Takashi AOKI
Chef : 1 restaurant Takashi Aoki, chef of the Brut restaurant in Guérande, sublimates local and seafood products. Trained in Japan and France, he combines rigor and creativity to offer a refined cuisine that has been awarded two toques.
Born in Miyagi prefecture, north of Honshu, Takashi Aoki fell in love with French gastronomy at an early age. Trained at Hiramatsu in Tokyo, he left Japan in 2006 and settled near Rennes, working for a company specializing in the deep-freezing of fresh produce for Japanese restaurants. This first experience in France enabled him to familiarize himself with French products and quality standards.
"After a few months, I was lucky enough to be hired by David Etcheverry at Le Saison restaurant in Saint-Grégoire. I learned a lot from him, and later returned to La Rochelle," says Takashi. Determined to work for Michel Bras and Bernard Pacaud, he realized this dream by joining their teams, before spending five years at L'Ambroisie and a spell at Laurent Petit's Clos des Sens, consolidating his experience in French haute gastronomy.
Brut à Guérande: promoting the ocean and local producers
His first chef position was at Zébulon, Palais Royal , where he stayed for almost four years, followed by a short stint atHideki Nishi 's Neige d'&Eacut e;té. For the past three years, he has been in charge of Brut, Florence and EricAlbaret 's restaurant in Guérande. "I try to create a refined cuisine, highlighting the region's finest produce, particularly from the ocean," he explains.His work has been rewarded withtwo toques and a "Cuisine de la Mer, des Lacs et des Rivières" trophy.
A cuisine based on a network of producers
Takashi Aoki relies on a solid network of small local producers to select the best products. His philosophy is to sublimate ingredients with precision and respect, while maintaining a simple, elegant style .
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