On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau rewarded this Monday, June 3, 2024, the chefs and theater actors of this territory. The event took place at Domaine le Mezo, in Ploeren. Jean-Paul Abadie, Chef of the Year 2004, was the godfather of the Gault Millau Tour Bretagne 2024. With his wife Véronique, an experienced sommelier, Jean-Paul Abadie transformed a simple bar into one of the most beautiful tables in France.
THE GAULT&MILLAU TOUR BRETAGNE AWARDS
Gault&Millau d’Or
Luc Mobihan Le Saint-Placide – Saint-Malo 16/20
Luc Mobihan is a free cook. “That’s partly what my customers come for,” he says. After a stint at the Auberge des Templiers in Loiret, where he experienced a brigade of around twenty cooks, Luc Mobihan obtained his first position as chef at Château La Chenevière, in Calvados. He completed his career at the Château de Sully where he remained until 1999, before deciding to take a break from a career that he considered to be well-paced.
Great of tomorrow
Emmanuel Kouri Les Jardins de Kerstéphanie, Sarzeau 15/20
Why Brittany, when you were born in Périgord with a certain south-west culture, when you rubbed shoulders with some big names, Gagnaire le Forézien in London, Alléno le Parisien at Meurice and Fréchon le Normand at Bristol for dozens of years of supreme hats? Emmanuel Kouri responds bluntly. “I have always been attracted to the sea, from a very young age, I went there on vacation and went sailing. And then I worked with Thibault Sombardier – who remained a close friend – at Antoine’s, where we only made fish.”
Young talent
Alexandre Juton Inspirations, Vannes 13.5/20
Grandsons of farmers, Alexandre Juton had a series of experiences in large houses before settling in Vannes with Elise, his partner. “We bought Braise Beef, in Vannes, and opened Inspirations at the end of 2023, after six months of work. The beginnings are promising and this Young Talent trophy is a real boost for our restaurant. »
Technical excellence
Nicolas Le Tirrand Sources, Lorient 15/20
Unlike many chefs, catering was not a vocation for Nicolas Le Tirrand. Great-grandson of hoteliers and grandson of a charcutier, this native of Morbihan is still heading towards hotel school. With his brother Mathieu as room manager, they created Sources in Lorient in 2020, immediately rewarded with 2 toques and the Tradition d’Aujourd’hui trophy
Cuisine from the sea, lakes and rivers
Arthur Friess Le 26 28, Lorient 14.5/20
The chef of 26-28, in Lorient, left his BTS Commerce to start cooking with Romain Meder and Alain Ducasse. A first experience within the Royal Monceau and a revelation of Naturalness seen by Alain Ducasse at Meurice later, it opened in Lorien on 26-28.
Pastry chef
Jérôme Gourmelen The Restaurant d’Ar Men Du – Névez 15/20
If Jérôme Gourmelen was destined for the restaurant profession, a teacher from the hotel high school was able to reveal his great potential as a chef. After a significant experience at Jean-Paul Abadie, then at the Hôtel du Castellet, he joined Ar Men Du in Névez in 2013. His latest sweet creations? A combination of asparagus, honey, a local IPA beer and kalamansi and a surprising and delicious marriage between pink radish, cottage cheese, yuzu and wasabi.
Exceptional terroir
Baptiste Fournier Empreinte, Vannes 14/20
Breton by adoption, Baptiste Fournier gained experience working with great chefs before settling down as a duo in Vannes with Marine, his wife. At the Jean Drouant hotel high school and then at Ferrandi, Baptiste Fournier remembers being influenced by teachers who gave him a taste for the profession. At the same time, he went to work with the Pourcel brothers, with the Raimbault brothers at the Oasis (“I often went to the wonderful Forville market in Cannes”, at Michel Bras or at Crillon, Jean-François Piège period.
Welcome
Emmanuelle Prigent Brume – Quiberon 11.5/20
After many years spent in Paris, Emmanuelle Prigent settled on the almost island of Quiberon with her husband, because Parisian life was grueling. The chosen site is magnificent, the clientele is ever more loyal and, although Emmanuelle often has to hurry to keep up with the pace of the service (“too often for my taste”), the satisfaction of participating in local economic life counts a lot. “We are almost open all year round, it is important for us to maintain our activity and show that we are there. »
Sommelier
Guillaume Verger La Butte – Plouider 16/20
Passionate about vines and winegrowers, Guillaume Verger today watches over one of the most beautiful cellars in Brittany. Since its arrival in La Butte, the cellar has grown from around a hundred to more than 500 references, has opened up to the world (United States, Austria, Argentina, Italy, etc.) and has focused more than ever on productions of small independent winegrowers.
Today’s tradition
Laurent Helleu Le Troquet – Cancale 14/20
In Cancale, to simplify, there is the sea, oysters and… Laurent Helleu’s Troquet. For almost thirty years, the former student of Alain Passard, Jacques Thorel, Patrick Jeffroy, Régis Mahé in Vannes or Jacques Maximin (with whom he opened the Theater in Nice in 1988) has been running this table which is troquet in name only, with his wife Denise, an experienced sommelier and expert room manager.
Young indoor talent
Charlotte Brochard The Little Bear – Rennes 12.5/20
Charlotte Brochard, a former member of Les Inrockuptibles magazine, is now thriving in the restaurant she opened in Rennes with her partner. Sparkling, joyful and professional, these are the adjectives that we spontaneously think of after meeting Charlotte Brochard, she who lights up the room of the Rennes restaurant that she runs with her partner, Germain Caillet.
Prairie and pasture cuisine
Clémence Specht and Florian Gat Ripailles – Brest 12.5/20
Ripailles, the pretty gourmet restaurant opened by Clémence Specht and Florian Gat in 2018, is first and foremost the story of a meeting between two enthusiasts of wine and good products. Florian, who was born in Béziers but grew up on the banks of the Arcachon basin, very quickly became passionate about sommellerie from his first months at the Talence hotel high school.
