Guillaume LE BOZEC

Chef : 1 restaurant Guillaume Le Bozec has returned to his native Brittany to open the Agora restaurant in Vannes with his partner Delphine Dugor.

Presentation

"I've always been attracted to cooking, and it was a TV report on Bernard Pacaud that really got me going! "says Guillaume Le Bozec, who went on to complete a BEP (vocational training certificate) in cookery, which he supplemented with training in pastry-making.

His stint at Le Pressoir, in Saint-Avé, was a "real revelation" and convinced him to move into gourmet restaurants. He continued his training with Laurent Saudeau at the Manoir de la Boulaie, near Nantes (17.5/20 Gault&Millau), and discovered what it was like to work in a large brigade. Eighteen months as a commis at Troigros also proved to be a particularly memorable experience. "In addition to exceptional cuisine, I learned extreme rigor, organization and job allocation," he says, and decided to return to Le Manoir de la Boulaie, this time as chef de partie.

On the strength of his experience, Guillaume Le Bozec opened his restaurant Agora in June 2022, with his partner Delphine Dugor in the dining room. The chef prides himself on "a cuisine based on local produce, which I take on the road with a few spices. It's a cuisine of encounters that resembles my paintings!" For the chef is also a painter, and has decorated the restaurant with his own canvases, thus combining his two passions.

The menu changes at most every 10 weeks. Only one star dish remains on the menu, langoustines in buckwheat tempura, to showcase a Japanese technique applied to local produce. Buckwheat is the chef's favorite ingredient, and he uses it for everything from aperitifs to desserts.

Guillaume Le Bozec dreams of obtaining 17.5/20 and 4 toques from Gault&Millau, "like the chef at Manoir de la Boulaie! Today, we have a score of 12, which is already very good."

B. V.-L.