Four Seasons Tenure
- Since 2017
- First Four Seasons Assignment: Current
- La Taverne, Megève; L’Hôtel De Ville de Crissier***, Lausanne; Le Meurice***, Paris; Le Chambard*, Kaysersberg; L’Auberge du Schoenebourg*, Riquewhir
- 2018: finalist at the « MOF Cuisine » contest; 2016: 1st culinary price “Le Taittinger France”, 2nd culinary price “Le Taittinger International”, 2014: 1st culinary price “Le Taittinger Switzerland”, 2nd culinary price “Le Taittinger International”.
- Colmar, France
- French, some English and German
Nicolas Hensinger first arrived as chef at La Taverne in 2016, a restaurant that is part of the historic, luxury Edmond de Rothschild Heritage. Then, Hensinger took the helm at Prima, when the restaurant opened in 2017. At this time, Les Chalets were managed by Four Seasons Hotel Megève but were not branded. One year later, in January 2019 he was awarded his first Michelin Star and the hotel has now become a Four Seasons Hotel property.
Prima* offers a refined take on local specialties in a warm and cosy atmosphere. The Chef focuses on regional products, delivering a lively cuisine with authentic and thoughtful tastes combinations. For those with a sweet tooth, the team have also revisited classic desserts to bring guests an updated experience. The wine list highlights the vineyards of Edmond de Rothschild Heritage and takes guests on a journey from Spain to New Zealand without forgetting the classics of Bordeaux.
Nicolas had his first cooking experience at the age of 14 in the kitchen of Rendez Vous de Chasse, a one-Michelin star restaurant in Colmar. After obtaining his cooking degree, Nicolas worked for four years alongside with Olivier Nasti, chef of Le Chambard in Kaysersberg. In 2010, he left his native Alsace for Paris where he stayed for two years, working at the famous Le Meurice a three-Michelin star restaurant.
In 2012, Hensinger really found his place at L’Hotel de Ville de Crissier, where he met Julien Gatillon. Under the direction of Benoit Violier, a Meilleur Ouvrier de France, both Nicolas and Julien remember him as their “spiritual father” for igniting their passion for seasonal ingredients and authentic taste. The young cook spent four years perfecting his own personal culinary style at the restaurant, and with encouragement from Violier, began competing in cooking contests. In 2014, he won the Tattinger Switzerland prize and in 2016 the Tattinger France prize. After this last competition, he joined the Edmond de Rothschild Heritage domain, becoming Chef at La Taverne.