Brasserie Brunet, in perfect harmony

While Nicolas set foot in the kitchen early on, going to culinary school to earn a CAP certificate, it took time for him to find cooking for others fulfilling. Only by heading south from his home town of Touraine, stepping into Laurent Petit’s world and his tutelage, did Nicolas finally have an epiphany.

Pauline, on the other hand, continued to pursue a degree in agricultural engineering without really finding her calling, finally at one point deciding join Nicolas along the shores of Lake Annecy. She earned her stripes in the restaurant business by working as a server in a wide variety of local establishments.

During the COVID-19 pandemic and lockdown both had plenty of time to think about their future, and decided to start a new chapter in their lives together as soon as Brasserie Brunet reopened in May 2021. The two have stuck beside each other’s sides ever since, hitting their stride both at the restaurant as well as in life.

This dynamic duo has found the perfect balance: an always-bustling restaurant, a well earned reputation, authentic with no frills or extras. With regard to awards, Nicolas and Pauline work in unison.

Their motivation stems from sharing their sheer pleasure for cooking to others. Nevertheless, they are proud to have earned green-food status in January 2024, awarded “three ecotables” from a growing and newly prestigious eco-friendly certification label.

“We are honored to receive this label, which shines a light our overall approach, and motivates us to go one step further in terms of local sourcing, product origin, and waste.” Their sustainable approach applies to their cooking, the restaurant, and every other aspect of their lives.

Take advantage of the fully immersive experience any time of year: fresh herbs and spices from the garden in summer; treasures from the lake’s deep waters in spring; the unexpected variety of local game in winter. Even when the choice of vegetables decreases, their creative juices flow to make the most of the resources the local environment has to offer. For the restaurant, finding ways to cook the produce available is what counts; accentuating each and every ingredient to its fullest.

Setting such high standards allowed Nicolas Guignard to find his own unique identity, one that serves as his guide day-in and day-out; one he protects and preserves like a precious stone.

“Everyone on staff makes an effort to meet with the producers we work with as often as possible. Each time I learn something new to better understand each product, its characteristics, and its specificities.”

Following the rhythm of the seasons means using an approach to cooking inspired by a farmer’s common sense as well as reconnecting with common held knowledge from generations past.

Fortunately the area provides the opportunity to source a wide variety of products grown or produced locally, seafood being the only exception and the only time sourcing reaches beyond the confines of the Northern French Alps. Pauline explains this one deviation from the norm, “We work with a fish market in Sables d’Olonne, which allows us to purchase fish from small boats or even professionals who rod and line fish. By doing this, we contribute to maintaining the Lake Anneyc’s fish stocks and avoid depleting the local fish populations. We sometimes source from freshwater fisheries for the same reason.”

For everything else, the restaurant lets the local area work its magic.

Down to earth, embracing his own unique style, Nicolas’ dynamic cuisine propels us into a whirlwind of flavors sublimed with a perfectly chosen bottle of wine. In this particular domain, Pauline takes over.

Passionate about wine from a young age, taught by her step father who happens to be friends with Laurent Petit, she keeps her eyes peeled and taste buds ready, always jumping on the opportunity to participate in a tasting as a way to add to her already extensive knowledge base. While neither an oenologist nor sommelier, her self-taught refined sense of taste is as sophisticated as they come. So much so that Brasserie Brunet regulars also frequent the restaurant for the hidden gems Pauline has added to the wine cellar. She developed this expertise through sheer will and desire as well as by consulting such renowned local experts as Thomas Lorival, the sommelier at Clos des Sens. To ensure just the right wine for our meal, Pauline selects a Saint-Joseph Syrah for one of the main dishes: a plancha-grilled black blood sausage with candied onions and fruit compote.