Nicolas Isnard, Michelin-starred chef, if rugby were a culinary moment, it would be a barbecue

Nicolas Isnard has been a brand ambassador for Religion Rugby for 5 years. As with all our ambassadors, it's not money that dictates choices, but heart and adherence to a certain philosophy of life. The meeting took place during a photoshoot for the "Le Colosse aux Pieds d'Argile" association, as mentioned in a previous article on our blog. Among the array of prestigious chefs, we were immediately drawn to the authentic personality of this local boy. His beard and long hair immediately earned him the nickname "the Chabal of the kitchens." A rugby enthusiast, he kicks off our series of cross-portraits between the world of rugby and gastronomy. Here's what happens when a chef sits down to eat... at a oval table, of course.

Nico Isnard, the Chabal of the kitchens

The Toulon chef has always been a rugby fanatic. He remembers the matches at Mayol, the fervent atmosphere of the stadium, the "pilou pilou." But he also remembers his father, a former Carqueiranne player, with whom he shared those sporting moments. For Nicolas, rugby was about fantastic sagas led by red and black warriors, some names like Éric Champ, Jérôme Gallion, or Thierry Louvet still resonating in his ears. Nicolas himself laced up his boots with the Frontignan team in Hérault, playing left wing, but his bad football habits often put him in an offside position. But no matter, what the young player enjoyed most was the conviviality of the third halves and the inextricable bonds that united the team members. These are the bonds that Nicolas constantly seeks to forge, these invisible ties that bring people together. Cooking was therefore a natural choice that the young chef, who would go on to achieve stardom, quickly gravitated towards.

Finding the values of the field in the kitchen

Generosity, passion, humility, respect, and courage are, for Nicolas, the transversal values of both worlds. If he had to choose, generosity would be his cardinal value. It guides his precise actions in the kitchen, it shines through in his dishes, it unites his teams, it connects him to the customer. Cooking is an act of love, the expression of the heart.

This generosity is reflected in his professional journey and culinary path. Nicolas defines his cuisine as eclectic. It is an invitation to share and travel. After 3 years of experience under the guidance of his "spiritual father" Gilles Goujon at the Auberge du Vieux Puit in Fontjoncouse, he enriched his expertise with culinary experiences around the world. He briefly opened a restaurant in Thailand while establishing a solid reputation in Burgundy and Dijon in particular. By using the term spiritual father, Nicolas reminds us that cooking is above all a story of transmission, of passing the baton, much like rugby.

Open to the world, with a classical training enhanced by numerous travels, claiming a global DNA with fragrant and spicy cuisine, the chef's personality is reflected in two exceptional signature dishes.

A traditional dish: an onion soup

A "travel" dish: octopus fricassee and sweetbreads with a Saigon return sauce (lemongrass, coriander, garlic, citrus, ginger, galangal)

The words evoke colors and flavors, they can even have a certain consistency, but nothing will replace the explosion in the mouth, the aromas, the texture, and the incredible sensation of happiness that overwhelms whoever tastes a dish from the Michelin-starred chef.

If rugby were a dish or a cooking moment... it would be

For Nicolas, it would be a "flip-flops, pastis, pétanque" barbecue, enhanced by exceptionally high-quality products. Rugby is about sharing, conviviality, and even simplicity, but it's also about appreciating good produce, local flavors, and authenticity. That's why the chef imagines himself in the middle of this moment, at the barbecue, of course, because he would set the pace and add a touch of his secret magic to the selected products.

Simplicity does not exclude excellence; quite the opposite, it reveals its meaning. That's why Nicolas would choose beautiful beef ribs from Guillaume Verdin's Clavisy Farm,

they would be washed down with a wine from Domaine Charles Audoin, a vineyard located in Marsannay-la-Côte and managed by Cyril (5th generation winemaker)

and to conclude the feast, a Paris-Brest by Pascal Caffet, pastry chef and chocolatier, world champion pastry chef, chocolatier, and ice cream maker, and Meilleur Ouvrier de France pastry chef whose creations you can discover here.

The meal Nicolas describes is magical; I imagine him in the middle of a green space, fanning the embers of a makeshift barbecue, smiling and happy, surrounded by rugby friends, but also, through their products, the presence of the producers and artisans mentioned above, whose soul and love shine through in their wine, meats, and pastries. The magic of cooking might be that too: bringing together present people and invisible actors around ephemeral moments.

Two rugby players Nico would have loved to invite to this barbecue

Two Toulon players, of course. The first is Christian Califano. A legendary prop, also a Religion Rugby ambassador, whose collection you can find on our online site. Cali is a generous man, a rugby legend, of course, but above all a hyperactive enthusiast who tries everything and embarks on numerous adventures, some of which involve gastronomy. The second is Christophe Dominici. Christophe made many players and rugby fans dream; his incredible try against the All Blacks and his personality left a mark on Nicolas. Christophe had retrained in the wine industry, and it's the passion for land and gastronomy that Nicolas would have loved to share with this legend who left too soon.

"I dreamed of meeting Dominici, he made me dream, he loved wine, he was an epicurean, I would have loved to introduce him to my cuisine."

Restaurant and brand identity: why choose Religion Rugby?

For an establishment, the clothing of its team is paramount. It is an indicator of mindset and performance. For my bistros, Religion Rugby is ideal for accompanying my teams. The quality of their clothing, the durability of their polo shirts, and their original designs allow us to stand out while adhering to rugby values.

"I use rugby values to manage and motivate my teams, creating a team spirit. Religion Rugby is a brand whose products I like and with which I identify."

"For my Michelin-starred restaurant, it's different; the dress code must remain more classic, more understated."

You can discover Nicolas' gastronomic world in the following establishments. I hope this article makes you want to discover the chef's cuisine, and please feel free to leave a comment to share your experience with us. Moreover, if you visit one of these establishments with an official Religion Rugby product and the chef is present, he will pay special attention to you and perhaps a small surprise, because yes, Religion Rugby is a family, and we always pay attention to family members.

- Michelin-starred restaurant Auberge de la Charme 21310 Prenois https://aubergedelacharme.com

- Bistrot des Halles in Dijon https://lebistrotdeshalles.fr

- Bistrot des Norges 21490 Norges la ville https://lebistrotdenorges.fr

• Kookin nomadic catering https://kookin.fr