Kevin VÉDRINES
Viscerally attached to his native region, Kévin Védrines succeeded his father at the helm of La Littorine, a beautiful hotel-restaurant in Banyuls-sur-Mer.
Kévin Védrines has been immersed in the restaurant business since birth, and has never seen himself as anything other than a chef with a saucepan or a pastry bag in his hands. It was quite naturally with his father, Michel, chef at the Villa Duflot in Perpignan, that he did his first internships .
A family tragedy that changed the destiny of La Littorine
"I got my cookery diploma, but also a CAP in pastry-making, which taught me a lot, both in terms of rigour and technique."After graduatingfrom La Galinette in Perpignan , Kévin Védrines worked forthree years at Le 17 in the same town, before his father offered him the job of pastry chef atLa Littorine in Banyuls.
Thefather-sonduo worked well together, but it was a tragic event - a serious motorcycle accident that left his father without a leg - that propelled him to the helm of La Littorine. the owners offered me this challenge, which I accepted immediately," explains Kevin Védrines. I knew the establishment well andhad already left the pastry chef's post to return to starters andfish.Today, I'm continuing my father's work, while bringing my own vision of cuisine, which is undoubtedly a little more contemporary." A cuisine awarded the Trophée Cuisine de la Mer Occitanie 2025.
