Anthony and Fumiko Maubert

Share, pleasure, passion

Anthony and Fumiko have found their own cookingstyle, by interpreting the products and contrasting the flavour. This is a cultural Fusion between France and Japan.  By ASSA, the cooking is constantly evolving with freshness and a vegetable inspiration. Respectful of the nature, they always adapt their cooking with the products of the region by enhancing them freely. The dishes are pure and colorful, they like playing with the texture and audacious paring.

2014 : Opening of ASSA, 10 month later, Anthony and Fumiko earned 3 chef’s hats at Gault et Millau, and are claimed « Best of Tomorrow 2015 ».

2015 :ASSA earned its first Michelin star. Nowadays, the goal is to share their passion with their guests.

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Anthony Maubert

Creative and modest,

Born in Mayenne, Anthony grew up surrounded by his farmers grandparents. His grandfather shared with him his passion to cook, then Anthony became the sixth generation of chefs.

Anthony worked in famous restaurant as :

  • Lasserre ** Michelin (Paris 8ème)
  • Manoir du Lys *Michelin (Bagnoles de l’Orne - Orne)
  • La vague d’or ***Michelin (Saint-Tropez – Var)
  • Marc Veyrat – L’Auberge de l’Eridan ***Michelin (Veyrier du Lac – Haute Savoie)
  • Michel Bras ***Michelin (Laguiole-Aveyron)
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Fumiko Maubert

Curious and demanding

Born in Japan, Hyogo near by Osaka and Kobe, this region is well knowed for its saké. She decided to become nutritionist. She worked in Japan for several years but she is also fond of cuisine and pastry. She came in France to learn the french cuisine.

Fumiko learned in many restaurants :

  • Lasserre ** Michelin (Paris 8ème)
  • Le Crillon *Michelin (Paris 8ème)
  • Michel Bras ***Michelin (Laguiole-Aveyron)
  • With Nicolas Bernadé best french pastry chef, and Bruno Le Derf best french chocolate maker.

She also worked in several famous pastry shops in Japan.

Today Fumiko has fun by combining greed and dietetic, for the joy of her guests.

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