Frédéric Bordenave (known as Mouky)Portrait of a passionate man at the service of his customers

Frédéric Bordenave aka Mouky

Discover the portrait of Frédéric Bordenave, a former sailor who found his vocation in the restaurant business.

To meet

Frédéric

Anchored in Granville after years spent between land and sea, this former sailor found his vocation in the restaurant business, a world that appealed to him right from his first steps in Deauville. The experience he gained in the semi-gastronomic restaurant at the Hôtel de France and Les Fuchsias in Saint-Vaast-la-Hougue enabled him to carve out a place for himself in this demanding environment. “I learnt there late in life,” he confides, referring to his time in this prestigious establishment, which marked the start of his professional career.

All roads lead to...

Granville

His adventure took him across the globe, from South London to the sunny beaches of the West Indies, where for over three years he worked as a beach attendant. “Always in the restaurant business, in service, but in different positions“, he says, emphasising the diversity of his experiences and his ability to adapt to different environments. Back in France, his steps led him from Bordeaux to Rennes, where he took on the role of restaurant manager before returning to Granville, attracted by his roots and the opportunity toopen his own establishment. “My parents come from here, so it was quite natural for me to settle in Granville, where I opened my own business“, he explains, illustrating his attachment to this town that evokes both a return to his roots and a new beginning.

Le Grand Café

Meeting people and walking

Today, at Le Grand Café, he cultivates a special relationship with his customers, where each regular is an encounter, each day a story. “I could start preparing the drink and putting it on the table before they even arrive,” he says with a smile, sharing the little rituals that weave the daily life of a waiter. He observes that the waiter’s job has evolved, particularly in terms of working conditions:“The bosses have changed, but working conditions have improved all the same. It’s a tough job, and we mainly work when people are having fun or on holiday. This reality imposes on him a rhythm of life where dynamism is king, with around 18,000 to 20,000 steps a day in season.

Reception

It's his job

His ability to anticipate his customers’ needs and manage delicate situations is also what sets him apart. “Even though it’s true that some customers can be demanding, with experience you learn how to deal with them and how to make sure things go well,” he says, describing the human aspect that remains at the heart of his job. He is often the first person tourists or people passing through see. ” I advise them on the “must-see” places in Granville: La Haute Ville, the Gousset flat and the Dior garden in particular, the classic Granville itinerary. “Ultimately, his story is littered withanecdotes like when he was in Saint-Martin and looked after Zinédine Zidane’s family, ensuring their peace and quiet while discreetly facilitating moments of joy for the fans in attendance. “My boss told me not to tell the other customers because he didn’t want to disturb them,” he recalls.

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