Quentin DURAND

Chef : 1 restaurant Passionate and creative, Quentin Durand, 2 toques, unveils his gastronomic universe at Maison Vermer in Saint-Malo. A refined cuisine where each dish tells a story.

Presentation

A Breton from Pont-l'Abbé, Quentin Durand boasts the CV of a champion. After a first experience at Le Nouveau Monde in Saint-Malo, with Stéphane Haissant, who was chef at La Tour d'Argent, he went on to work with a number of big names, learning everything he could and knowing everything he could: Patrick Jeffroy in Carantec, Nicolas Sale at K2 in Courchevel, and Casadelmare in Corsica, before a short stint with Anne-Sophie Pic. "I wanted to experience the atmosphere of a very big house. "

Quentin Durand then joined the Les Airelles group and Pierre Gagnaire's signature restaurant at La Bastide de Gordes. "I arrived as a chef de partie, and became sous-chef after two years." Staying with the group, he then found his first position as chef at Pan deï Palais, a small, discreet palace in the heart of Saint-Tropez .

The success of Maison Vermer

The desire to return to Brittany was too strong. He began to look around the region, leaning more towards the coast, which he found more promising. "My partner Sophie and I visited just one place, called Le Coude à Coude, in Saint-Malo, and it turned out to be the right one.The owner wanted a chef, so we seized the opportunity, and we don't regret it. "

Indeed, Maison Vermer was an instant success, and 2 top toques crowned the work of the first six months. "At lunchtime, we offer a menu at €39, which is very popular.In the evening, we also have a menu and an à la carte menu, and the cooking is a little more elaborate, but we're not setting any targets for the moment, we want to do things right and little by little. "