Agathe RICHOU

Pastry Chef : 1 restaurant Trained by Philippe Labbé and Christophe Pelé, Agathe Richou took over Avel Vor in 2022 in Port-Louis, with Camille Lacome.

Presentation

Like many cooks and pastry chefs of her generation, Agathe Richou chose to extend her studies at a general high school before joining a hotel management school to take a BTS. "I deliberately took my time, she explains. I did a few internships in the dining room, where I felt very comfortable, but I was also interested in pastry-making. So I decided to take a one-year "mention complémentaire" in "dessert à l'assiette" to be sure of my choice. And, at the end of the year, it was obvious. "

A decisive meeting at La Tour d' Argent

Not really interested in boutique patisserie- "the slow pace didn't suit me " - she opted for the restaurant business, and got her first taste of it at Le Cayola, one of the finest restaurants on the Vendée coast. "I then had the opportunity to work alongside Philippe Labbéat La Tour d'Argent. And, even though we were separated by a floor, it was there that I met Camille Lacome. We used to bump into each other at the badge machine," she adds with a laugh. The Paris adventure came to an end after a stint at Le Clarence with chef Christophe Pel é.

Long commuting times proved too much for the young couple, who left Paris and set up shop at La Mère Germaine, inChâteauneuf-du-Pape, at the time of theCovid epidemic. "We stayed for a short year, just long enough to earn a nice 14.5/20 and think about setting up on our own.In July 2022, we bought Avel Vor, a fine restaurant created in the late 1980s by the Gahinetfamily . We're delighted and honored to carry on their legacy." In 2025, Gault&Millau once again awarded them the fine mark of 14.5/20 and crowned Agathe Richou with thePâtisserie Bretagne trophy.