Jérémie Le Calvez's good addresses
Jérémie Le Calvez, chef at La Pomme d'Api restaurant (4 toques) in Saint-Pol-de-Léon, Brittany, shares his tips for buying quality produce in the region.
From his granite house in the heart of Saint-Pol-de-Léon, Jérémie Le Calvez cultivates a cuisine rooted in the Breton terroir. In his restaurant La Pomme d'Api, triply toqué and true to the spirit of Nord-Finistère, he forges strong links with local producers every day. Working with producers located within a 20-30 km radius, Jérémie Le Calvez illustrates a sustainable Brittany, where gastronomy is written to the rhythm of the land. Meet a chef who claims to be sincere, precise and locavore.
La Fromagerie du Bout du Monde, Guipavas
"We have a 100% Breton cheese board," says the chef proudly. And with good reason: Sten Marc, a cheese ripener in Guipavas, is responsible for the selection. He patiently ages his cheeses in his cellar or in the Penfeld fort in Brest, where the natural hygrometry works wonders. The result: a wide variety of cheeses, full-bodied tastes, and the surprise of guests who never expected to find such a wealth of local produce. "When you see the quality of Breton pastures, it's not surprising", smiles Jérémie. Sten Marc also supplies a black piebald cow butter with a strong character, which naturally finds its place in the chef's kitchen.
- Where to buy? La Fromagerie du Bout du Monde, 55 Rue Jean Monnet, 29490 Guipavas
- www.fromagerieduboutdumonde.fr
Savez-vous planter les Choux farm, Saint-Pol-de-Léon
a few kilometers from the restaurant, in Saint-Pol-de-Léon, the Savez-vous planter les choux organic farm embodies what Jérémie Le Calvez loves: producers who are "crazy about organic", inventive and attentive. "They do things that are out of the ordinary," explains the chef. "We often exchange ideas on varieties; sometimes, they even plant vegetables that I ask them to." Present at markets from Brest to Concarneau, these artisans of the land nurture a cuisine that is seasonal, free and lively.
- Where can you find them? Savez-vous planter les choux, 29250 Saint-Pol-de-Léon
- www.savezvousplanterleschoux.fr
Viviers Béganton, in Roscoff
Finistère in the plate, it's also the sea nearby. The chef buys from Viviers Béganton, specialists in shellfish and line fish. "They have a few boats of their own, as well as a fish-trading section, so I get deliveries every day," explains Jérémie Le Calvez. "In terms of quality, there's nothing to complain about: St. Pierre, lobster, langoustine, scallops... everything is always top-notch." This is a trust built up over time, nurtured by a shared knowledge of the products and respectful fishing practices.
- Where to find us? Viviers Béganton, 19 ZAD du Bloscon, 29680 Roscoff
- www.beganton.com
Ty Champi, in Plougoulm
in Plougoulm, the Ty Champi mushroom farm completes the mosaic of producers. "It's right next to the restaurant: it does shiitake, brown mushrooms, oyster mushrooms...", Jérémie lists. "They have weight, taste, and above all, they don't hang around in the fridges: he cuts to order." Absolute freshness, ideal for precise, plant-based cuisine.
- Where to find us Ty Champi, 1 Ldt Keroulaouen, 29250 Plougoulm
- Tel. : 06 81 32 56 25
Guillaume Salaün's strawberries, Sibiril
For early fruit and vegetables, Guillaume Salaün is a partner of choice. "He makes all my strawberries in the field, which is rare these days. it makes all the difference to the taste!" The producer also grows asparagus in the sandy soils of Léon, in keeping with an ancient tradition. These are products of great precision, worked according to size and season.
- Where? Breizh Hops, 515 lieu-dit Kerouzern, 29250 Sibiril
- Tel. : 06 63 31 55 84
