Sophie REIGNER

Chef : 1 restaurant

Presentation

100% self-taught, Sophie Reigner trained as a secretary-accountant. But her passion is cooking, a hobby for her own enjoyment and that of others. In 2012, she entered an amateur cooking competition at the Thalasso in Douarnenez:"I met a number of chefs there, who encouraged me to continue in this direction, but that was as far as it went at first," she recounts.

Sophie Reigner decided to spend a season at La Table d'Aimé, a gourmet restaurant in Rivesaltes.I'd never set foot in a restaurant kitchen," she says, "and yet I immediately felt in my element."Then, through a mutual acquaintance, she met chef Alan Geaam. "Self-taught himself, Alan gave me a place in his kitchens. I worked at the Saint-Germain address and at AG Les Halles. I stayed for three years."

Then Sophie Reigner took the plunge, returned to Brittany and opened her own restaurant, Iodé, on February 14, 2020. "I came back to my land, where I knew the products, the producers and the suppliers well."As its name suggests, the restaurant's menu puts iodine in the spotlight, from amuse-bouche to dessert. "I propose a land-sea cuisine for which I work with seaweed and seawater, a direction in which I'd like to go even further..." She immediately receives 2 toques, followed by a 3rd in 2022.

F.H.

Biography & Awards

1972 Naissance à Nantes

2015 AG Les Halles, auprès d’Alan Geaam

2020 Bénéficiaire de la Dotation Gault&Millau pour les Jeunes Talents

2020 Ouverture du restaurant Iodé, à Vannes, avec l’aide de la Dotation Jeunes Talents Gault&Millau

2022 Trophée Cuisine de la Mer, des Lacs et des Rivières

2022 3 toques