Jean-Baptiste PHILAU
From the Ritz in Ireland to the Four Seasons in Polynesia, Jean-Baptiste Philau's career took him from strength to strength, before he settled in Brittany and opened Récolte, his first restaurant in Bruz.
Trained at the Lycée Hôtelier in Dinard, Jean-Baptiste Philau began his career in some of the world's top establishments, gaining experience all over the world. Chef de partie at the Kilimandjaro in Courchevel, then at the Didier de Courten restaurant in Switzerland, he then moved on to the Four Seasons in Bora Bora, the Ritz-Carlton in Ireland and the Château de Mercuès. In 2012, he joined Saturne in Paris as sous-chef, a turning point in his career. Working alongside Sven Chartier, he discovers a more raw and natural approach to cooking, refocused on the product and respect for the seasons. This experience marked a change: he became interested in more direct gastronomy, where simplicity and sincerity of gesture take precedence.
A return to his roots
Back in Brittany, he took charge of the kitchens at Le Tire-Bouchon in Rennes for four years, before opening his own restaurant, Récolte, in Bruz in 2022. In this bistro with its uncluttered decor, he applies the principles that have marked him out: market cuisine, focusing on organic and local produce, with a single menu at lunchtime and an à l'ardoise menu in the evening.
