Stanislas BRETAGNE
Chef : 1 restaurant At the helm of Le Veau d'Or de Rouen for over twenty years, Stanislas Bretagne offers a creative and gourmet vision of tripe, combining tradition and modernity.
It was in the family kitchen that Stanislas Bretagne discovered his passion for the art of cooking, fascinated by the gestures and techniques that transform raw produce into tasty dishes. He soon decided to make it his profession. In 1994, he began his apprenticeship with Jack Desmet at the Brasserie de Rouen, obtaining his CAP and BEP diplomas in 1996.
First steps in the kitchen: from Rouen to Paris
He then began his first season at Serre-Chevalier, then Compiègne, experiences which confirmed his choice despite a few disappointments. Determined, he moved to Paris as a commis at the Frères Blancs rotisserie, under Jacques Hiché. For four years, he served up to 1,000 covers a day at l'Arbuci and helped out at other group establishments such as Procope, Pied de Cochon and La Fermette Marbeuf, consolidating his mastery of classic techniques and the rigors of the trade.
Back to his roots
In 2002, he returned to Normandy and joined the Veau d'Or in Rouen. Accustomed to working with meat, he learned new techniques from David Roufosse, with whom he worked for fifteen years: " It was a perfect match. "Cutting, cooking, preparing offal... these skills fuel his " boundless " creativity.
While the menu, rich in calf's liver, tripe and andouillettes, has remained unchanged for over twenty years, Stanislas innovates every day with a starter, main course or dessert depending on the products available. Far from clichés, he brings giblets up to date, winning over a loyal, renewed and more feminine clientele. His secret? Daring, as with his cannelloni of cow's udder with offal and full-bodied jus. " At first, customers were disconcerted, but eventually they gave in to the temptation, and it was a real hit! "
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