The house today

A family team devoted to hospitality

After 16 wonderful years with the same establishment, I was lucky enough to grow there step by step, starting as a receptionist, then assistant manager, before becoming operations manager for the last 5 years. Today, it is with great pride and emotion that I am taking over Le Petit Kériquel with my son, Erwann, who will lead the kitchen as chef. Passionate about hospitality and food, we are committed to keeping this warm place alive with simplicity, care and conviviality, where the welcome and the pleasure of the table remain at the heart of everything.

Erwann began his career as an apprentice at the age of 15, at the hotel school in Saint-Méen-le-Grand, before continuing his training at the CFA in Vannes, where he strengthened his cooking skills and refined his craft. This constant immersion in working kitchens put him in the field from the very start of his apprenticeship and built solid experience as a cook.

He worked for 2 years alongside chef Pascal Derrien, a self-taught cook who built a strong reputation running the restaurant L’Inattendu in Dinard and then L’Atelier de Koz in Saint-Méen-le-Grand. There he developed an honest, instinctive style of cooking centred on the produce and on flavour.

Erwann then continued his career alongside chef Vincent David at Le Pressoir in Saint-Avé, a restaurant holding one Michelin star for 36 years, where he deepened his technique and strengthened his experience in the kitchen.

Today, we are happy to join forces to write a new chapter of this fine adventure, staying true to the values of hard work, sharing and generosity. A big thank you to Elisabeth and Philippe, who ran this establishment for 24 wonderful years. Through their work, energy and passion, they made it a well-loved and respected place. We are very happy and proud to carry on this fine adventure, respecting what has been built and wishing to keep the place alive in the same spirit.