Victor BETTON

"I went to the Ferrandi school and did several internships with Alain Ducasse. When I graduated
with my diploma, I ended up at the Plaza Athénée, where I spent a year working alongside
Romain Meder. "A great experience that continued with flying colors: the opportunity to join
guillaume Gomez at the Élysée Palace. "I was there for two years, and it was very enriching in many ways.
in many ways. "

The young man then took his destiny into his own hands. The year was 2020. "My wife and
wife, we wanted to see other shores. So we moved to Polynesia,
tahiti, where I worked as a home chef for almost two years. "Back in France
for a first stop in Brittany, at Le Nessay in Saint-Briac-sur-Mer, just across the
side of the Rance River from the corsair town. There he met up with Thomas Estrader, with whom
estrader, who went on to open his own restaurant in Marseille.

The idea began to take root - to have his own place, to work the way he wanted, and in this region he was beginning to know well.
and in a region he was beginning to know well. "I'm originally from Lavallois, but I've always been attached to Brittany
always been attached to Brittany. And then I started to forge links with certain producers, which I wanted to develop further.
producers, which I wanted to deepen. "

When the opportunity arose, he didn't hesitate. In the heart of the city, Betton Fils was born.
in a cosy setting with exposed stonework and parquet flooring. Master on board, he can work
as he wished. "We already work with almost 90% local produce. Everything is homemade
we buy very few processed products, we flavour our own vinegars and oils
our own vinegars and oils, and I make all my own preparations, with as little wastage as possible.
as possible. And when it comes to fishing, from Erquy or La Turballe, we prefer fish that are not overfished.
that are not overfished, such as dogfish or sea bream. "

Betton Fils' excellent start doesn't make his head spin, however. "For the
the format suits me very well. I sleep well at night! "And it's true that he has already
found his place in Saint-Malo, winning two toques and 13/20 with a cuisine that's both
freshness, such as mackerel à la flamme, diving scallops with bearded
scallops with braised beard and truffle... "If I were to develop the restaurant, it would be
the restaurant, it would be to create a grocery store with products that I manage to obtain
that we don't have easy access to. What I want is for people to have a great time
people have a great time, discovering flavors and aromas that are sometimes
nuggets, both on the plate and in the glass. "This is how he nourishes his
his cellar with organic and biodynamic wines, and has recently begun a
collection of chartreuses