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Nouvelle garde story

In May 2019, we opened the Bellanger brewery, the first of the Nouvelle Garde group. In less than a year, we have created a large family of 50 young crazy people. In July 2021, the Brasserie Dubillot was inaugurated, which considerably expanded this (already) large smala of 70 new enthusiasts.

Since then, we have seen clerks become second, trainees become operations directors, and runners who end up managing teams of more than 10 people.

The group will now move into another dimension: with Brasserie Martin, we are looking for 70 new young talents. And the most gourmet is for after, with the opening of 3 (FAT) new breweries by the end of 2023. 🤩

All our teams have a common goal: to live a crazy human adventure and promote the French way of life. Today we train at home in Paris, and tomorrow throughout France and in other countries. 🚀

Our values


Drink and eat "à la française" 🥖🍷

The Nouvelle Garde’s mission is to feed everyone with responsible cuisine ; to defend the French culinary heritage and the French art of living, that of receiving and sitting at the table ; chering those who have a passion for the job by promoting equal opportunities, training and internal promotion.

To create a real place where people want to come back and where the people who work there feel good, 2 key words: rigor and team spirit. 💪

At Nouvelle Garde, the most important thing is the human adventure. And for that, the basics are simple: exemplarity, benevolence, smile, team spirit, training and meritocracy. We have written it here because it is important, but the values are our daily actions. ❤️

Beginning of the story

people in the team

Average age of our big family

Traditional brasseries

Meet our family

Sully

Chef de rang at Brasserie Dubillot ✨

Chen

Chef de partie at Brasserie Martin 🍗

Why is it so cool to work at Nouvelle Garde ?


🤵‍♀️ A four-day week for servers (so 3 days off)

🧑‍🍳 Continuous service for cooks!

🥳 Crazy team-buildings held once a month!

❤️ You get -50% off your bill in each of our restaurants

🚀 Training and great opportunities to grow

🧗 100% of our new managers and chefs come from internal mobility 

Our jobs

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