What will be in place of this restaurant in a fishing port in Loire-Atlantique, open for 15 years?

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François Thorel had been a restaurateur at Le Croisic for 20 years (Loire-Atlantique) and near 15 years since he was at the head of his restaurant Ty Mad located on the quays a stone’s throw from the old fish market. A house that the restaurateur is preparing to leave without abandoning either the profession or the privateer city. Having created a cannery Le Traict gourmand in the artisanal zone located behind the SNCF station, he will devote himself 100% to it.

I started at the time of Covid by offering takeaway meals. At 48, I can still change my profession and continue what I love to do.

Because at the Thorels, cooking is a family affair: cousin of Jacques Thorel, starred chef who ran the Auberge Bretonne in La Roche-Bernard (Morbihan) for a long time, and with whom he spent a few seasons at the start of his career, François was trained at the Sainte-Anne hotel school in Saint-Nazaire before cutting his teeth in various establishments, such as the Océan in Croisic and taking over management of the ‘Atlantic…

Personalities as customers

Le Ty mad, semi-gastronomic restaurant with 300 home-made dishes created in 2010 disappears but François Thorel only keeps good memories.

Thanks to events such as the film festival or the Plumes d’quinoxe book fair, Ty mad welcomed some celebrities – and the photos on the walls bear witness to this – some of which like Antoine Duléry or Guillaume de Tonquédec became friends, “they discovered Le Croisic and are coming back” adds the restaurateur.

Over time, staff recruitment problems weigh on daily life. And these are jobs with atypical hours that are not always very compatible with young children.

The professional who intends to use his know-how differently.

His goal at 14 was to have a restaurant, “and I had two… The contract is fulfilled and my notoriety will be useful for my new activity. »

Quid you Ty mad?

The restaurant will be taken over by Fred l’écailler.

Known in Pouliguen for its oyster bar, next to the market halls, he therefore took over the premises to transfer his concept here, with a breathtaking view of the Traict du Croisic.

After work, it should open before the end of November.

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