Sophie Reigner's good addresses

Sophie Reigner, chef at the Iodé restaurant in Vannes, reveals the names of five producers she particularly likes in the Gulf of Morbihan.

Mathilde Bourge Published on 11/24/24 at 10:14 AM

In her Iodé restaurant (3 toques), located in the heart of Vannes, chef Sophie Reigner offers refined seafood cuisine rooted in the region. Passionate about quality products, she pays particular attention to the selection of her local producers, whose expertise and commitment she appreciates. Today, she reveals five of her preferred partners, including a market gardener, a distillery and an oyster producer. These artisans of taste enable her, as well as pastry chef and owner Julien Noray, to sublimate the flavors of the region with each passing season. Discover her good addresses without further ado.

Oysters from Maison Jégat, Arradon

Oysters are one of Brittany's flagship products. But few grow them naturally, without genetic modification. This is the case of Yvonnick Jégat, "who fights against triploid oysters, on the ground, in the Gulf", the chef of the restaurant Iodé tells us. "They are stirred up by the tides and release their milt much more quickly."

Where? Maison Jégat, 18 allée de la Pointe, 56610 Arradon, France
www.facebook.com/entreprise.jegat

The Ponant distillery, Sauzon

Sophie Reigner then takes us to the magnificent Belle-Île-en-Mer to discover La Distillerie du Ponant, in Sauzon. "They make very pretty creations using mainly products harvested on the island, such as mint or fragrant flouve," details the chef. "They sell direct, but you can also find them in a few outlets on the island. Among their creations is a "Pimoncello", a kind of lemon liqueur reminiscent of Limoncello, enhanced with chili pepper.

Where to buy? La Distillerie du Ponant, 56360 Sauzon, France
www.facebook.com/DistillerieDuPonant

Vegetables from Ferme de Kerverec, Ploeren

"This is an organic market-garden farm in Ploeren, due to open in 2021. We have some very fine produce, including carrots, cucumbers, beet and peppers, as well as a few herbs", Sophie Reigner points out. Vegetables are sold directly from the farm, but also in relay points in the form of baskets.

Where to buy? Ferme de Kerverec, 56880 Ploeren, France
www.fermedekerverec.fr

Nectar de thé, Saint-Avé

"Joan Le Texier offers a very fine sourcing of teas and infusions. We even created a seaweed tea in collaboration with him for the restaurant. He has a real understanding of tea, ideal serving temperatures and so on. He now has a boutique in Saint-Avé open to all", explains the chef.

Where to buy? Nectar de Thé, Centre commercial Hyper U, 56890 Saint-Avé
www.nectardethe.com

The flower of La Paludière du Golfe, in Saint-Armel

"Nathalie Krone has been a salt worker for eighteen years, and took over La Paludière du Golfe in Saint-Armel. She produces truly magnificent, calibrated fleur de sel! As well as being a really pretty place, it's also an ornithological reserve classified as a Sensitive Natural Area (ENS), so we have to support her in this wonderful project!", supports Sophie Reigner.