L'Atelier des saveurs is located in Bénodet in Finistère-sud on my family's former farm: La Ferme du Letty.
Over time, the farm became a crêperie, then a restaurant. After the Strasbourg hotel school and a professional journey, I came to join my parents' business. In 1986, at 25, I obtained as a chef, a star in the Michelin guide, a star that the establishment will keep until 2002.
From this date, with my wife Lorren, we decided to create L'Atelier des saveurs: a workshop for artisanal production of sweet and savory gourmet specialties.
Winner of national competitions, Maître-Confiturier, in 2011 I became Meilleur Confiturier de France. This honorary award made us even more demanding with regard to our work.
L'Atelier has a very small team and the spirit that goes with it. A trio which strives day after day to give the best of itself.