Nick Honeyman

It’s hard to put the last few days into words.

From as long as I can remember being a Chef it has always been the ultimate goal to receive a Michelin star. Having spent most of my career in Australia and New Zealand it set the goal posts further back.

5 years ago Sina and I bought Le Petit Léon which was just open at the time 8 weeks of the year. She said to me if you want a star then we need to make that happen!
As we built this business this was never our main objective but it was definitely on our goals list.

To be able to cook free with creativity you have to have a solid structure around you. Sina, with her team built this for the kitchen team and allowed us to flourish. To create the experience we have today the first half relies on the food and the rest is on the shoulders of the service team do deliver that experience day in day out with heart and a smile. This star belongs to our team, past and present and we could never have done this without Sina.

Beyond our team we could not have achieved this with out the support of our local producers, suppliers,families and most importantly customers. Customers who had faith in our vision and who have supported us through our evolution to where we are today. A grand merci to you all 🙏

A big shout out to Zennon and our Paris Butter team in New Zealand, they allowed me to have full focus when we were in France and countless supportive phone calls and inspiration.

We are so humbled to be a part of our little village Saint Leon sur Vezere in the mighty South -West France. When you visit our region it is easy to see why we fell in love with France. A huge thank you too to the French restaurant community, we have been greeted by you all with open arms and support.. your solidarity is a true inspiration.

We have been so overwhelmed with support over the last few days, we could not have done any of this without you all ❤️