treats and pâtés at the Wednesday market in Redon

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“The possibilities are endless!” », enjoy this of Vannes origin of 32 years, who created his microentreprise in February 2024. It offers its pâtés en croute under the halls of Redonduring the Wednesday morning market. “I wanted to do something else after 10 years in catering. »

“Cooking has always been important to me, since I was little,” explains this son of a cook who entered “at the age of 14” in learningand graduated fromNice hotel school. His various experiences behind the stove led him to “ restaurant at the Ruchotte farmin Côte d’Or”, backed by a poultry farm. “That’s where I met Pierre-Louis Guerinwho came to complete an internship with the aim of resuming therestaurant at the Morinais farm in Bains-sur-Oust. We realized we came from the same area. » And it is naturally that Calixte Martinière launches into Bainois adventure. That he leaves “on very good terms” after “almost three years », in search of “another rhythm of work”.

Pastry charcuterie

With all his contacts “with local producers» quality, he created his microenterprise in February 2024 and invested laboratorywhich he shares with a caterer, Saint-Jacut-les-Pins Laetitia Pichet of Happy’s Catering .

” I had full of ideasat the start. What works best is pastry charcuterie: THE fond ofTHE piesTHE bites to the queen …”, lists the one who was behind the furnaces of the Bordures festival in Langonlast spring, and who responds to the invitation of la Pinardièreof the Grande-Rue de Redon to accompany its wine tastings, in moderation.

The pie requires lots of preparation . » Calixte Martinière begins sourcing from local producers, most of them in bio . ” The meat is marinated» for 24 hours. Time to prepare the delicate puff pastry in parallel. ” There quality of ingredients assure 80% of successof the preparation. We are lucky to have a exceptional terroirthere is everything! »

From one week to the next, “I do vary my recipesaccording to my desires” and inspirations. Its combination of vealmarinated in Port and Armagnac marbled with apricots offigues d’ almonds and of pumpkin seeds hits the mark. “Last week, I prepared some with oyster mushroomsthat I had found. »

Outside the market halls on Wednesdays, Calixte Martinière offers his delicacies “à la “I buy local” storede Saint-Jacut-les-Pins”, on the Vannes market on Saturdays on the stall “deChristophe Echelardfrom Malansac, a limousine breeder from whom I source my veal.”

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