Olivier SAMSON

Chef : 1 restaurant A pure Breton born in Loudéac, Olivier Samson trained with Patrick Jeffroy and then with Maison Pic, and went on to shine at La Gourmandière in Vannes, before taking over the reins at Domaine du Liziec, a new gastronomic hub.

Presentation

" You can't refuse a project like this! "Olivier Samson is well aware of the opportunity he was offered by Laurent and Philippe Davalo, the owners of Domaine du Liziec, when they called on him to create a genuine gastronomic hub. " They were already coming to my place, La Gourmandière, for all their business meals. One day, they came to me and said, "Stop looking, we've got something for you and we don't want anyone else but you!" "

From Loudéac to the Côte d'Azur, a path of excellence

A pure Breton born in Loudéac, Olivier Samson trained at the Lycée Hôtelier in Dinard, before going on to Patrick Jeffroy's fine, tough school, the ideal way to get to know the sea. This was followed by some great spots: Le Club in Cavalière, Maison Pic and Parc des Eaux-Vives in Geneva with Fabrice Vulin. In 2009, he took over from Olivier Brulard at La Réserve de Beaulieu, and it was there that Gault&Millau took notice, confirming the three toques acquired by his predecessor in his first year.

La Gourmandière, ten years of success in Vannes

" After two years at Beaulieu, I already had plans to set up my own restaurant. With Aurélia, who's from the Drôme, we first thought of moving closer to home, but she convinced me: "You love Brittany, let's go there!" Vannes seemed a good compromise, close to the sea, a beautiful town on a human scale ". Success came almost immediately: two first toques in 2013, the third in 2015 and a Prix de l'Innovation at the Gault&Millau Tour 2014. At the time, reviewers emphasized the high quality of the chef, immersed " like a fish in the Gulf, wriggling and very sharp ". He became president of the Club des chefs du golfe du Morbihan, a leading figure in Vannes gastronomy, and maintained his three toques for ten years.

Domaine du Liziec, carte blanche for a new chapter

The project came to fruition in 2024, based on total trust with the owners. " They brought me on board to consolidate and perpetuate our agreement. Here, I have complete carte blanche, right down to the color of the tablecloths and the choice of knives. I can cook the way I like, the way I feel, and that's a real pleasure for a chef. I've been able to build a great team around me, with Nathan Mégret the pastry chef, in line with my own values: impeccable, professional and relaxed service ".