International
Gaëtan CRESPIN
Chef : 1 restaurant
"I was brought up on vegetables from the garden and poultry from the barnyard," says Gaëtan Crespin, born into a farming family. Very quickly, with the idea of adding value to home-grown produce, he trained at the CFA in Angers. When he graduated in 2001, his apprenticeship supervisor recommended him to the Flavio restaurant in Le Touquet, where he stayed for a year and a half. He then joined Alexandre Gauthier's kitchens at La Grenouillère. At this point in his career, the idea of opening his own restaurant was already brewing in his mind.
Five years later, Gaëtan Crespin took over as head chef at Les Fuchsias restaurant in Saint-Vaast-la-Hougue: "I was given carte blanche". In 2012, he took over the restaurant Au Bon Accueil, in Juvigny-sous-Andaine (Orne), with his wife Aurélie. Gault&Millau immediately awarded him a first toque (followed by a second in 2017) and the Jeune Talent Basse-Normandie 2013 trophy. The chef's cuisine is "sincere and generous, with an emphasis on simple, popular products. In a rural area, we also have the right to eat well," he says.
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