A new talented chef in the kitchens of this Golf-hotel on the coast in Brittany

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Benjamin Le Coat is the new master of the furnaces from the 19th, to Golf-hotel of Saint-Samson in Pleumeur-Bodou.

HAS 31 anshe has a business card on which appears a good list of restaurants, each more prestigious than the other.

Let us judge: after a professional baccalaureate obtained at the Bossuet high school in Lannion, he spent two years as chef de partie in Paris, at Taillevent (2 stars), then 5 years at Georges V (3 stars), before open your own establishment, Paris-Brest, in Rennes.

Very happy to be back in his beloved Brittany and his Trégor (his family being divided between Trébeurden and Perros-Guirec), the young chef recognizes with great satisfaction the possibility of “taking a breather and finally being able to breathe the fresh air”.

“All homemade”

At 19, the new chef intends to encourage a new dynamic with a clear priority “for local, fresh and seasonal products”. Benjamin Le Coat is fully supported in this approach by Isabelle Le Votexecutive assistant within the establishment.

At the heart of Saint-Samson’s cuisine, he will have at his side Gavriil Gavriil, a Greek cook in France for ten years, and Fahim Rahimi. Two cooks that Benjamin Le Coat has also known for several years.

G. Favennec

Catering options: à la carte – blackboard, €22 and €27, as well as menus at €35, €48, €60 and children, €16; private rooms for 10 to 130 guests. Such. 02 96 23 87 34; https://www.golfhotel-saint-samson.com/restaurant-bar/

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