Parole de Breizh, invites you to discover the Pink Granite Coast through encounters with those who live Brittany, transform it, cultivate it. These ambassadors are craftsmen, artists, producers… but above all, inhabitants of the Trégor. They love the Pink Granite Coast and explain to you why cultivate the essential!”
Meeting #15Word of BreizhMarc Briand of Anthocyane
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A native of central Brittany, Marc Briand entered a hotel school next to Concarneau that allowed him to make his way to Paris, to learn his trade in the great houses like the Ritz.
Marc then left for Reims and Geneva where his experience continued to grow with renowned chefs. He then spent 15 years at the Manoir de Lan Kerellec in Trébeurden as head chef before opening his own restaurant with his wife in downtown Lannion. L’Anthocyane was born in 2013.
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L’Anthocyane is a small restaurant located in the heart of Lannion, in a friendly setting and a warm atmosphere. The decoration combines the traditional with oak tables and the contemporary with a beautiful patchwork of Lannion. It can accommodate 25 diners and has a private room of 20 diners reserved for groups. Every week, Marc and his team propose a new menu rich in flavors and seasonal products.
L’Anthocyane is composed of two teams. In the dining room, two people provide service: Marc’s wife as well as a sommelier. In the kitchen, Marc is assisted by a second in command, a chef de partie and two apprentices with occasional interns.
The establishment is keen to have a certain requirement, a quality cuisine and an irreproachable service to always satisfy its customers. This allows the restaurant to have a loyal clientele of locals and visitors, even foreigners, who come back every year to taste Marc’s cuisine.
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What are your inspirations?
Marc works mainly with local products from small producers in the area. The edible flowers come from Garlan, the herbs and vegetables come from a producer next to Tréguier, the seafood from local fishermen from Trédrez-Locquémeau and Trébeurden, the butchery from Lannion…
The dishes are also proposed according to the seasons, inspiration and trends. Always in connection with ecology and environmental preservation, Marc and his team try to reuse products as much as possible to avoid waste.
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“Cooking is like fashion: the big fashions come from Paris and then we try to reproduce the creations and associations. The dishes we were proposing 10 years ago have been totally rethought and some dishes we did 25 years ago are coming back today.”
Cultivating the essential
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What does the phrase “Cultivate the essential” inspire in your business?
“Getting as close as possible to the product that comes from our producers, and working on the taste of the products we serve.”
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