L’Arôme: a Michelin-starred chef’s passion for local produce and sustainable gastronomy
From his beginnings in Sologne to his starred Parisian restaurant L’Arôme, Thomas Boullault embodies a cuisine that is sincere, generous and deeply rooted in the seasons.
L’Arôme: a star at the service of the seasons
Since 2007, Thomas Boullault has been at the helm of l’Arôme, a chic yet far from stuffy address. Nestled in the 8ᵉ arrondissement of Paris, the restaurant welcomes palatial guests who wish to dine away from their hotels, as well as regulars. Quickly awarded a Michelin star, he transformed this table into a place where respect for the seasons and the quality of produce take precedence. ” The best dishes are made in season,” he explains.
His cuisine gives pride of place to fresh, local produce. Among his many signature dishes are smoked potatoes with caviar, or the famous sweetbreads with truffles or morels, a classic revisited with the seasons. But it’s above all his commitment to sustainable gastronomy that sets chef Thomas Boullault apart: “Sustainable means: what do we grow and when? How much do we use?”
As for the wines, the list is remarkably well put together by head sommelier Bixente Aguerre. In just a few years, the cellar has been considerably enriched. All tastes are catered for: from exceptional vintages to formidable table wines.
A career forged by passion
Born into a family where cooking was omnipresent, Thomas Boullault developed a passion for it at an early age. The son of a pork butcher who cooked for local celebrities, he grew up surrounded by large family tables and meals where good food was central. At the age of 12, a first experience in the kitchen during an internship in a local restaurant marked the beginning of his vocation. “My father thought it would put me off, but on the contrary, I loved the atmosphere, the rush of the service.”
After training at the CFA in Blois and apprenticeships with renowned chefs such as Jean-Marie Benni and Philippe Valin, he took a leap into the world of haute gastronomie when he joined the kitchens of the George V, where he discovered the opulent world of palaces: truffles, caviar and innovative techniques. But it was his time at the Royal Monceau, under Christophe Pelé, that honed his style. “He’s an extraordinary chef. He taught me so much. He was extremely creative. When the Royal Monceau closed, Thomas Boullault launched his career as chef at l’Arôme, aged 28. The following year, he was awarded a Michelin star.
A close-knit team and a generous chef
Behind every great table is a team. Alongside Thomas Boullault, his loyal second Jérôme Salmagne and pastry chef Arnaud Besnard have been working hand-in-hand since the early days of L’Arôme. Generosity, the hallmark of their cuisine, is expressed both on the plates and in their relationships. “My boys are like me in that respect. We’re all about generosity. Generosity translates in so many ways. confides Thomas Boullault. The chef makes a point of getting out of the kitchen to meet customers, greet them and chat with them.
An ambassador for local produce and game
Thomas Boullault makes no secret of his love for local produce. A passionate hunter, he sublimates game à l’Arôme in dishes such as Lièvre à la Royale, an emblematic recipe of French gastronomy. As a true ambassador, he founded Le Championnat du Monde du Lièvre à la Royale in 2016 to pay tribute to his native Sologne, but above all to a tradition of French gastronomy. This competition puts the spotlight on a dish emblematic of our terroir, blending subtlety and power. The event takes place every year during the Sologne gastronomic days in Romorantin-Lanthenay.
An inspired chef
While he draws his inspiration from the books of the great chefs of his youth – Bernard Loiseau, Alain Chapel, Paul Bocuse – Thomas Boullault has developed a style all his own, blending authenticity and creativity. “I’ve always been faithful to my ideas and my way of cooking. He defends a cuisine that is in tune with the times, but always close to its roots. His career perfectly illustrates this idea: cooking is much more than a profession, it’s an art of living, shaped by a love of produce and respect for people.
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