Chef Jean-Denis Le Bras, originally from Bretagne area, has been passionate about cooking since his childhood. It was with these grandparents that he discovered this universe, since his grandfather was a cook. The chef evokes unforgettable memories, such as going for butter directly to the farm, going to the market, or learning to picking. He especially remembers the recipe of the Breton lobster American, the specialty of his grandfather.
After a Bac pro and a BTS cooking in Brest, he made his arms for 6 years in the restaurant of Patrick Jeffroy in Carentec. It is this one that is at the origin of its meeting with Pierre Gagnaire.
It is now 11 years since Jean-Denis Le Bras is with Pierre Gagnaire, having followed him first at the Balzac in Paris, then in Saint-Barth, at the Sketch in London, in Hong Kong, and since then Last year in Bordeaux. Following Pierre Gagnaire's request, Jean-Denis, a faithful ally, followed him in this new project at La Grande Maison by Bernard Magrez.
The products he uses are in the interest of fostering a local economy, and guarantee a high quality and freshness. He enjoys working on local products, such as lamb from Pauillac, beef from Bazas, and cheeses from the Pays Basque. It nevertheless indicates a great sensitivity to magnify the products from the sea, that one finds in many dishes. The menu is a very beautiful representation of the Esprit Pierre Gagnaire, combined with the experience and knowledge of Jean-Denis, and the history of the region.
Find Jean-Denis Le Bras and his impressive menus at Restaurant La Grande Maison.
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