Jason LE GLATIN

Chef : 1 restaurant

Presentation

"It's true that at school things didn't necessarily work out too well for me. I don't come from a family of cooks, but one of my favorite TV shows was Robuchon. I've always been attracted to cooking, and I couldn't wait to start an apprenticeship." Jason Le Glatin, born in 1991 in Fillé, in the heart of the Sarthe region, did a lot of hard work before returning to his hom eland. At the age of 20, he joined the kitchens of the Bistrot Lyonnais, in Paris, as part of the Ducasse group. "It was very tough, but I learned a lot. And that's where I met Sharon. "

They went on to work in London at L'Hibiscus, then at Arcé in Saint-Étienne-de-Baïgorry, and finally at Hôtellerie de Plaisance, first with Cédric Béchade, then with Ronan Kervarrec.

Their professional paths then diverged. "Our daughter Maya was born in 2016, we had moved back to the Le Mans area and Sharon started a home-based pastry business. It worked very well and allowed us to have a family life that suited us. At the same time, I opened the Auberge de Bagatelle in Le Mans, where I ended up as sous-chef, " says Jason.

After a few years, as they approached their thirties, the couple felt it was time to open their own restaurant. They wanted a place where every dish was imagined in terms of their dual cultures.

A leitmotiv that guides the young couple on a daily basis, including when it came to choosing a restaurant name. We absolutely wanted to open in Fillé, or right next door," explains the young chef. When the Auberge du Rallye was put up for sale, we didn't hesitate. We chose to rename it Nipa, a term which in the Philippines refers to the palm leaf used for roofing traditional houses. "

Success was swift and the 2 toques came quite naturally, also rewarding the excellent work in the kitchen orchestrated by Julien Gangneux, a former member of Arnaud Donckele's team.

F.T.