Its location must have aroused desire, with its wide-angle view of the Gulf of Morbihan. The Larmor-Gwened bar restaurant had been abandoned for two years, after the closure of the last occupant, L'Eauthentik. It was bought in April by three partners. It is Grégoire Di Fiore, the manager of La belle époque in the Atlanville area who will be in charge of the future establishment with his wife Virginie. “We lived in Lille before coming back to settle in Vannes to open the Daily Gourmand on the port. As soon as we arrived, I noticed that this extraordinary site that is Larmor-Gwened was underexploited. It’s a crazy place, the likes of which don’t exist in Vannes, except in Conleau,” explains Grégoire Di Fiore.
Rehabilitation in two phases
The restaurateur joined forces with two investors to buy the business: Pierre Ferrand, from the Gedimat company, and Jean-Charles Nocera, who owns the Intermarché d'Elven. “From the inside of the building, we only keep a few structural elements, because it was in very poor condition. So we are completely rehabilitating it, in two phases. The establishment will be clad in wooden cladding, two colors, at the request of the architect of Bâtiments de France: burnt wood and driftwood. We want this to become a place that counts in Vannes,” comments Pierre Ferrand. The architectural project was entrusted to the Ancrage d'Arradon firm. “It was carried out in conjunction with the architect of the City of Vannes and the architect of Bâtiments de France in order to ensure the good harmony of the building with the places. It’s a beautiful project, which looks good,” comments Vincent Le Gall, the secretary general of Vannes town hall. The designer is MAD Magasin, from Plougoumelen, which is also working on the Gambetta project on the port of Vannes.
“Homemade from A to Z”
Even if it takes some liberties with the original spelling, the name of the restaurant says a lot about the spirit that the three investors want to give to their project. “It will be called Payote. The decor and layout are designed so that there is a holiday feel,” underlines Grégoire Di Fiore.
The restaurant will be 150 m², for 60 seats indoors, with a lunch menu only during the week and à la carte in the evening and at weekends. “Everything will be homemade from A to Z. And we will offer seafood,” promises the future manager. Unlike previous operators, the restaurateurs intend to take full advantage of the view of the Gulf of Morbihan by setting up a large terrace which will accommodate around a hundred seats. The opening of the bar-restaurant is planned for April, with around ten employees. “We have already been asked to privatize our space during Gulf Week,” rejoices the restaurateur.
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