Marie FROMAGER

Chef de service : 1 restaurant

Presentation

Catering was not an obvious choice for Marie Fromager. Despite having been"bathed in good food" as a child, she initially studied graphic production. "After that, I got a bit lost and worked in a factory as a lathe operator," she recounts.

In 2015, she made the switch to waitressing at Le Pavé d'Auge, in Beuvron-en-Auge (Calvados). "It opened my eyes to a profession I didn't know anything about, and which I immediately loved."After obtaining her Certificate of Professional Qualification (CQP), she left for seasons in Courchevel, Corsica and Brittany, stopping off at Le Pavé d'Auge"to help out".

Three years later, with her partner Nicolas Péoc'h, Marie Fromager answered an advert for the Auberge des Glazicks. "That'show I ended up in Olivier Belin's kitchens in Plomodiern. I fell in love with the place and the bosses, who helped me evolve. They gave me a different vision of the restaurant business."Since then, Marie Fromager has become a restaurant manager and won the Prix d'éloquence at the Gault&Millau Tour Grand Ouest 2021. She was also awarded the Jeune Talent Service en Salle Bretagne 2022 trophy, the same year that Oliver Belin was named the region's Gault&Millau d'Or.

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