Jonathan DATIN

Chef Jonathan Datin celebrates mushrooms from starter to dessert at his gourmet restaurant L'Edulis, in Granville.

Presentation

"My grandfather and uncle were bakers, so I wanted to follow in their footsteps. At the age of 17, Jonathan Datin began an apprenticeship at the Manoir du Lys in Bagnoles-de-l'Orne (Orne )."Chef Franck Quinton passed on to me his passion for mushrooms. With a colleague, we used to pick them in the woods to make pan-fried dishes. "

Once he had earned his BP, the young commis set off to meet the "pope of mushrooms", Régis Marcon. At his restaurant in Saint-Bonnet-le-Froid (Haute-Loire), he deepened his knowledge of this delicacy and accompanied the chef, who was then on the fast track to awards. "We were looking for the Holy Grail. Jonathan Datin went on to take on new challenges with Philippe Gauvreau at La Rotonde - casino Le Lyon Vert, in Charbonnières (Rhône), but he missed mushrooms! After two years of loyal service, he returned to Régis & Jacques Marcon's brigade. In 2008, they appointed him head chef of their Bistrot La Coulemelle.

In 2010, Jonathan Datin set sail for La Maison de la Marine, in Cancale, to take the helm. "Over theyears, I began to think about setting up my own business. I felt ready. I was ideally looking for a place in Avranches, where I was born, but I soon realized that, at weekends, the town was dead. Everyone was rushing to the coast. "

In 2013, Jonathan Datin finally settled in Granville. "I transformed a former couscous into a gourmet restaurant," he says, and christened it L'Edulis, in reference to the scientific name for the Bordeaux boletus ,Boletus edulis. Naturally, the chef celebrates the mushroom from starter to dessert. " Gault&Millau quickly awarded him 2 toques.

In 2021, Jonathan Datin is redecorating his restaurant, taking his inspiration from the plant world, in keeping with all the wild herbs and plants that garnish his dishes.

B.G.