Baptiste DAY

Chef : 1 restaurant

Presentation

Born in Brittany in 1986, Baptiste Day grew up in a family where dishes were built around "simple, market-style cooking, in tune with the seasons and respectful of people". Buoyed by this vision of "eating well", he naturally decided to train at the Lycée Hôtelier in La Guerche-de-Bretagne (Ille-et-Vilaine).

Five years later, one of his former tutors (Guy Guilloux, of La Taupinière, Pont-Aven) helped him find his first position at L'Ambroisie, Paris. In Bernard Pacaud's brigade, he started out as a commis, with a promising curiosity: "After L'Ambroisie, all doors open", he assures us. Two years later, he joined Alain Passard's Arpège, where he discovered "a radically different cuisine". Later, Baptiste Day joined Pascal Barbot's Astrance, where he worked with fish : "These are houses that make a huge impression" , he admits.

In 2014, he helped open Le Servan, alongside chefs Tatiana and Katia Levha. Three years later, they helped Baptiste Day open his first restaurant, Capitaine. Now the sole master on board, the chef emphasizes the family spirit, which goes hand in hand with market cuisine that is simple, "as authentic and sincere as possible". He has been crowned with 2 toques Gault&Millau since 2020.

T. L.