Luc MOBIHAN
Chef : 1 restaurant
Luc Mobihan is a free-spirited cook. "That's part of what my customers come for," he says. When he took over the Saint-Placide in Saint-Malo, he approached his new career project from the angle of pleasure and a balance between work and personal life.
It all began in Valenciennes, in 1984, at the Buffet de la Gare where, after training at the Saint-Nazaire hotel school, the young chef learned the codes of a gastronomic establishment. This first experience became the common thread running through a career marked out by fine addresses in tune with French tradition. First at Château de Brécourt, in Normandy, then in Morbihan at Jean-Paul Abadie's L'Amphitryon restaurant, where he was second chef for four years. "It was a family business. He was the chef with whom I spent the most quality time. And that's where I met my wife."
After a spell at the Auberge des Templiers in the Loiret region, where he gained experience with a brigade of some twenty cooks, Luc Mobihan obtained his first position as chef at Château La Chenevière, in the Calvados region. He completed his career at Château de Sully, where he stayed until 1999, before deciding to take a break from what he saw as a fast-paced career.
The chef finally returned to the kitchen in 2003, taking over the restaurant Le Saint Placide, in Saint-Malo. The Guide Jaune gave him an initial mark of 14/20, then 15/20 in 2007, with this glowing comment: "In just three years, he has established himself as the most exciting chef in the Saint-Malo area. " Luc Mobihan creates his signature baba on the occasion of the Route du rhum, laying the foundations for the successful Les Babas de Saint-Malo brand. In 2016, he and his wife Isabelle won the Accueil trophy at the Gault&Millau Tour Grand-Ouest.
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