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In 2013 & 2014, after more than 30 years of activity in the IT and telecom sectors, I spent a year in the famous Grégoire FERRANDI cooking school in PARIS. 

My motto is "fresh & homemade"

I cook season products, carefully selected from local producers (Les Jardins du Primeur in Dol, Saveurs Paysannes in Baguer-Pican, the Jema boat at the Dol market, Escale Pain in Epiniac, etc.) and of high quality (AOP, AOC, red label ®). I buy organic whenever possible.  

My sources of inspiration:

•My delicacy, flavors, smells,

•My year of training where I obtained my CAP de cuisine in 2014 ( certificat d'aptitude professionnelle),

•The superb internship at Potel & Chabot ®: extraordinary menu, professionalism, high standards, remarkable chefs,

•Creative chefs like OTTOLENGHI with his very tasty vegetarian recipes and open-mindedness; MARCON who wrote a very interesting book on legumes. ,

•Not to mention my insatiable curiosity as soon as I can taste a new product or dish.

Dinners are "flexivores" with a lot of vegetables ; sometimes there is fish or meat.  Very often, cooking is 100% vegetarian.

The only thing that bothers me,  is food waste!​

I've created a kitchen with a large canopy.

And now, I don't hide it from you, when I cook, I have fun

Table d'hôtes
25 € per  person
a Breton aperitif
& 2 glasses of wine
Possibility of a picnic basket (sandwiches or salads accompanied by fruit, dairy products... €6 to €10). 
To be reserved 24 hours in advance.

When making your reservation, you can indicate the type of meal you "dream" of (light, sporty...) and your allergies. 

We can take into account your time constraints with a "fast" catering formula.

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