Sylvain Guillemot got a taste for cooking from his mother who had a bistro in Vern, when he was a child. His first big break was as an apprentice, when he joined Marc Tison a starred chef from Rennes, followed by working at La Roche-Bernard, under Jacques Thorel, where he learnt the dish/wines combination. Sylvain then joined Alain Passard at Arpège where he went from commis to second in 3 years and where he met Marie-Pierre, who became his wife. He returned to his native Brittany and settled in Noyal-sur-Vilaine, in a green haven by the water. The Auberge du Pont d'Acigné, a gourmet restaurant near Rennes, was established in 1995.

After 10 years the first star arrived: "We no longer expected it". The chef defines himself as a "locavore cook by necessity" or a "product ayatollah" as he discovered the "treasure in Brittany, which is the pantry of France". The chef has always claimed that the importance of the products, depends on the strength of uniting ideas... For years, he has been traveling the markets, fields, farms to meet producers and research singular flavors.

These interactions have led him to maintain close links with them, to work as close as possible to obtain authentic products, improve their quality, find solutions. “Thanks to them, I had access to another dimension. Each discovery opens doors, pushes creativity permanently. It is useful training for young people. As chefs, we must defend producers, but beyond that, we must also defend production methods, says Sylvain Guillemot, who is also a member of Tables and Flavors of Brittany, an association bringing together more than 60 of the most talented Breton chefs.

Sylvain Guillemot works every day with Jérémy his second, Thomas his pastry chef, Isabelle, his chief sommelier, and room director to reveal the best of each product, exchange with customers and share these highlighted tastings! A beautiful quartet in action, calm, rigorous, expertise, are shared in good humor. Here everything is homemade of course! Each week, we select the products from our producers, we wash, sort, peel, we prepare, we keep, we size, we move, we knead, we cook, we taste, we season, we simmer, we Prepare the juices, we bake, we cut, we serve, we exchange, we smile, we combine with the wines. Sharing the highlights of our producers, the team with you.

Thank you to all our team, who are young, dynamic, and motivated making us advance every day! In the kitchen

• Sylvain (chef) • Jérémy (second) • Thomas (chef-pastry chef) • Enzo (pantry) • Sébastien (dining room) • Isabelle (sommelier chef) • Adèle (dining room) • Sahra (dining room) • Elisa (dining room)