Professional journey



After graduating from Nice’s Paul Augier high school with a Culinary Art Degree in 2009, Nicolas travelled the world for ten years constantly upgrading his skills. From Italy, Britain and Germany to Canada and New Zeland, he built his experience to a full potential and proved himself within top class Michelin-starred establishments. Following a rewarding and meaningful year as an executive Chef at One-Star la Maison Prévôt in Cavaillon, Nicolas fulfills a childhood dream opening his own restaurant.



I graduated from VATEL USA- Los Angeles in 2012 with an MBA in International Hospitality. With a focus on the luxury sector, I gained extensive knowledge working for worldwide groups such as Peninsula Hotels, Marriot and Relais & Châteaux. During these years of travel, I had the opportunity to live rich and fulfilling experiences. My tenure as Front Office Manager at Relais & Châteaux The Farm at Cape Kidnappers in New Zeland marked a milestone in my career allowing me to fulfill my passion for service and build unique and lasting friendships.


Love story meets Passion


Partners in life (visit us at the restaurant, we’ll tell you all about our story!) Nicolas and I also share the same passion for our crafts. Settling in the Luberon was a trigger. Rich with its stunning landscapes, diverse agriculture, and wine terroir, the region took our breath away. We instantly knew it was the right time and right place. It reminded us so much of New Zeland.

We have this dream of creating a memorable experience for our guests, unforgettable moments to savor good food, indulge, and share with loved ones.




Business hours :

The restaurant is open for lunch from Monday to Friday from 11.30am to 2pm (last order time)

Evenings are reserved for Nicolas’ Home Cooking service and for any type of privatization at the restaurant

Informations :

Email : contact@restaurant-tayac.fr

Phone : 04 90 71 28 62

Address : 454 quai des entreprises
84660 Coustellet, Provence-Alpes-Cote D’Azur, France



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