Sharon LE GLATIN

Pastry Chef : 1 restaurant

Presentation

Jason Le Glatin was born in 1991 in Fillé, in the heart of the Sarthe region of France. At the age of 20, he joined the kitchens of the Bistrot Lyonnais, in Paris, as part of the Ducasse group. "It was very tough, but I learned a lot. And that's where I met Sharon. "

Born in 1989 in Manila, Philippines, into an English-speaking family, Sharon is a lover of cooking "and more particularly pastry", she points out with relish . "Itwas in the kitchens of the Bistrot Lyonnais in Paris, part of the Ducasse group, that she met Jason Le Glatin ."With Jason, we then worked in London, at the Hibiscus, then at Arcé, in Saint-Étienne-de-Baïgorry, and finally at the Hôtellerie de Plaisance, first with Cédric Béchade, then with Ronan Kervarrec. "

Their professional paths then diverged. The pastry chef launched a successful home pastry business, while Jason Le Glatin helped open the Auberge de Bagatelle in Le Mans, where he ended up as sous-chef.

After a few years, as they approached their thirties, the couple felt it was time to open their own restaurant. "It wasalways clear that it would be 50/50, both in terms of responsibilities and culinary influence," says Sharon. Our cuisine is Franco-Philippine, and every dish is imagined in terms of our dual culture, desserts included. "

A leitmotiv that guides the young couple on a daily basis, including when it came to choosing a restaurant name. They took over the Auberge du Rallye and renamed it Nipa, a term which in the Philippines refers to the palm leaf used to roof traditional houses.

Success came swiftly, and the 2 toques came naturally, rewarding the excellent work in the dining room orchestrated by Julien Gangneux, a former member of Arnaud Donckele's team.

F.T.