International
Nicolas LE TIRRAND
Chef : 1 restaurant
Unlike many chefs, catering was not a vocation for Nicolas Le Tirrand. The great-grandson of hoteliers and the grandson of a pork butcher, this Morbihan native nevertheless went to hotel school.
From then on, he gained experience with Jean-Marie Amat at the Auberge du Marais (Bordeaux), Jacques Thorel at the Auberge Bretonne (La Roche-Bernard), and Philippe Le Lay at Larmor-Plage. Le Lay, an Alain Ducasse alumnus, saw in him a promising future and sent him to the Plaza Athénée. " It was a real springboard, a real school of life and training. Every plate was a constant challenge," he recalls.
Six years after joining the Parisian palace, Nicolas Le Tirrand left as chef de partie at the George V's Le Cinq restaurant, working under Éric Briffard. A new adventure followed in 2010, when he joined Frédéric Vardon to open Le 39V.
But Nicolas Le Tirrand's most memorable experience was the five years he spent as executive chef at Alléno Paris (Pavillon Ledoyen) from 2014 to 2019. " There was a real rethink in the way we thought about recipes, how we thought about products, how we worked with them," he explains.
After a few months at Lasserre (Paris), Nicolas Le Tirrand decided to return to his native Brittany. With his brother Mathieu as head waiter, they created Sources in Lorient in 2020, immediately rewarded with 2 toques and the Tradition d'Aujourd'hui Gault&Millau Bretagne 2022 trophy.
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