International
Virginie GIBOIRE
Chef : 1 restaurant
A career in catering has always been an obvious choice for Virginie Giboire. This taste for cooking comes from her childhood: "Every Wednesday morning, I'd go to my grandmother's and we'd make a recipe while my mother worked," she recalls. But her parents imposed a condition: she had to pass her baccalaureate. After high school, the Rennes native entered Ferrandi Paris. After graduating, Le Grand Véfour offered her a position as chef de partie. It was there that she met her husband, Fabien Hacques, a sommelier.
In 2010, she joined the Itinéraires restaurant as head pastry chef. "It was something I wanted to have on top of everything else," she explains. In 2011, dreaming of working alongside Thierry Marx, Virginie Giboire left for the Mandarin Oriental Paris.
Six years later, the Breton wanted to return to her roots. With her partner, she opened the Racines restaurant in Rennes. In 2018, a year after opening, the chef was awarded the Jeune Talent distinction by Gault&Millau. A few months later, the restaurant moved to a larger space. In recognition of its quality, Gault&Millau awarded her the Grand de Demain 2023 trophy.
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