Nolwenn CORRE

Chef : 1 restaurant At the helm of the family-run inn since 2014, Nolwenn Corre has transformed the establishment into a modern hotel-restaurant at the tip of Finistère, buoyed by an exceptional terroir and infectious energy.

Presentation

What energy! The Breton wind from the tip of Finistère is blowing in the right direction for Nolwenn Corre, a young chef who has been constantly on the move since she took over the kitchens of the family inn in 2014, which was bought by her grandparents in 1954 and subsequently run by her parents. However, nothing was taken for granted for Nolwenn, who had cut her teeth all over France.

From Corsica to Finistère, a vocation revealed

In 2014, she was working at Le Marinca in Corsica, alongside Jean-Luc L'Hourre, and didn't yet feel ready to take over. It was during a visit to Propriano by her parents that the idea germinated. The chef encouraged her, gave her confidence and even agreed to come to Brittany for two months to help her get started. Her nomination as a Gault&Millau Young Talent further strengthened her resolve: " These are milestones that help you build yourself up.

Ten years of transformation, from inn to gastro

Since then, the house has undergone a metamorphosis. A bistro has been created to fine-tune the gastronomic side of the business, the number of diners has been reduced from 80 to around 30, a spa has been installed in the garden and two additional bedrooms have been built. Today, Nolwenn can focus on the details: ceramics, tableware, employee well-being. " We've completed the major part of the business, and can now finally put the finishing touches to the service.

Exceptional terroir at the service of cuisine

With her head well made and her mind free, the chef remains attentive to her environment. The sea, livestock farming, market gardening: she's convinced she has " one of the most beautiful terroirs in France " ather disposal. Her arrival coincided with the boom in short distribution channels, with local producers breaking away from the big groups to develop direct sales. " This was a decisive win-win situation, enabling everyone to progress towards excellence .

The only cloud in this blue ocean is the increasingly complicated fishing industry. Restrictions, scarcity of sea bass, mackerel and even edible crab are all constraints that she incorporates into her cooking. But her morale remains high: "If the weather's good, 50% of the work gets done!