NICOLAS ADAM : "Lorsqu'on arrête d'évoluer, on arrête d'être bon"

What if generosity were the first ingredient of Michelin-starred cuisine? In this episode of CHEFS, Nicolas Adam recounts his journey from a Norman childhood where food was sacred to 24 years of holding a Michelin star for his Breton restaurant. He was a kid who would climb onto a stool as soon as his mother turned her back to try and make the pineapple cake. Not to eat it. To make it. Then came the first grueling internships, a large Parisian brasserie where the repetition of gestures forged everything, and the United States. Portland, Oregon, where at 24 he found himself at the helm of a struggling French restaurant. It worked. He returned to France, and the landing was brutal, until he took over La Vieille Tour in Plérin in 1999. The star fell two years later and never left. Two kilometers away, he opened Portland, a hybrid space combining a bakery, a trattoria, and a summer party spot. And he created Rock'n Toques so that festival-goers could finally eat well. We talk about passing on knowledge, management, and what it means to never stop evolving. In CHEFS, we tell the stories behind culinary journeys. The personal, social, sometimes turbulent paths that shape a skill, a vision, a way of being in the world through food. 👉 Remember to subscribe to the CHEFS channel, like, comment, and share this episode. 🎙️ You can also find CHEFS in audio format on all platforms. 📲 Follow us on Instagram: @chefs_podcast