Jérémie LE CALVEZ

Chef : 1 restaurant

Presentation

"I used to spend all my vacations in my father's smoked fish business," recounts Jérémie Le Calvez, who links this memory to his desire to cook. Following in his brother's footsteps, the teenager began an apprenticeship in Vannes. But at the very start of his career, a serious scooter accident kept him out of the kitchen for two years, prompting him to reflect deeply on the meaning of his professional project. "It was chef Philippe Jaffrezo, who looks after private dinners at the Ploemeur golf course, who came back for me."

He then opened a new page in his young career by taking up pastry-making. The inspiringly serene chef amassed a wealth of experience, from training with baker Jean-Luc Coupel, in Rennes, to a position with pastry chef Didier Piquet at the Auberge Grand Maison in Mûr-de-Bretagne.

"I never wanted to be a pastry chef, or a baker, or a chef. I wanted to be a restaurateur. I planned to combine all these skills with the aim of opening my own business", he confides. It's only a short step from pastry-making to cooking, and Jérémie Le Calvez will be taking it at Le Bretagne, in Questembert. "I was recruited there for my pastry-making skills, but I ended up as head chef," he says, staying on for seven years before a stroke disrupted his professional progress. In the end, however, the chef didn't doubt for long, and settled in Saint-Malo, at La Duchesse Anne. It's in the delightful seaside and vegetable-growing region of Saint-Pol-de-Léon that he owns his restaurant for the first time, at La Pomme d'Api, in 2012. Gault&Millau quickly awarded him 3 toques and the Techniques d'Excellence Grand-Ouest trophy in 2017.

B. C.