Ivan VAUTIER

Chef : 1 restaurant For thirty years, chef Ivan Vautier has been honoring Normandy in his Caen restaurant.

Presentation

For Ivan Vautier , it all starts with thedesire to please . "It'swhat'salways drivenme," he confides .In 1985, after graduating fromthe Douvres-la-Délivrande hotelschool inthe Calvados region, he took his first steps in the pastry kitchen with Michel Bruneau at La Bourride in Caen.Aftertwo years in this field, he devoted himself fully to cooking at Domaine Les Crayères in Reims, then at Jacques Le Divellec's in Paris. In 1989, he returned to La Bourride to assist Michel Bruneau. He left in 1990 to take up his firstposition as chef at the Relais de Courlande, near Versailles.

In 1994, he set off to discover new culinary horizons. He took charge of L'Île de Beauté, in Calvi (Corsica), but, homesick,decided with his partner Sandrine to strike out on their own and set up a business in Caen . "My parents were shopkeepersthere .Ihad my bearingsand my tiesthere, so it waseasier for me." The couple boughtan establishment in liquidation, whichthey transformedto suit their own image. Beforeopening,the chef gave it his name: Ivan Vautier .

We've never stopped pushing it to thetop, with theemphasis ontaste," he says, " and it's been asuccess! In 2004, theÉlysée Palace entrusted him with the task ofpreparing, in collaboration with Guillaume Gomez, the meal for the60th anniversary of the D-Day landings. "For theoccasion, Jacques Chirac and the Queen ofEngland sat at our table. We repeated theexperience in 2014, for the70th anniversary, in thepresence ofFrançois Hollande and Barack Obama." A hunter-fisher-gatherer by trade, Ivan Vautier has always been keen tohighlight Normandy's heritage, through its cuisine and crafts. In 2010, the chefdecided tocomplement hisgastronomic offering with the services ofatop-of-the-range hotel-spa,theHôtel & Spa Ivan Vautier, thus offering the city of Caen a fine 5-star accommodation .