Quentin POIRET

Pastry Chef : 1 restaurant Trained in his family's restaurant, then at the Auberge de Bagatelle in Le Mans, Quentin Poiret is now responsible for the dessert menu at L'Atlantide in Nantes, after working alongside Jean-Sébastien Monné.

Presentation

Growing up with parents who were restaurateurs doesn't always inspire young people to take up the profession. Many turn their backs on the profession, often frightened by the working hours and staffing constraints .

Quentin Poiret is not one of them, even though, as he points out, "my parents ended up selling their restaurant in Le Mans to take over a tobacconist's shop, precisely so they could take a breather.As for me, I really grew up in the family restaurant and, from the age of 13 or 14, I was regularly asked to help out in the washing-up area, then later in the kitchen. the young man went on to complete a sandwich course, obtaining a "mention complémentaire" in pastry-making, and joined the Auberge de Bagatelle, just outside Le Mans, at the age of 19. It was his first contact with the world of gourmet restaurants, and the young pastry chef took a liking to it .

Heading for Nantes, he joins Jean-Yves Guého

Two years later, he left his native region to settle in Nantes. "I started out as a pastry chef at Le 1, Jean-Yves Guého's chic brasserie , before joining the parent company, L'Atlantide, a year later ." Up there, in the Saint-Anne district overlooking the Loire, Quentin Poiret spent three years learning the ropes at this fine establishment, where Jean-Yves Guého offers the people ofNantesthe city's finest meals .

Now serving as head pastry chef since 2023, Quentin Poiret was recently offered a new challenge with the opening ofLesLapins de la Butte, a bistro not far from L'Atlantide, where he is also responsible for the dessert menu. "A nice challenge and a different way of looking at the business, with desserts that are of course simpler than at L'Atlantide." Gault&Millau awarded him thePâtissier 2025trophy for the region.