Chef Olivier Boussard

lebeaulieulemans_chefolivierboussard_jeune
lebeaulieulemans_chefolivierboussard_portrait

The birth of a vocation.

Olivier Boussard, born in Sarthe, lived a childhood in which he rapidly discovered the world inside a restaurant when his mother, Thérèse Boussard, took in a restaurant in Yvré l’Evêque. A lively and friendly place in which Olivier doesn’t lack courage when he needs to give a hand in the restaurant, or curiosity for the different jobs inside it. During his teenage years, he naturally turns to cooking. He will obtain his cooking diploma with brio and will rank second a the contest for best apprentice in Sarthe.

Outstanding learning experiences.

Ambitious and motivated, Olivier Boussard moved to Paris when he was 19 years old in order to perfect his training. After one year in a 1 Michelin Star restaurant, Le Miravaille, he sets course to Le Pressoir, where he will continue his training with Mister Seguin, 2 Michelin Star Chef. He rapidly goes up the ladder, working with rigor and precision, and his savoir-faire grants him the position of second cook of Chef Seguin, at only 22. 8 years passed in Le Pressoir, Chef Seguin sends Olivier in Basque Country in the Hôtel des Pyrénées. His companion, Laurence, who he met before his arrival in Paris, asks to be transferred in Bayonne, before joining Olivier in Saint-Jean-Pied-de-Port where they had their first daughter. Before his 30th birthday, Olivier and Laurence leave the South West for Sologne and then back in Sarthe.

Confirmation of a Passion.

Back in Le Mans, the Chef opens his own restaurant, Le Beaulieu, initially located rue des Ponts Neufs, where it will stay for 12 years. Olivier marries Laurence on july 11th, 1998 and together they run the restaurant with a small team. Chef Olivier Boussard uses the experience acquired during his training. He puts forward his savoir-faire accumulated since his souvenirs in his mother’s restaurant until his years of training with Michelin Star Chefs. He and his team work hard to offer a gourmet cuisine, crafted from local products. They received several rewards, but it is in 2002 that came the ultimate consecration.

lebeaulieulemans_motpaulbocuse

2002 - Consecration

Chef Olivier Boussard earns his first star in the Michelin Guide, he is supported and congratulated by reknown Chefs such as Paul Bocuse or Georges Blanc. Olivier knows that it is only the beginning and he will need to fight every day to keep his precious star. The restaurant grows to small and Le Beaulieu moves to rue Chanzy in 2005, before moving again in 2011 in its current location. During these years, the Chef confirmed his reputation and sharpened his savoir-faire even more, his star never left him.

Passion of a Lifetime.

Chef Olivier Boussard welcomes you today in his restaurant and makes you discover a savoir-faire and experiences, nourrished since childhood, with the same passion he always had and the same love for good cuisine and local products. Olivier is all ears to his guests and won’t hesitate to visit tables and take orders, an exercise he particularly enjoys and for which he is always creative. His suggestions are always much appreciated. His will to offer the best products to his guests is still untouched, and is today sublimated by more than 30 years of experience.

Chef Olivier Boussard

The birth of a vocation.

Olivier Boussard, born in Sarthe, lived a childhood in which he rapidly discovered the world inside a restaurant when his mother, Thérèse Boussard, took in a restaurant in Yvré l’Evêque. A lively and friendly place in which Olivier doesn’t lack courage when he needs to give a hand in the restaurant, or curiosity for the different jobs inside it. During his teenage years, he naturally turns to cooking. He will obtain his cooking diploma with brio and will rank second a the contest for best apprentice in Sarthe.

lebeaulieulemans_chefolivierboussard_jeune

Outstanding learning experiences.

Ambitious and motivated, Olivier Boussard moved to Paris when he was 19 years old in order to perfect his training. After one year in a 1 Michelin Star restaurant, Le Miravaille, he sets course to Le Pressoir, where he will continue his training with Mister Seguin, 2 Michelin Star Chef. He rapidly goes up the ladder, working with rigor and precision, and his savoir-faire grants him the position of second cook of Chef Seguin, at only 22. 8 years passed in Le Pressoir, Chef Seguin sends Olivier in Basque Country in the Hôtel des Pyrénées. His companion, Laurence, who he met before his arrival in Paris, asks to be transferred in Bayonne, before joining Olivier in Saint-Jean-Pied-de-Port where they had their first daughter. Before his 30th birthday, Olivier and Laurence leave the South West for Sologne and then back in Sarthe.

Confirmation of a Passion.

Back in Le Mans, the Chef opens his own restaurant, Le Beaulieu, initially located rue des Ponts Neufs, where it will stay for 12 years. Olivier marries Laurence on july 11th, 1998 and together they run the restaurant with a small team. Chef Olivier Boussard uses the experience acquired during his training. He puts forward his savoir-faire accumulated since his souvenirs in his mother’s restaurant until his years of training with Michelin Star Chefs. He and his team work hard to offer a gourmet cuisine, crafted from local products. They received several rewards, but it is in 2002 that came the ultimate consecration.

lebeaulieulemans_motpaulbocuse

2002 - Consecration

Chef Olivier Boussard earns his first star in the Michelin Guide, he is supported and congratulated by reknown Chefs such as Paul Bocuse or Georges Blanc. Olivier knows that it is only the beginning and he will need to fight every day to keep his precious star. The restaurant grows to small and Le Beaulieu moves to rue Chanzy in 2005, before moving again in 2011 in its current location. During these years, the Chef confirmed his reputation and sharpened his savoir-faire even more, his star never left him.

Passion of a Lifetime.

Chef Olivier Boussard welcomes you today in his restaurant and makes you discover a savoir-faire and experiences, nourrished since childhood, with the same passion he always had and the same love for good cuisine and local products. Olivier is all ears to his guests and won’t hesitate to visit tables and take orders, an exercise he particularly enjoys and for which he is always creative. His suggestions are always much appreciated. His will to offer the best products to his guests is still untouched, and is today sublimated by more than 30 years of experience.

Passion of a Lifetime.

Chef Olivier Boussard welcomes you today in his restaurant and makes you discover a savoir-faire and experiences, nourrished since childhood, with the same passion he always had and the same love for good cuisine and local products. Olivier is all ears to his guests and won’t hesitate to visit tables and take orders, an exercise he particularly enjoys and for which he is always creative. His suggestions are always much appreciated. His will to offer the best products to his guests is still untouched, and is today sublimated by more than 30 years of experience.