Fabrice SÉBIRE

Chef : 1 restaurant

Presentation

"Being from Honfleur, there were two optionsopen to me:fishing or catering," says Fabrice Sébire. He opted for a CAP (vocational training certificate) at the ICEP in Caen and, at the same time, an apprenticeship at L'Absinthein Honfleur. The young commis took his first steps alongside Gérard Bonnefoy atLa Terrasse et l'Assiette in Honfleur, where he progressed to the position of demi-chef de partie. " That's whenI decided to go into gastronomy.

In 1994, Fabrice Sébire moved to Paris. After a stint at La Dariole de Viry, in Viry-Châtillon (Essonne), he joined Manuel Martinez's brigade at the legendary Tour d'Argent.Perched on a small cloud, he has no intention of coming down. Motivated, he continued his ascent in the City of Light's gourmet restaurants, joining Guy Martin's team at Le Grand Véfour. " During this period, I also did some consulting work for him in Japan, in Tokyo and Osaka. Alain Senderens noticed him and asked him to assist him at Lucas Carton for a year. In 2002, he took up his first chef's position at Le Pouilly, near Melun.

I couldn't go any higher," he says, "so it was time for me to take the plunge." In 2004, chance brought him back to Honfleur. There, he visited a small restaurant with a pretty courtyard. "Originally, I wanted toset up ina big city like Caen or Rouen, but I fell under the spell of this establishment." In 2004, the chef bought Le Bréard. "My idea was to reproducethere what the mastershad instilled inme: theart of condiment of Guy Martin or the precision of cooking and seasoning ofAlain Senderens. "Over time, the entrepreneur forged his own identity, quickly earning2 Gault&Millau toques and transforming the building in his own image, with regular renovations. "We've even acquired rooms and a charming gîte around the restaurant: La Maison des Arts and Le Six."