Corentin OGOR

Chef : 1 restaurant

Presentation

At just 25 years of age, Corentin Ogor can look back on a successful career. His Bordeaux internships speak for themselves: Bernard Magrez's La Grande Maison, where he worked under Joël Robuchon, and Gordon Ramsay's Le Pressoir d'Argent.

At the end of 2017, he headed for the United States. Thanks to a teacher, Corentin Ogor had the opportunity to work as a chef de partie at the Ritz-Carlton Dove Mountain, in Arizona."I had the opportunity to discover all the hotel's cuisines, from gastronomic to banquet to bistronomic," he explains. A year after his arrival, he felt the urge to travel. He left for the Philippines and Thailand for four months.

With his BTS in hand, the Breton headed back to Aquitaine, to Créon, at the restaurant La Table. There, he trained as a manager, a useful skill for the man who is already thinking about opening his own establishment. Indeed, 2021 marks the start of a new adventure. With his partner, Klervi Tanniou, they set up Haut-Linage, in Penmarch (Finistère). In his very first year, the chef was noticed by Gault&Millau, who awarded him the Dotation Jeune Talent. "It gave us extra credibility and confirmed that our project was reliable," explains Corentin Ogor. In 2022, the Guide Jaune once again awarded him the Jeune Talent trophy and 2 toques to Le Haut-Linage. "It's amazing! It confirms us in our choices, in our cooking. It motivates us to go even further and give our customers even more."

I.B.

Its restaurants

Open

13/20
Chef's Restaurant

Haut-Linage

Address 29760 PENMARC'H

Chef Corentin Ogor

Cooking French | Healthy cooking

Budget 52€ à 86€

Its recipes

Main dish

Saint-pierre, zucchini, coconut, parsley & pea coulis

Corentin Ogor, chef at Haut-Linage restaurant, introduces us to a light, verdant dish: saint-pierre, followed by zucchini, coconut, parsley coulis and peas.

More information

Chef Corentin OGOR

Restaurant Haut-Linage
29760 PENMARC'H