Thierry SEYCHELLES

Chef : 1 restaurant

Presentation

"My mother comes from a family of Breton farmers and my father, of Laotian origin, loved to cook. This same passion for the product united them, and they passed it on to me", says Thierry Seychelles. From 1992 to 1994, he studied at the hotel school in Pontivy (Morbihan), where he obtained a BEP and a CAP, while doing his apprenticeship with Georges Paineau, at the restaurant Le Bretagne, in Questembert. "I met a Compagnon de France there, who suggested I join them," he says, and was hired by Gilbert Isaac at La Fermette Marbeuf. Before doing his military service, the young commis finishes his season in a pastry-chocolate shop in Tours.

Free of his obligations, he returned to the capital, "I still had a lot to learn". To do so, he joined Alain Passard's brigade at the L'Arpège restaurant, as chef de partie. "After that, I wanted to learn about Mediterranean gastronomy. Who better at the time than Alain Ducasse?" He then earned a position as first assistant in the kitchens of the legendary Louis XV in Monaco.

Homesick, Thierry Seychelles returned to his native Brittany in 2000 and settled at the Domaine de Rochevilaine, in Billiers (Morbihan). The assistant chef flourished there for four years. Once he had recovered, one of his former colleagues informed him that the Pourcel brothers were about to open a new address in Shanghai, Sens & Bund. "The project was crazy. You rarely see creations like this in France. In the end, Thierry Seychelles returned to France earlier than planned. As the Pourcel brothers were less highly rated by some guidebooks, their partners scaled back their ambitions.

After a detour via the hotel-restaurant La Signoria, in Calvi, Thierry Seychelles returned to Brittany to join forces with the Kaczorowski sisters. As a result, he became chef-owner of Le Roscanvec, in Vannes. "The restaurant was initially nestled in the stables of the mansion of the same name, which we bought in 2018". After more than two years of renovation work, the Roscanvec has taken its place there. "We've also created four guest rooms." In a gastronomic spirit, Thierry Seychelles is writing a new chapter here, his own culinary history: a cuisine based on local produce but without borders! Gault&Millau named him Jeune Talent in 2007 and quickly awarded him 3 toques.

B. G.