Until the recent years, existing talents were mostly ignored. For that reason, breton chefs decided to group together with one common intention: promoting the gastronomic riches of their region. In order to give concrete expression to this passion, an association has been created sixteen years ago: “Tables et saveurs de Bretagne”, with the support of the Regional Committee of Tourism,  publishes a guide once a year, listing all its members.

To be allowed to integrate this “masters of taste” congregation, it definitely takes the personality of a chef, since at least one Michelin star is required, or else a double insignia of at least two out of the four reference guides, Bottin Gourmand, GaultMilliau, Champérard and Pudlowski (for who one plate is equivalent to a double insignias of the three other guides). 

Breton chefs, regularly awarded, have nothing more to prove. Their cooking is in the image of Brittany: fiercely ancred down in the region but ready to assimilate influences from other places all the same, provided that they blend harmoniously with local products. Breton cooking has now risen to the status of art work thanks to a breeding ground of inspired chefs, aware of how much they owe to local producers, fishermen and breeders. The variety and the quality of breton products allow precise cooking, assorting flavours to bring out one another. Sublimated by delicat spices, the taste of fish delights the palates. The  imagination at reign accurately assembles products from land and sea in astonishing harmony. 

The crispy texture of a courgette holds against a delicat puree, grained against gelee, heat against ice, opposites attract each other much to the delight of gourmets. Forgotten vegetables make their way onto these original plates, whereas crunchy and spicy flavours find a concerted expression.  Gastronomic Brittany, leaving behind its complexes but certainly not its roots, counts among the greatest.