Born and raised in South Africa, Nick Honeyman left the country to pursue a dream of becoming a world class chef. He worked at some of the best restaurants in Sydney, in Paris at Pascal Barbot’s L'Astrance and Alain Passard’s L'Arpège, and in Tokyo and settled in New Zealand.
He now lives with his family in Dordogne in France, 2 hours east of Bordeaux and is the owner and operator of Paris Butter in Auckland, New Zealand, Le Petit Léon in his home village of Saint-Léon-sur-Vézère and restaurant ro bo in Montignac - Lascaux in France.
He has starred in the television series The Best of New Zealand with Nick Honeyman.
Please introduce yourself to our members.
I’m chef and restaurant owner Nick Honeyman, originally from South Africa and live with my family in Saint-Léon-sur-Vézère in Dordogne, France, a 2 hours drive east of Bordeaux.
Tell us about your current project.
I’m busy being the owner and operator of Paris Butter in Auckland, New Zealand, Le Petit Léon in Saint-Léon-sur-Vézère and ro.bo restaurant in Montignac - Lascaux in France.
Tell us about the restaurant scene in your region of France.
We have seen a change in gastronomy over the last few years. Special occasions are still celebrated but we are discovering the demographic of first home owners don’t eat out as much anymore and this the competition has increased for fining customers. This has created something cool though with chefs trying hard to deliver amazing experiences at prices that won’t break the bank. I think there is a real trend for clients looking for experiences rather than just a meal at the higher end.
What are your three favorite restaurants in your part of Dordogne and why?
- Restaurant de la Poste in our village Saint Léon sur Vezere – It has had the same menu for 50 years serving classic perigordine cuisine.
- Le Vieux Logis – A very classic Michelin starred restaurant that is set in the most beautiful surroundings. For me lunch is the best.
- Les belles Perdrix – A winery in Saint Emilion that is knocking on the door of its second star. Everything is so well thought through and the menu is balanced and imaginative.
What’s a new restaurant or hidden gem in Dordogne that you think is doing great things?
Mozzica in Montignac. An Italian couple making traditional focaccia sandwiches. They come out as big as a large plate and use the best Italian ingredients. Sometimes as a chef you don’t care what level of fine dining the food is at, it just needs to be delicious and amazing.
What’s your favorite kind of restaurant and why?
I love creative restaurants, to go somewhere and invested into a story of who and why they are cooking they way they are. Passionate people are my attraction - when you find a well trained chef honed in on their beliefs and surroundings you are always in for a treat.
What are your three favorite food cities and your favorite restaurants in those cities?
- Paris – The city of love. I love Paris and its energy. My favourite restaurant is chez l’Ami’s Jean - a basque style bistro bustling with energy and colourful food. It’s a must.
- Bangkok – A foodies heaven. Go to Chinatown and get lost or my favourite place we ate at was Jeh o chula, hands down one of the tastiest local Thai restaurants. Bring your own beer and embrace the spice.
- Heidelberg – Germany has incredible food. It’s also has amazing chefs doing very cool things telling their stories through food. Oben is set in the hills above Heidelberg and have 4 tables per night , chef Robert Riddel will take you on a journey teaching you everything you need to know about the local ingredients.
What is your favorite dish and where is your favorite restaurant to have it?
Alio Olio - I am a sucker for pasta. Italian food makes my heart warm. The whole world does it well but Milan is where my heart is for it. Bocondivinno in the city is worth checking out.
Who is an up-and-coming chef you are keeping an eye on?
In Paris there is a couple with a restaurant called Amalia - keep an eye out for Cecelia and Eugenio. Just near to us is restaurant Les Singuliers- Louis Festa and his partner Cerise are operating years ahead of their experience, they will go far.
"In Paris there is a couple with a restaurant called Amalia - keep an eye out for Cecelia and Eugenio. Just near to us is restaurant Les Singuliers- Louis Festa and his partner Cerise are operating years ahead of their experience, they will go far."
Who is a food expert whose restaurant recommendations you’d like to see?
Pascal Barbot - it’s always great to know where a super palate chef goes to eat.
