Tom BLAIN

Chef : Rhiza Accompanied by his partner Camille Ntonga, Chef Tom Blain—who is not yet 25—didn’t hesitate to open his first restaurant in the heart of the Pays d’Auge, where he grew up.

Presentation

Let’s face it: these aren’t exactly ideal times for young couples looking to open their first restaurant. Yet Tom Blain and his partner, Camille Ntonga, didn’t hesitate when, at just over 20 years old, they first considered setting up shop. “I grew up in the countryside, not far from Lisieux, and I wanted to return to my home region, ” explains the graduate of the hospitality school in Douvres-la-Délivrande, near Caen. “When I started my studies, I spent quite a while torn between the kitchen and the dining room. I love interacting with guests, and even today, I never hesitate to step into the dining room to help Camille if needed.”

A love at first sight for a beautiful Norman farmhouse

Trained at La Clé de Sol in Pont-l’Évêque, then at the Hôtel d’Anjou in Angers (under Chef Kevin Bougard, winner of our Young Talents grant and now at the helm of Ancestral), it was during his time in the capital of Anjou that the young chef met the woman who would become his future partner, Camille Ntonga. “ The desire to settle down came naturally and quickly to us. We stumbled upon this former village bar and grocery store, a few kilometers from Lisieux, and fell in love with this typical Norman farmhouse. We welcomed our first guests there in June 2025.”

Currently working just the two of them ( “we limit seating to a maximum of 20, and this setup suits us perfectly,” explains Tom Blain*), the young couple has quickly built up a nice following of regulars at Rhiza, who are particularly charmed by the excellent value for money of its fresh, seasonal cuisine.