Anthony Avoine

Chef Anthony Avoine's culinary philosophy is deeply rooted in showcasing the intrinsic purity and vibrant essence of raw ingredients, particularly those from his native Brittany and the surrounding sea. He champions a "creative cuisine, which allows the flavour of the raw ingredients to shine through," emphasizing honesty and sincerity in his preparations. His approach is a harmonious blend of "Traditional cooking with hints of the sea, a pinch of modernity." Inspired by culinary luminaries like Marc Haeberlin, Avoine's gastronomic vision invites a "voyage of discovery" for the senses, consistently drawing upon the "spirit of the open sea." He is committed to "durable sourcing" of high-quality Breton produce, with a notable affection for lobster and line-caught fish, making them central to his marine-inspired identity. A young, passionate chef, Avoine embraces challenges and channels his creativity to surprise guests with dishes that distinctly reflect regional identity and the rich bounty of the ocean. Chef Anthony Avoine's technical mastery is characterized by a keen "sense of balance and flavours" and a "remarkable mastery of equilibria and associations." His style is defined by "cuissons justes" (precise cooking) and "sauces raffinées" (refined sauces), which elevate the natural qualities of his chosen ingredients. He crafts dishes that "pay homage to the ocean," employing a sure touch of savoir-faire and a broad vision that marries traditional techniques with modern culinary ideas. Some of his legendary signature dishes and flavor profiles include: langoustines just stiffened, served with ravioli of Roscoff onions, sherry, and coffee-infused oil; soft-cooked turbot, accompanied by grenailles cooked with cockles, samphire, and sea lettuce; a refreshing buckwheat and passion fruit craquant with lemongrass passion juice; and a sophisticated Paris-Brest featuring grilled hazelnut and ribot milk. Other notable creations from his à la carte offerings include "Back from an iodized stroll along the Breton coast" and "Peach of the moment, cephalopods and Breton artichokes, tangy sparkling broth," with his iconic lobster often featured prominently in the "Menu Dégustation."

Career

• Chef at Manoir de Lan-Kerellec, Trébeurden

Mentored by Marc Haeberlin.