Originally from Béarn, Fabien Haurat Nautet grew up surrounded by nature and healthy local produce. In the southwest of France, good cuisine is synonymous with generosity and coming-together, values ​​which fuelled Fabien’s passion, leading him to join the Morlaas hotelièr school, near Pau.

Once he gained his diploma, Fabien travelled throughout France and Belgium, soaking up the culinary diversity of each region. His promising career beginnings working alongside chef Michel Guérard were followed by multiple enriching experiences: Hôtel Conrad International in Brussels, Restaurant Christopher Coutanceau in La Rochelle, Grand Hôtel Vista Palace in Roquebrune-Cap-Martin, Restaurant L’Écrin and Hôtel Barrière Le Majestic in Cannes.

But his collaboration with chef Patrick Raingeard, at the Port Palace hotel in Monaco, was the experience that was the true highlight of his career, subsequently leading him to the kitchens of the Terre Blanche estate in Tourrettes, where he worked for 12 years alongside Stéphanie Le Quellec, Yannick Franques and Philippe Jourdin. At Lou Calen, Fabien has chosen to step away from the tumult of the Côte d’Azur, seeking the simplicity and togetherness that shaped his childhood.

At the Bistrot restaurant, he has set up a culinary environment that resonates with his values: the joy of people coming together to eat good food, and the love of local products.