artisans seek to showcase the island’s culinary heritage

Between land and sea, it is the floor of gulls as well as that of cows. In Belle-Île-en-Mer (Morbihan), the terroir is the result of an encounter with an iodized scent to which some make a real culinary statement. In the kitchen of the Hôtel du Phare, Laurent Cément brings together two emblematic ingredients of his island, lamb from the salt marshes and pumpkin, a crustacean. The cook returned to Belle-Île-en-Mer three years ago, after thirty years as chef in a starred restaurant in Chartres (Eure-et-Loir). Since his return, he rediscovers the pleasure of direct contact with producers. His passion, he transmits it by giving kitchen bears.

Belle-Île-en-Mer is also its wind tunnel. Allan has been working in his studio for 20 years. His creations are inspired by the nature that surrounds him. He has teamed up with Laurent to design plates reminiscent of the sea. Between them, they want to promote 100% Belliloise manufacturing.