Philippe LE BIGOT

Chef : 1 restaurant

Presentation

"I'm self-taught, I started from scratch," confides Philippe Le Bigot. After training at the Lycée Hôtelier in Trégunc (Finistère) and experience in Aigues-Mortes (Gard) and Alpe d'Huez (Isère), he became head chef of a brasserie in Corsica at the age of 23.

In 1994, he headed for the Côte d'Azur as chef at a private beach in Golfe-Juan. "It was my first experience of running a kitchen on my own," he recalls. Four years later, after a detour to Le Champenois in London, he took his first steps in gastronomy with David Martin at L'Auberge, Boulogne-Billancourt, as second to Denis Bernal.

Then it was back to Brittany, in Carnac, as sous-chef at Le Ratelier for a season, then at the Thalazur thalasso hotel for four years. "That's where I learned to manage large teams and a hotel. That'swhat enabled me to leave for Simson Beach, in Saint-Martin."Philippe Le Bigot continued his Caribbean adventure at Le Christopher, in Saint-Barthélemy.

Finally, in 2008, the chef moved to Brest to open Le M Restaurant. "The beginnings were difficult, as I was taking over a house that was already a fine establishment."Proof that he rose to the challenge, he was awarded 2 toques in 2011, followed by a 3rd in 2019. In 2022, Gault&Millau awarded him the Techniques d'Excellence Bretagne trophy.

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