Sarah Mainguy

Chef Sarah Mainguy’s culinary philosophy is deeply rooted in a profound appreciation for the vegetal world and a staunch commitment to sustainability. She champions a 'Garden to Table' approach, viewing the restaurant, Freia, as an 'auberge urbaine' (urban inn) intertwined with its own urban garden. Her core ethos is an 'appétit pour le végétal,' making vegetables the undisputed stars of her dishes, even when animal proteins are present. Mainguy believes in celebrating common products rather than luxury ingredients, stating, « Ça me paraît plus intéressant de mettre en valeur des produits que l’on consomme tout le temps plutôt que de servir du caviar. » This perspective informs her ingredient sourcing, where she prioritizes direct, long-term relationships with a limited number of local producers. Her key collaborator is maraîchère Alice Ménard, who cultivates the gardens for both Freia and Vacarme. She actively adapts her menus to the producers' outputs, fostering a deep understanding of their work and relaying that narrative to her guests. Specific local partners include Benoit Rolland for Nantaise cows, Jardins de la Mer for seaweed, La Maison de la Pomme for fruits, and Les Ruchers du Pays blanc for honey. An overarching vision of ecological responsibility permeates every aspect of her work. Mainguy is driven by the 'Graal des cuisiniers conscients de leur empreinte écologique' – the pursuit of zero waste. This commitment extends from thoughtful sourcing and culinary techniques like fermentation, dehydration, maceration, and infusions for non-alcoholic beverages, to composting kitchen remnants in the restaurant's garden. Her approach is a 'livre-manifeste sur le lien entre cuisine et vivant,' aiming to reconnect diners with the land and the seasons, while also advocating for fair pricing for producers and equitable conditions for her teams. Chef Mainguy’s technical mastery lies in her ability to 'sublimer les légumes sans les dénaturer' – to enhance vegetables without stripping them of their inherent character. Her cooking style is described as intuitive, yielding 'cuisine particulièrement savoureuse et créative,' with a sophisticated simplicity that belies its depth. She conceptualizes the dining experience at Freia as a 'promenade en huit temps' or a culinary 'balade,' guiding guests through various natural environments—the garden, the salt marsh, and the meadow—reflected in the progression of dishes. Her dedication to common ingredients extends to an ambitious focus on bread, which can feature in three separate courses within her menu. This includes dishes such as 'tornbread grillé' with carrot top emulsion and rosemary, 'pain minute au fenouil' with fermented autumn mushroom and sorrel, and 'fouée.' Her zero-waste philosophy is evident in techniques like using carrot tops for emulsions and crafting unique non-alcoholic beverages from kitchen 'waste' through fermentations and infusions. Among her most celebrated signature dishes are: * **Endive braisée au cognac, sauce xo végétale**: A surprising and sophisticated take on a classic vegetable. * **Chou à peine cuit, ail des ours et beurre blanc au foin toasté**: Showcasing the nuanced flavors of cabbage with aromatic accompaniments. * **Panier de crustacés cuits à la vapeur sur des galets et des plantes marines**: A dish designed to transport diners to the salt marsh. * **Tarte au vinaigre de fenouil recouverte d’une neige de gwell**: An 'onctueuse et acidulée' dessert, often compared to a lemon meringue tart, highlighting Breton traditional ingredients. * **Focaccia à la courge rôtie**: A seasonal variation of a simple bread, adapted with roasted squash, fleur de sel, and rosemary, reflecting her philosophy of evolving dishes with the seasons.

Career

• Chef at Tumulte, Nantes
• Chef at Vacarme, Nantes
• Chef at Freia, Nantes