A true Parisian innkeeper,
Michelin-starred since 2009
Born into a world where indulgence was second nature, Thomas Boullault declared from childhood that he wanted to become a chef.
He confirmed this calling early on, training first under Jean-Marie Benni, then Philippe Valin — a Michelin-starred chef in Romorantin — who taught him the foundations of a French cuisine built on rigor and sincerity.
This experience in haute gastronomie proved to be a turning point. He went on to work with Christophe Pelé at the Royal Monceau, where he opened himself to a more instinctive and daring style of cooking.
In 2007, at just 28 years old, he took the helm of L’Arôme. Two years later, he earned his first Michelin star — which he has proudly and passionately maintained ever since.
L’Arôme,
a timeless Parisian table,
just steps from the Champs-Élysées
For over 15 years, Thomas Boullault has been crafting a comforting, flavorful, and elegant cuisine — guided by a rare art of hospitality that is both heartfelt and generous, and whose secret only the chef truly holds.
Founder
of the World Championship
of Lièvre à la Royale
The World Championship of Lièvre à la Royale was created in 2016 by Chef Thomas Boullault as a tribute to his native Sologne and to honor a culinary tradition deeply rooted in French gastronomy.
This legendary dish — a true symbol of excellence and craftsmanship — demands perfect mastery of classical techniques and meticulous attention to detail.
The competition stands out for its ambition: to celebrate, preserve, and pass on the art of preparing Lièvre à la Royale, while encouraging each chef’s creativity and personal interpretation.
Over the years, the event has become a benchmark for gastronomy enthusiasts, attracting talented chefs from around the world each year.
For Thomas Boullault, this dish embodies the intimate bond between nature, cuisine, and traditional craftsmanship.
He has always nurtured this connection through his deep love for Sologne — a land of hunters — and his respect for the noble products of his native terroir.
By creating the World Championship of Lièvre à la Royale, the chef sought to honor this family heritage and pass on to new generations his love for a recipe that is both rustic and refined — while celebrating the richness of the Sologne terroir and the art of great French cuisine.