Gaëtan MORVAN

Chef : 1 restaurant

Presentation

Gaëtan Morvan turned to the restaurant business at an early age. "School wasn't for me. I had a sweet tooth, and it was a good way to travel," he confides. After gaining a BEP in pastry-making and an apprenticeship in Angers, he began working with Michel Guérard at Les Prés d'Eugénie (Landes), then at Alain Ducasse's Louis XV in Monaco.

In 2010, responding to his desire for greater creativity and a return to his home region, the young chef joined chef Laurent Saudeau's Manoir de la Boulaie. Two years later, he headed for Calvados to work at Alexandre Bourdas' Saquana in Honfleur. He continued his career at the Impérial Palace in Annecy (Haute-Savoie), working with Jean-Christophe Ansanay-Alex, whom he followed to Shanghai to open the Paris Bleu restaurant.

In 2016, after a spell at La Mainaz (Franche-Comté) as sous-chef to Mathieu Sagardoytho, Gaëtan Morvan decided to open a restaurant in Angers with his wife: Lait Thym Sel. "After six months, we were elected Jeunes Talents by Gault&Millau," recalls the chef. In addition to achieving the highest rating in the city of Angers (15/20, 3 toques), in 2022 he received the Grand de Demain trophy from the Gault&Millau Tour Loire."A lot of big names have had this award, so it makes us dream."

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