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Anne de Bretagne.

Restaurant of a Grand Chef Relais & Châteaux and hotel on the seafront. France,La Plaine sur Mer

Philippe Vételé

Anne de Bretagne La Plaine sur Mer 44770

Philipe Vételé is from Angers and is an enthusiastic, self-taught chef who has known great success with his minimalist style of iodine-infused cooking. His adventure started in 1979 when the Vételés discovered La Plaine sur Mer, an idyllic spot between the Atlantic and the Pays de Retz. Here Philippe Vételé, in partnership with his brother, built the Anne de Bretagne hotel and restaurant. Starting with simple cooking, the chef took a number of advanced training courses with the finest chefs of that time and developed an increasingly sophisticated cuisine which took its inspiration directly from ingredients from the sea. Pairings of food and wines devised by him and his wife, Michèle Vételé, a sommelière, add the finishing touches to the dishes served at Anne de Bretagne and further add to the restaurant's reputation.

In 2002, he won his first Michelin star in recognition of his enthusiasm for the profession and his strenuous efforts to get the very best out of seafood. In 2004, Gault & Millau recognised his excellence by naming him Chef of the Year for the Pays de la Loire. However, Philippe Vételé has not stopped there, and continues to experiment and innovate with ever-more surprising menus to the delight of his regular customers. This constant quest for perfection was again recognised by food critics, and in 2010 he won a second Michelin star and in 2011 a fourth Toque from Gault & Millau.

In 2013, his commitment to developing the local economy and supporting local producers was recognised by the award of the National Order of Merit.

What was your most moving culinary experience?
A menu composed around mushrooms at Régis & Jacques Marcon in Saint Bonnet le Froid in 2011

What was the most amusing kitchen incident you ever witnessed?
The young commis who, the 1st day, shelled the lobster for me and kept the shell and the head, and threw out all meat. He had been told that the best bit of the lobster was the shell!!

Your best piece of advice for amateur chefs
Keep it simple, use top-quality ingredients, and prepare them lovingly for your guests.
You cannot go wrong.

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