Christophe LE FUR

Chef : 1 restaurant Hailing from Cap Fréhel and trained at the Dinard hotel school, Christophe Le Fur honed his skills in Paris before taking over the Auberge Grand'Maison in Mûr-de-Bretagne, a Breton institution since 1954.

Presentation

« I fell into the pot as soon as I started at the Dinard hotel school », recalls Christophe Le Fur. A poor student in the classroom, the young lad from Cap Fréhel excelled from the very start in the kitchen and was never short of ambition. « At the end of my studies, I told a teacher I wanted to build my career in Paris ».

Parisian beginnings alongside Philippe Etchebest

He began his career at Le Clos Longchamp, the gastronomic restaurant of the Hôtel Le Méridien. Starting as third commis de cuisine, he became chef de partie for fish. « Back then, when you were Breton, they put you straight on that station, as if you'd been born on a trawler », he laughs. The young man worked alongside another chef in the making, in charge of meat: Philippe Etchebest.

Chef to the Rector of the Sorbonne and training with top caterers

He then became chef for the Rector of the Académie de Paris at the Sorbonne, where he delighted the great and good, from ambassadors to heads of state. « I took great pleasure in it. We served haute cuisine in the guéridon tradition ». When not on duty, the Breton broadened his experience with prestigious caterers such as Potel & Chabot, Lenôtre and Dalloyau.

Return to Brittany and the Auberge Grand'Maison

« I have buckwheat running through my veins », observes Christophe Le Fur, who eventually returned to the land of his childhood after a long Parisian career. He took over the Auberge Grand'Maison in Mûr-de-Bretagne, a Breton institution since 1954. He succeeded chef Jacques Guillo and set about making his mark with a new clientele. A collector of objects and books that once belonged to Paul Bocuse, the Breton created, on the death of his idol in 2018, a small lounge entirely dedicated to the iconic Lyon-born chef within his gastronomic house. The establishment has held 3 Gault&Millau toques since 2019.