Chef Anthony Avoine to open a bistro in Trébeurden
Manoir de Lan Kerellec chef and owner Pauline Daubé have taken over the Kevano restaurant in Trébeurden. They plan to turn it into a bistro, due to open in April 2025.
A new adventure begins for Pauline Daubé and Anthony Avoine. The manager of the Manoir de Lan Kerellec (2 toques) and her chef have just bought the Kenavo restaurant, located opposite Tresmeur beach in Trébeurden. A long-cherished project that is finally coming to fruition.
"Pauline and I had been talking for some time about opening a bistro-style restaurant. An opportunity arose last year, when we learned that the Kenavo was up for sale. We positioned ourselves right away," explains Anthony Avoine. The former emblematic seafront restaurant will now be given a new lease of life under a new name, as yet undisclosed.
A warm, relaxed place
To create a unique atmosphere, the project was entrusted to interior designer Alice Bizien."We really wanted to put our stamp on it, with a beach bistro style, a place to live where you feel good," confides the chef. The layout includes a central bar for dining, a large covered terrace protected from the westerly winds, and a mezzanine offering a breathtaking view of the ocean.
The whole complex will be able to accommodate 120 covers: 60 indoors and 60 outdoors. "We're still working on it, but we hope to open in early or mid-April, for the Easter vacations", says Anthony Avoine.
A short, gourmet menu
On the kitchen side, the chef from the Manoir de Lan Kerellec is in charge of designing the menu, but it's Clément Masquelet who will be in charge on site. "We want to create a place that's free of complexes, with a menu that's simple, short and accessible. We want to get back to basics," explains Anthony Avoine.
On the menu: five starters, five main courses and five desserts, which will change regularly. "We'll have marrow bone, pâté en croûte for starters, grilled fish with a good sauce vierge. No burgers or mussels, just good food," explains the chef. For dessert, the focus is on classic French pastries: baba au rhum, rice pudding and tarte tatin. "It's in with the times," he adds.
An imminent opening and recruitment in progress
Located just 500 metres as the crow flies from the Manoir de Lan Kerellec, the future bistro should quickly find its clientele, from regulars to visiting tourists. To ensure service, the new managers plan to recruit eight people in low season and up to twelve in high season. "We're still waiting for CVs to complete the team", says the chef.
With this new address, Pauline Daubé and Anthony Avoine are adding a new string to their bow and enriching Trébeurden's gastronomic offering. A long-awaited opening, which already promises to become a benchmark on the Breton coast.
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