Parole de Breizh, invites you to discover the Pink Granite Coast through encounters with those who live their 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 #7Word of BreizhStanislas Laisney
“Let yourself be surprised by this lively cuisine, oscillating between land and sea, lavished by the young chef, originally from the English Channel. He always wanted to be a chef, and you can feel it: his culinary signature is immediately expressed in colorful, herbaceous plates, whose surprising combinations (such as his vegetable-based desserts) testify to an undeniable talent.”
The words of the Michelin Guide’s 2020 inspector
Aigue MarineAigue Marine|
Your background
Aigue Marine Saint Jacques Coing ButternutAigue Marine Saint Jacques Coing Butternut
“Born in Normandy, I followed my training at the Maurice Marland Hotel School in Granville. After my studies, I spent several seasons in Savoie. In 2006, I arrived at Aigue Marine. The following year I was chef de partie, then second in command to become chef de cuisine in 2016.”
How would you define your cuisine?
“My cuisine surprises by its originality, by sometimes improbable but always thoughtful associations, whose gastronomes appreciate the accuracy of the agreements. Depending on the season, we can find: lobster with buckwheat risotto, tripe, organic carrots and lobster bisque; cod with Paimpol coconut and lamb shoulder confit. Passing by the dessert with caramel, organic goat cheese and garden herbs or even a cauliflower with lemon balm and buckwheat.”
Local & seasonal products
“I have always given priority to seasonal and local products. Over time, I have selected producers from the region, many of them organic. I always try to introduce products that you don’t necessarily cook at home. Like sweetbreads, a product on the menu all year round that many people don’t cook at home.”
Hotel Aigue Marine 2019 Restaurant Plat Cabillaud ©l'oeil De PacoHotel Aigue Marine 2019 Restaurant Plat Cabillaud ©l'oeil De Paco|
Aigue Marine Lieu Navet Encre De SeicheAigue Marine Lieu Navet Encre De Seiche
L'Aigue Marine
See you at
L'Aigue Marine
L’Aigue Marine will offer you a cuisine elaborated from excellent products that are fully in line with the “locavore” trend. It distinguishes itself by its bias (naturalness), its unusual approach to vegetables and herbs, and by its genuine talent in the kitchen, particularly in terms of perfectly mastered cooking. The products of the sea (langoustines, lobster) and products of the earth are combined here with equal happiness.
Hotel Aigue Marine 2019 Restaurant Salle Vue Depuis Estrade Bouquet ©l'oeil De PacoHotel Aigue Marine 2019 Restaurant Salle Vue Depuis Estrade Bouquet ©l'oeil De Paco|
