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Chef Gilles Briant

Brest, Frankrijk 🇫🇷
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Over Chef Gilles Briant

I was born in Rennes 44 years ago and have a background as a pastry-chocolatier-confectioner. I worked for 10 years in a pastry shop in Rennes, then transitioned to a restaurant, still in Rennes, where I started working in the kitchen while continuing to create desserts.

At one point, I felt the need to experience something beyond France, so I went to England. Initially, I worked as a pastry chef in a restaurant in the north of England, then in London (catering), and finally in a 4-star Manor in Stratford Upon Avon. In the latter location, there was no room for error, as we only dealt with "High Profiles" who were very demanding in terms of the quality and presentation of the products. This experience was highly enriching both culturally and in terms of the standards to uphold.

Afterwards, I returned to France because my wife was pregnant, and we preferred to be closer to family. I went back to working in traditional restaurants, and at the age of 40, I decided to start my own business offering cooking classes (for children and adults) or home catering services (baptisms, communions, birthdays, meals with friends, etc.).

This has been a very rewarding experience, allowing me to adapt to the needs of others and express myself in my cooking to introduce others to new flavors (combinations that people might not think of, working with unfamiliar ingredients, etc.). Cooking, for me, is a daily discovery that I love to share and innovate.


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