Franck BRETON

Chef : 1 restaurant A former student of Akrame Benallal and Nicolas Isnard, Franck Breton returned to his native region in 2018 to open Les Arpents, in Amboise.

Presentation

When you spend your entire childhood in Petit-Pressigny - a village of barely 300 souls in the heart of Touraine, but which, thanks to the Dallaisfamily' srestaurant La Promenade, every good eater knows is on France's map of fine dining - it's undoubtedly difficult to escape a destiny as a chef .

"However, even though my parents and I ate there regularly, I never worked at La Promenade, not even for an internship, recounts Franck Breton. Once I'd finished school, all I wanted to do was leaveLe Petit Pressigny.I went tothe Tours hotel school and, on leaving, I was lucky enough to be able to work at the Château des Sept Tours with Akrame Benallal, who was to become Grand de Demain Gault&Millau two years later. "

Great experiences in Burgundy

When Akrame Benallal left Touraine for Paris, Franck Breton decided not to follow him, preferring to join Nicolas Isnard at the Auberge de la Charme in Prenois. He stayed there for six years - "a wonderful, enriching experience " - before applying for a position as second-in-command at Marc Meneau. However, the deal fell through (l'Espérance was on the verge of closing its doorsfor good ), and Franck Breton opted to join Abbaye de la Bussière, a beautiful mansion in the Côte-d'Orregion, where he worked with Emmanuel Hébrard, then Guillaume Royer.

Opening Les Arpents with his partner Jérôme Lognon

The desire to return to his homeland arose, and the opportunity to jointhe famous Les Hauts de Loire estate in Onzain as second chefpresented itself at just the right moment. "But I was already planning to set up my own business. With my oldaccomplice Jérôme Lognon, a seasonedrestaurant manager I've known since childhood, we decided in 2018 to open our own restaurant in the heart of Amboise. a first chef's hat after just a few months in business, a second in 2024, a Tradition d'Aujourd'hui trophy in 2025, a large and loyal clientele . .. "We're delighted to be able to open our own restaurant in the heart of Amboise.le ... "We're delighted with what we've achieved in just a few years," confides Franck Breton, " but we're obviously awarethat this success isfragile. In our business, it's vital tokeep challenging ourselves on a daily basis . "