Romain BUTET

Chef : 1 restaurant On the banks of the Loire, chef Romain Butet is at the helm of the 2-Toques Ververt restaurant in Montsoreau.

Presentation

"Before becoming a chef, I wanted to be an entrepreneur," confides Romain Butet. He began by completing a BEP apprenticeship with Jean-François Bodin at L'Aubergade restaurant in Gennes (Maine-et-Loire). He then went on to take a Bac Pro at La Maison d'à Côté restaurant in Montlivault (Loir-et-Cher). "I saw one of the most beautiful cold rooms of my careerthere !

In 2011, he joined Mickaël Pihours' brigade at Le Gambetta in Saumur. Then he decided to spend a few seasons abroad. "I wanted to see how things were done in other countries," he says, first moving to Switzerland and taking up the position of chef de partie at Olivier Vallotton's L'Olivier. "We were constantly swapping shifts and banqueting. I learned a lot there." He was also chef de partie for a few months at the Auberge de la Veveyse.

Keen to "learn English and continue traveling", he flew to Australia. "It was a great experience, with a different way of managing. From aculinary point of view, there were a lot of Asian influences, with a fusion cuisine." He returned to France a few months later and headed back to the Caribbean, to Saint-Martin, where he took on a position as second in command for a season.

In 2016, Pascal Favre d'Anne asked him to work as his assistant in his restaurant in Angers. "He taught me how to run a restaurant. These two years have helped me evolve a lot." So he's all set to open Ververt in 2019, in Montsoreau, with his partner, sommelier Hélène Guibrunet. Gault&Millau included him in the 2021 edition of book 109 - Le Sang neuf de la gastronomie française, and quickly crowned him with 2 toques.

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