Dominique KERVAN-FEISTHAUER

Chef : 1 restaurant

Presentation

"During the 1980s, my parents ran Le Relais de Saint-Herbot in Finistère. To achieve this, Dominique Kervan enrolled at the CFA in Quimper and did her apprenticeship at Bourhis, in Rosporden, also in Finistère. In 1991, after graduating, the young apprentice took her first real steps in Switzerland, in Champéry, at Le National. After two years, she returned to Rosporden to study for a Catering CAP.

At just 21, with her partner Richard, she opened her first bar in Quimper, then a second in Roscoff. "I was a very young mother. I wanted to set up my own business, but also enjoy my children. As the daughter of restaurant owners, I didn't see my parents very much. I was very happy, but I didn't want to reproduce the same pattern."

From 2001 to 2008, Dominique Kervan took a break and accepted a job as a catering manager in a supermarket in Saint-Pol-de-Léon. I still had the idea of opening my own restaurant," she says, "but I was waiting for my children to be more independent. In 2008, they were! Finally ready, she took the plunge. "A customer told me there was a place for sale in the town. I visited it. In just a few months, the couple transformed the former video store into a restaurant, which they named Dans la Grand'Rue. "My objective was clear: to sublimate exclusively local products, in particular those from the Ty Coz farm a stone's throw away, and to revisit the classics of French gastronomy." Thus, the chef offers, among other things, a Breton cassoulet and no less than eight vegetables per plate.

Over time, the establishment acquired a fine reputation in the region, then expanded. "We started with 38 covers. The creation of the terrace enabled us to add 20 more. In 2022, we bought out the adjoining clothing boutique and increased our capacity to 85. At that point, we stopped the crêperie service we were offering within the restaurant, as it was no longer manageable. "From now on, Dominique Kervan wishes to devote himself fully to refined, innovative and demanding cuisine: a wise choice which will enable him to obtain his first toque in June 2023.

B.G.