La Nouvelle Auberge -
The family Leray
La Nouvelle Auberge, a family and a team committed to offering you an authentic and refined experience
The Lerays: 1 family, 2 generations, 3 enthusiasts
The Chef : Bernard Leray
Taste has many facets, but for Bernard Leray it is above all the result of working with the product. This enthusiastic focus on ingredients, so characteristic of his savoir-faire, is a direct legacy of Bernard Loiseau, who was, in his own words, ‘his second father’. Along with respect for the product, Bernard Leray would say that the great chef from Saulieu also passed on to him the ‘taste for taste’ which, along with respect for the product, is the driving force behind his profession. A curious palate, always on the alert to develop his expertise and, above all, to maintain the desire to always do better.
Bernard is a chef whose training is broad and rigorous. This demanding and sometimes self-dictating apprenticeship has given him an accomplished mastery of culinary skills in all their different forms: from pastry-making to regional cuisine, from military kitchens to the brigades of Michelin-starred restaurants. From these varied experiences, he drew an unshakeable love of the profession, an inquisitive mind and a solid general knowledge, thanks to which he obtained his first star at the age of 25.
‘Alsace is a great restaurant where a chef can only be happy’.
The chef works with a selection of suppliers, mainly local, from Alsace and the Vosges, who are true partners all year round. The richness of this wild region, with its mountains, forests and rivers, offers a variety of products (fish, game, spices and wild flora) that Bernard Leray strives to bring to life in his recipes, respecting the typicality of the ingredients.
He was also a member of the Slow Food association, which enables him to keep up his discovery of new products, particularly those from a traditional culture that has sometimes been rehabilitated.
Le Maître d’hôtel : Martine Leray, wife and partner
Bernard met Martine when she was working as a chef de rang at the ‘A la ville de Lyon’ restaurant for chef Philippe Bohrer, a former Loiseau employee. She became his wife and partner, and together they decided to take over La Nouvelle Auberge in 1995.
As well as their mutual affection and support, Martine is the maître d’hôtel. As business manager with Bernard, she organises the life of the restaurant, taking care to maintain the family spirit that is so dear to them. She creates a warm and friendly working environment, where the teams can flourish and stay for a long time. Martine is also involved in training, whether apprentices or young people discovering the profession, all are welcomed and gradually trained to pass on her passion for the job.
For a number of years, she also worked as a sommelier, building up a cellar with over 550 references, contributing to the reputation of the establishment.
Sommelière : Charlotte Leray, the nouvelle génération
At La Nouvelle Auberge, culinary pleasure is not just limited to the plate, but also to the glass. And Charlotte Leray plays a key role in this unique gastronomic experience. As a sommelier and wine enthusiast, Charlotte puts her oenological expertise at the service of guests, judiciously advising them on the best food and wine pairings to sublimate their meal.
From an early age, Charlotte developed a passion for wine, growing up in a family that appreciates good produce and good bottles. Self-taught, she has gained experience in France and abroad, in Michelin-starred restaurants and wine bars, to acquire a broad and in-depth knowledge of the different types of wine and wine-growing regions. She is also constantly on the lookout for the latest trends and discoveries, so that she can offer a rigorous and daring selection.
Precise food and wine pairings based on perfect knowledge of the chef’s cuisine and attentive listening: Charlotte takes into account the personal preferences of the guests, as well as the characteristics of the dishes on offer, to create perfect food and wine pairings that bring out the flavours of each dish and each wine. Her acute sense of taste and in-depth knowledge of wine enable her to recommend the best options to enhance everyone’s dining experience.
In her personal and attentive approach, her passion for wine shines through in the way she explains the characteristics of different wines, shares anecdotes about the vineyards and creates a unique tasting experience for each guest.
Charlotte Leray was awarded the Sommelier trophy at the Gault&Millau Tour Grand in December 2022.