Marine HERVOUET

Chef : 1 restaurant Trained by Alain Passard and Bruno Verjus, Marine Hervouet opened Dames in Dol-de-Bretagne with sommelier Pascaline Albicini. Since the summer of 2025, their table has been sold out every time it's served.

Presentation

Doubtless influenced by her godfather and godmother, both of whom were passionate about good food, Marine Hervouet remembers being driven by a passion for cooking from an early age. She entered the CFA at the age of 16, full of energy and a thirst for learning, where she met her future companion Pascaline Albicini, also a chef, and flew to London when she was still under 18 to work for two years alongside Alyn Williams at the Westbury. "It was a very profitable first experience working alongside a committed chef and excellent technician , from whom I learned a lot ".

From l'Arpège to the Table de Bruno Verjus

The young woman dreams of great restaurants, and it's in Paris that she wants to pursue her career. Alain Passard's pure, instant cuisine fascinated her. She crossed the Channel and settled in rue de Varenne for five years. She started out as a commis and ended up as sous-chef, not without having also dabbled in events management alongside the chef. "In 2017, I left L'Arpège to join Bruno Verjus' team in the 12th arrondissement. Obviously a completely different chef profile, but someone just as passionate, with a great culture, and alongside whom I contributed in all modesty to the then-growing renown of the establishment. "

Dames, a Breton table that never lets up

Marine and Pascaline (the latter of whom has worked alongside Joël Robuchon and Jean-Pierre Vigato) have been thinking for some time about opening their own restaurant. Pascaline, a native of Saint-Malo with a passion for wine, is an advocate of Brittany. But the young couple preferred to get away from the major tourist centers, and bought a former truck stop in Dol-de-Bretagne. "It may have come as a surprise, but there isn't a huge choice in the area. We're a two-minute walk from the TGV station, not far from the expressway and the sea. After a year in business, we're completely satisfied. Our only regret? We're turning people away at every service. But we don't want to increase our number of covers, which would compromise the quality of our plates and service.