Endowment Jeunes Talents 2022 - Nantes

Le Manoir de la Régate

Le Manoir de la Régate has long been one of our favorite addresses in the Nantes area. Brothers Pascal and Loïc Pérou have now moved on to other adventures, and it's now Loïc's son Mathieu who, with his sister Anne-Charlotte, looks after this beautiful residence that the duo have managed to dust off. With its idyllic setting and contemporary cuisine, La Régate still has a bright future ahead of it, and is honored to welcome us for the second 2022 session of our Dotation.

The godmother of the Dotation Jeunes Talents

Sophie Reigner, chef at Restaurant Iodé in Vannes, and Gault&Millau Jeune Talent 2021, has honored us by being the patron of this event.

The endowed

Alexis Guillon and Charlotte Troi

Restaurant Opaline, La Rochelle

Opaline is first and foremost the story of how Alexis Guillon and Charlotte Troi met, and of their spectacular reconversion.

The young couple opened Opaline in early March, in the heart of La Rochelle.

Alexis Guillon trained with some of the greatest: Jean-Luc Tartarin in Le Havre, Guy Savoy and Eric Frechon in Paris, Dominique Bouchet in his Tokyo restaurant, before joining our former Chef of the Year, Alexandre Mazzia, in Marseille, where he was second in command.

Charlotte Troi, on the other hand, was by no means predestined to one day don a chef's jacket. With a Master's 2 in Law and Asset Management, the young woman decided one fine day to make a 180-degree turn by joining the Thierry Marx school in Paris.Thierry Marx school in Paris, where she obtained a commis de cuisine certificate, enabling her to join Alexandre Mazzia's team.

This rather unexpected meeting between the two young chefs gave rise to a shared desire to set up shop together, but not at any price. Above all," they explain, "we want to showcase our love of produce.

For lunch, Opaline offers a rather traditional menu, with two starters, two main courses and two desserts, changed weekly. The evening menu is more gastronomic, with 5- or 6-course menus, but there's also an interesting 3-step menu, called Étudiant, at €33 to suit all budgets.

Charles and Tristan Bernabé

The two Bernabé brothers were not particularly destined for the restaurant business. Charles, the eldest (three years older!), even set his sights on the ENS Cachan when he graduated from the S baccalaureate. He ended up at the EDHEC business school in Lille, which opened the doors to BNP Paribas, where he spent a year working to grow the assets of a hedge fund.

In 2013, not really convinced by the prospect of spending his life behind a screen, Charles left finance to become a commis de cuisine at the Hôtel de Sers, in Paris, where He followed him a year later when our future Chef of the Year (2021) left Paris to open the Maison d'A Côté in Montlivault. Charles spent five years there as second chef, playing an active part in the Vendôme chef's ascent.

Tristan Bernabé, who has a Baccalauréat S, quickly turned his attention to the restaurant business, working in Australia and with Grégory Marchant as manager of the Frenchie Bar à Vins. The two brothers, who have teamed up with Lucas Badé, also a Frenchie alumnus, have chosen to focus on a cuisine that highlights local produce.

"We want to offer a cuisine that brings out all the richness of the estuary, between the influences of Brittany and Pays de la Loire. This will enable us to offer a wide range of dishes. Nantes is a city open to the ocean, and with our diverse experiences abroad, we also want to color and spice up our cuisine. "

For lunch, Restaurant les Cadets will offer a 4-course menu in addition to the lunch formula. "We believe that at lunch you should be able to eat in 45 minutes if you express the need," the two brothers explain. "In the evening, we'll take our time, with our Carte Blanche menu, in 5 or 7 courses, always relying on the best products from the region."

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