Chef Anthony Jehanno

Land Sea in Auray, Morbihan (56)

Anthony Jehanno

Roaming from table to table, scouring the great restaurants serving others to forge your identity then return to the port to build your own house, rich in multiple horizons : this is indeed a destiny of Breton.

Anthony Jéhanno, a child from Morbihan, is of this caliber. The call of the sea took him from London to Boston, passing by the crew of Alain Ducasse. Back in the country, he anchored in Auray where he founded with his wife Anne-Sophie "Terre Mer", which will take up residence in 2019 between the granite walls of the Kerdrain manor.

On the plate, the land has an appointment with the sea, and the supply is resolutely local . The market gardener of Baden, the fishmonger of La Trinité provide the fine flower of the furrows, the treasures of the wakes. Snails from the Ile de Groix rub shoulders with scallops, foie gras arrives wrapped in cuttlefish, ray takes heirloom vegetables under its wing.

At the helm, Anthony Jéhanno imposes his course: an inventive cuisine that does not forget his roots, audacity, creativity, spices that invite you to travel and subtle sauces that encourage sauces.