Annadata, the gourmet vegetarian restaurant in Saint-Malo

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Quite a gamble to open a vegetarian gourmet restaurant in Saint-Malo (Ille-et-Vilaine) 7 years ago, where people mainly come to eat fish, seafood and pancakes. Myriam Domange believed in it. Annadata's green storefront is today part of the Intra-Muros decor. Meeting with his boss.

Annadata

It's Sanskrit. It means, in short, “He who gives food.” » Originally from Verdun, Myriam Domange opened this establishment, in Saint-Malo, seven years ago, “on July 14th”, in place of 'The eggshell'. “I wanted to live in Brittany. At the tourist office, I learned that there was no gourmet vegetarian restaurant in Saint-Malo. I was sure it would work close to Mont Saint-Michel and Paris! My banker believed it too! »

Course

After a Deug in chemistry, she branched off towards a CAP and the École supérieure de cuisine française, with internships in starred restaurants – “I was the first girl to join it. I then worked in restaurants in Paris, one of which as a chef, then in a châteaux in Scotland. » Myriam Domange also worked with photographers in the fields of advertising, magazines and packaging as a food stylist before joining the Prisma Media group. A freelance journalist, she wrote for three cooking magazines in Toulouse then Brussels.

Vegetarian

The head of Annadata became vegetarian around fifteen years ago, while she was taking yoga and meditation classes in Toulouse.

Almost all the trainees were vegetarians. One day, in a restaurant, I ate my last lamb shank, finished the meat. I won't be able to go back. I feel better in my body, I have more energy now. This is how, while still a journalist, I started hosting vegetarian tables d'hôtes once a month. With Annadata, I want to show that you can eat well vegetarian, feel in great shape, without harming animals or the planet. Meat is death, there is no energy. The dishes I offer are balanced and include legumes for protein.

The cry of the carrot

“Of course, we are taken back to prehistory, when men were hunter-gatherers – more gatherers than hunters in many countries, in fact. But today we have a choice. To those who joke about the carrot's cry, I say I would rather take the life of a vegetable than an animal that will look at me with its little eyes and suffer. »

Customers

“Many customers are vegan or vegetarian, but they introduce my cuisine to people who are not. I often come to meet guests at the end of a meal to find out how they feel about my dishes. Some say they are reassured, because they are no longer hungry, contrary to their prejudices. They leave full of energy. Coming here already means having a positive outlook on vegetarianism. I know there are people with whom it is impossible to discuss this subject. When we see all the diseases caused by animal breeding or mercury in fish, we might think that humans will become vegetarians out of obligation if not out of conviction. »

Zen

Myriam Domange followed, with an Indian teacher, Ayurvedic cooking training, “which brings six flavors into harmony (sweet, salty, bitter, acid, astringent, spicy) and reminds us that the first medicine is food” . She herself teaches the techniques in Saint-Malo, as well as cooking classes. The chef will not talk about gunshots when her 28-seat restaurant is full. “Here, there is only one service, so people take their time. There are mandalas to color, books, Zen music. As for me, I practice, when I get up, half an hour of sadhana, a breathing technique (1) which allows you to make the best use of your lung capacities, a form of mental hygiene which allows you to relieve stress. »

Etoile

Gourmet and vegetarian restaurants are not common in France. “We are late, in the land of gastronomy, foreign customers tell us so. »

Could Annadata claim a star? “I sent a file to the Michelin Guide. No response for several years. The only vegetarian Michelin star in France, near Arcachon, has closed. I have a small rating in Gault-et-Millau, am in the Guide du Routard, referenced by nature and ocean protection organizations, organic labels, etc. »

An energetic card

The Annadata chef changes her menus on average every two weeks. “I think this reflects my pleasure in cooking and creating. But it's also because I offer two starters, two main courses, three desserts, so you don't have to be static. 90% of the foods offered are of organic origin. I go to the market, mainly in Rocabey, twice a week. I try to be as 'local' as possible by sourcing from grocery stores and suppliers in the region,” explains the restaurateur who, however, does not hold back from offering cuisine with flavors from around the world.

Voyage

If her cuisine takes people on a journey, it is perhaps because Myriam Domange likes great escapades. After the Amazon rainforest, India, Vietnam, Cape Verde, his next destination is Sri Lanka, in January, during the annual closure of Annadata. But no need to go that far to indulge in its other pleasure: hiking.

(1) She gives breathing and meditation classes, within the NGO 'Art of Living'. Annadata, 20, rue de la Corne du Cerf, Saint-Malo. 09 50 93 32 06. Menus on annadata.fr Starter + Main course or Main course + Dessert at €34. Starter + Main course + Dessert at €44 Open from Thursday evening to Monday evening (open Thursday lunchtime during school holidays). Open December 25 and 31 for New Year's Eve.

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