" content=\"Nicolas Beaumann, a sporty forty-something, has found his place at Maison Rostang, with whom he shares personal values.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/\" \/>\n<meta property=\"og:site_name\" content=\"L'actualit\u00e9 Matfer Bourgeat\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/matferbourgeatfrance\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-19T08:00:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-23T14:41:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/04\/imagemisenavant.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"830\" \/>\n\t<meta property=\"og:image:height\" content=\"438\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"elif\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/\"},\"author\":{\"name\":\"elif\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/person\\\/4334a9f9b655d4b19531ab6f2987a9ec\"},\"headline\":\"Nicolas Beaumann, from tradition to creativity.\",\"datePublished\":\"2019-04-19T08:00:29+00:00\",\"dateModified\":\"2026-03-23T14:41:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/\"},\"wordCount\":846,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/imagemisenavant.jpg\",\"keywords\":[\"2 \u00e9toiles\",\"chef\",\"maison rostang\",\"nicolas beaumann\"],\"articleSection\":[\"Chef's Interviews\",\"Chefs and recipes\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/\",\"name\":\"Nicolas Beaumann, from tradition to creativity. - L'actualit\u00e9 Matfer Bourgeat\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/imagemisenavant.jpg\",\"datePublished\":\"2019-04-19T08:00:29+00:00\",\"dateModified\":\"2026-03-23T14:41:01+00:00\",\"description\":\"Nicolas Beaumann, a sporty forty-something, has found his place at Maison Rostang, with whom he shares personal values.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/imagemisenavant.jpg\",\"contentUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/imagemisenavant.jpg\",\"width\":830,\"height\":438,\"caption\":\"Maison Rostang Interview\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/04\\\/19\\\/nicolas-beaumann\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chefs and recipes\",\"item\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/chefs-spotlight\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Nicolas Beaumann, from tradition to creativity.\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/\",\"name\":\"L'actualit\u00e9 Matfer Bourgeat\",\"description\":\"Mat\u00e9riel de cuisine professionnel\",\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#organization\",\"name\":\"Blog Matfer Bourgeat\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/cropped-Logo-Matfer-1.png\",\"contentUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/cropped-Logo-Matfer-1.png\",\"width\":448,\"height\":76,\"caption\":\"Blog Matfer Bourgeat\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/matferbourgeatfrance\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/matfer-bourgeat\\\/\",\"https:\\\/\\\/www.instagram.com\\\/matferbourgeat\\\/\",\"https:\\\/\\\/www.pinterest.fr\\\/matferbourgeatfr\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCs5TuIt1LUH1Dt96___-Pdw?view_as=subscriber\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/person\\\/4334a9f9b655d4b19531ab6f2987a9ec\",\"name\":\"elif\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/author\\\/elif\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Nicolas Beaumann, from tradition to creativity. - L'actualit\u00e9 Matfer Bourgeat","description":"Nicolas Beaumann, a sporty forty-something, has found his place at Maison Rostang, with whom he shares personal values.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/","og_locale":"en_US","og_type":"article","og_title":"Nicolas Beaumann, from tradition to creativity.","og_description":"Nicolas Beaumann, a sporty forty-something, has found his place at Maison Rostang, with whom he shares personal values.","og_url":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/","og_site_name":"L'actualit\u00e9 Matfer Bourgeat","article_publisher":"https:\/\/www.facebook.com\/matferbourgeatfrance\/","article_published_time":"2019-04-19T08:00:29+00:00","article_modified_time":"2026-03-23T14:41:01+00:00","og_image":[{"width":830,"height":438,"url":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/04\/imagemisenavant.jpg","type":"image\/jpeg"}],"author":"elif","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/#article","isPartOf":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/"},"author":{"name":"elif","@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/person\/4334a9f9b655d4b19531ab6f2987a9ec"},"headline":"Nicolas Beaumann, from tradition to creativity.","datePublished":"2019-04-19T08:00:29+00:00","dateModified":"2026-03-23T14:41:01+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/"},"wordCount":846,"publisher":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#organization"},"image":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/04\/imagemisenavant.jpg","keywords":["2 \u00e9toiles","chef","maison rostang","nicolas beaumann"],"articleSection":["Chef's Interviews","Chefs and recipes"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/","url":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/","name":"Nicolas Beaumann, from tradition to creativity. - L'actualit\u00e9 Matfer Bourgeat","isPartOf":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/#primaryimage"},"image":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/04\/imagemisenavant.jpg","datePublished":"2019-04-19T08:00:29+00:00","dateModified":"2026-03-23T14:41:01+00:00","description":"Nicolas Beaumann, a sporty forty-something, has found his place at Maison Rostang, with whom he shares personal values.","breadcrumb":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/#primaryimage","url":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/04\/imagemisenavant.jpg","contentUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/04\/imagemisenavant.jpg","width":830,"height":438,"caption":"Maison Rostang Interview"},{"@type":"BreadcrumbList","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/04\/19\/nicolas-beaumann\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/blog.matferbourgeat.com\/en\/"},{"@type":"ListItem","position":2,"name":"Chefs and recipes","item":"https:\/\/blog.matferbourgeat.com\/en\/chefs-spotlight\/"},{"@type":"ListItem","position":3,"name":"Nicolas Beaumann, from tradition to creativity."}]},{"@type":"WebSite","@id":"https:\/\/blog.matferbourgeat.com\/en\/#website","url":"https:\/\/blog.matferbourgeat.com\/en\/","name":"L'actualit\u00e9 Matfer Bourgeat","description":"Mat\u00e9riel de cuisine professionnel","publisher":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.matferbourgeat.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/blog.matferbourgeat.com\/en\/#organization","name":"Blog Matfer Bourgeat","url":"https:\/\/blog.matferbourgeat.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2022\/06\/cropped-Logo-Matfer-1.png","contentUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2022\/06\/cropped-Logo-Matfer-1.png","width":448,"height":76,"caption":"Blog Matfer Bourgeat"},"image":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/matferbourgeatfrance\/","https:\/\/www.linkedin.com\/company\/matfer-bourgeat\/","https:\/\/www.instagram.com\/matferbourgeat\/","https:\/\/www.pinterest.fr\/matferbourgeatfr\/","https:\/\/www.youtube.com\/channel\/UCs5TuIt1LUH1Dt96___-Pdw?view_as=subscriber"]},{"@type":"Person","@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/person\/4334a9f9b655d4b19531ab6f2987a9ec","name":"elif","url":"https:\/\/blog.matferbourgeat.com\/en\/author\/elif\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/posts\/10793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/comments?post=10793"}],"version-history":[{"count":3,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/posts\/10793\/revisions"}],"predecessor-version":[{"id":39756,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/posts\/10793\/revisions\/39756"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/media\/10788"}],"wp:attachment":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/media?parent=10793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/categories?post=10793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/tags?post=10793"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/post_folder?post=10793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}