Producers and local products: meeting the flavours of the land
Each gastronomic creation, each culinary gesture is the fruit of a meeting with producers who inspire, through their passion and their sharing, the renowned cuisine of the Anne de Bretagne table.
Portraits of women and men of the earth
Fishermen, breeders, market gardeners and wine growers are committed to harvesting and cultivating the best of nature every day. Incomparable local products whose flavour is the measure of the passion and authenticity of these benefactors.
Mano Violleau
Paludier - the Millac saltworks
Mano Violleau is the salt master of the Breton maris, producing a local salt to the rhythm of the sea spray and the tides. The sole supplier to the Anne de Bretagne table, Mano is a cornerstone of Chef Mathieu Guibert's cuisine.
Mano Violleau
Paludier - the Millac saltworks
Mano Violleau is the salt master of the Breton maris, producing a local salt to the rhythm of the sea spray and the tides. The sole supplier to the Anne de Bretagne table, Mano is a cornerstone of Chef Mathieu Guibert's cuisine.
Yoann Valzolgher
Oyster and shellfish farmer
Near Bouin, Yoann Valzolgher cultivates the pearls of a refined gastronomy in his oyster beds in the port of Bec. As for the cockles and clams, he surveys the beaches at low tide, in an authentic fishing on foot. A true gastronomic poetry sublimated in the kitchen.
Yoann Valzolgher
Oyster and shellfish farmer
Near Bouin, Yoann Valzolgher cultivates the pearls of a refined gastronomy in his oyster beds in the port of Bec. As for the cockles and clams, he surveys the beaches at low tide, in an authentic fishing on foot. A true gastronomic poetry sublimated in the kitchen.
Marcel Rousseau
Oyster farmer
Fine, elegant, iodized, Marcel Rousseau's oysters carry the magnificent flavours of the Vendée-Atlantique region. In the port of Brochet, the Rousseau family cultivates oysters, cockles and clams of the high quality demanded by fine gourmets every day.
Marcel Rousseau
Oyster farmer
Fine, elegant, iodized, Marcel Rousseau's oysters carry the magnificent flavours of the Vendée-Atlantique region. In the port of Brochet, the Rousseau family cultivates oysters, cockles and clams of the high quality demanded by fine gourmets every day.
Isabelle and Philippe Sire
Market gardeners - GAEC de la millassière
With gold in their hands, Isabelle and Philippe Sire grow vegetables with a depth of flavour whose reputation is unrivalled on the local markets of the Pays de Retz. Great lovers of the land and its fruits, they work with Chef Mathieu Guibert to bring out the flavours of their region.
Isabelle and Philippe Sire
Market gardeners - GAEC de la millassière
With gold in their hands, Isabelle and Philippe Sire grow vegetables with a depth of flavour whose reputation is unrivalled on the local markets of the Pays de Retz. Great lovers of the land and its fruits, they work with Chef Mathieu Guibert to bring out the flavours of their region.
Clément and Jean-Louis Sorin
Fishermen - the 2 brothers
The "2 brothers"... they could not be more passionate and closer to the Maison Anne de Bretagne. Every evening, they moor their trawlers in the port of La Gravette, opposite the restaurant, and share the fruits of their catch, fish and shrimps, with Mathieu Guibert. A complicity that the Chef is keen to express in his dishes.
Clément and Jean-Louis Sorin
Fishermen - the 2 brothers
The "2 brothers"... they could not be more passionate and closer to the Maison Anne de Bretagne. Every evening, they moor their trawlers in the port of La Gravette, opposite the restaurant, and share the fruits of their catch, fish and shrimps, with Mathieu Guibert. A complicity that the Chef is keen to express in his dishes.
Marie-Samuelle Bourreau
Pigeon breeder - The Pigeons of Pornic
An institution in the world of gastronomy. On the tables of the greatest restaurants in France, the highly prized pigeons of Pornic hold the secrets of their breeder Marie-Samuelle Bourreau: a very high quality diet, especially of oyster shells, and a lot of love give them a very special flavour.
Marie-Samuelle Bourreau
Pigeon breeder - The Pigeons of Pornic
An institution in the world of gastronomy. On the tables of the greatest restaurants in France, the highly prized pigeons of Pornic hold the secrets of their breeder Marie-Samuelle Bourreau: a very high quality diet, especially of oyster shells, and a lot of love give them a very special flavour.
Romain and Gaëlle Gautreau
Beekeepers - The Honey Fountain
A roasted pineapple with honey from the Pays de Retz. A delicacy that honours a unique nectar, the fruit of the work of Romain, Gaëlle and their bees. 580 beehives, scattered throughout the Pays de Retz, are home to an artisanal honey, of high quality and produced with respect for biodiversity. A bouquet of delicate flavours to meet the requirements of the Pastry Chef Jérémie Bousseau.
Romain and Gaëlle Gautreau
Beekeepers - The Honey Fountain
A roasted pineapple with honey from the Pays de Retz. A delicacy that honours a unique nectar, the fruit of the work of Romain, Gaëlle and their bees. 580 beehives, scattered throughout the Pays de Retz, are home to an artisanal honey, of high quality and produced with respect for biodiversity. A bouquet of delicate flavours to meet the requirements of the Pastry Chef Jérémie Bousseau.
Benoît Chaigneau
Cellar master / liquorist - distilled water
With a 1924 Coyac still from Nantes and a slow and regular wood fire, Benoît Chaigneau produces high quality eaux-de-vie in the region's only micro-distillery. A passionate cellar master-liquorist, he created his alchemist workshop "Distiloire" in 2017. Between tradition and innovation, his artisanal elixirs are the fruit of a masterful marriage between spices and biodynamically grown plants. It is a little Gin 1924 and Spiced Rhum 5.5 that are found in the culinary creations of Pastry Chef Jérémie Bousseau at the end of the year.
Benoît Chaigneau
Cellar master / liquorist - distilled water
With a 1924 Coyac still from Nantes and a slow and regular wood fire, Benoît Chaigneau produces high quality eaux-de-vie in the region's only micro-distillery. A passionate cellar master-liquorist, he created his alchemist workshop "Distiloire" in 2017. Between tradition and innovation, his artisanal elixirs are the fruit of a masterful marriage between spices and biodynamically grown plants. It is a little Gin 1924 and Spiced Rhum 5.5 that are found in the culinary creations of Pastry Chef Jérémie Bousseau at the end of the year.
