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Chef


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Chef


 
NickHoneyman

Born and raised in South Africa, Nick left at 18 to pursue a dream of becoming a world class chef with what he describes as "a burning passion for cooking". 

In Sydney he enrolled in a four year course at a cooking school - tearing through it in less than three years, working at some of the city’s five star hotels. 

After two months in Tokyo at Iron chef Sakai Hirotia’s restaurant La Rochelle, Honeyman spent a year in Paris working for Michelin-starred Chefs Pascal Barbot at L'Astrance and Alain Passard at L'Arpège.

He returned to Sydney working under Justin North at Becasse and then arrived in New Zealand where he slid straight into the kitchen of Simon Wright at The French Café. 

Nick took on the opening of Dallow’s (Cuisine magazine top 50 and a finalist for best restaurant) and then Cru at Sale St. In 2012 he opened The Commons Restaurant (Metro awards - Top 50, shortlist best new restaurant & runner up best chef, Cuisine awards NZ top 50 restaurants) followed by Everybody's Izakaya, a modern Japanese Izakaya style restaurant.  He then went on to be the Executive Chef of the 5 star luxury hotel the Sofitel. 

Nick now splits his time between his two restaurants, Paris Butter in Auckland and his seasonal restaurant Le Petit Léon in the south of France.

Paris Butter (Metro awards - Top 50) combines French Bistro style with fine dining techniques; an interpretive french cuisine, adapted to New Zealand ingredients.

He also stars in the television series The Best of New Zealand with Nick Honeyman.  

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Paris Butter


Paris Butter


 
 
 

French Inspired. New Zealand Grown.

Nestled in the heart of the Herne Bay, ParisButter is a charming neighbourhood restaurant that puts a creative spin on refined, seasonal fare. Drawing flavours and inspiration from around the globe, Chef Nick Honeyman’s menu spotlights seasonal produce and local proteins. ParisButter also boasts a diverse and accessible wine list and original cocktails served in an eclectic array of glasses, tea cups and copper goblets. The space was designed by the very talented interior designer Olga Skorik.


Hours
Tuesday-Thursday | 4:00pm - Late
Friday - Saturday | 12pm - 2pm & 4pm - Late
Sunday - Monday | Closed

Contact
09-376-5597
reservations@parisbutter.co.nz 

Location
166 Jervois Road
Herne Bay, Auckland 1011

 

NZ Herald
"It was the Coco Chanel of soups."


The Urban List
"A lighter take on
classic
French bistro fare."
 

Remix
"Paris Butter is a true child of love,
friendship and dedication."

 

 
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Le Petit Leon


Le Petit Leon


 
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FINE DINING WITH RUSTIC FRENCH FLAIRE.

Le Petit Léon is a charming garden restaurant is in the heart of Saint-Léon-sur-Vézère, a tiny 11th century village in the south of France. The restaurant combines refined classic cuisine and modern techniques, focusing on the local produce we have at hand. 
Le Petit Léon is a seasonal restaurant, open each year from June until September.

Monday Closed
Tuesday7:00 – 9:30PM
Wednesday - Sunday
12:00 – 2:30PM | 7:00 – 9:30PM


Contact
+33 5 53 51 18 04
contact@restaurantlepetitleon.fr
Le Petit Léon
Le Bourg
24290 Saint-Léon-sur-Vézère
France

 

"This is the best restaurant my family and I have eaten at throughout France - it's simply First Class"
Chris D. via Facebook

 

"Beautiful, absolutely beautiful. The food is lovely, the service superb and the surroundings great. Highly recommend visiting...you will not be disappointed."
Claire C. via Tripadvisor

 

 
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Contact


Contact


Contact

General Inquiries

info@nickhoneyman.com

MEDIA INQUIRIES

media@nickhoneyman.com