Stéphane Haissant

Meet the chef

After 25 years as a Michelin-starred chef, Stéphane HAISSANT moved to Granville two years ago, not far from the Plat-Gousset. He has worked alongside some of the world’s greatest chefs, including Gaston LENÔTRE and Michel GUÉRARD, in prestigious establishments such as Le Bristol and La Tour d’Argent in Paris. He also worked as a consultant in Asia and Europe, before returning to his native Brittany, and more specifically to Saint-Malo, where he launched the ‘Les 7 Mers’ restaurant at the Hôtel du Nouveau Monde, where he stayed for eight years. He then chose Granville to open his first restaurant, Loca Café.

I work with what nature offers me on a daily basis.

Stéphane Haissant

Chef HAISSANT describes his cuisine as “hybrid”, original and convivial, using local, seasonal produce. His favourite product from Granville Terre et Mer is the whelk, which can be prepared in so many different ways: as an aperitif, hot or cold. He recommends trying ” Granville whelks tartar with capers, samphire and buckwheat”. The recipe he is most proud of is scallops poached in olive oil, accompanied by smoked Jerusalem artichokes with a vinaigrette and condiments.

Poaching the scallops makes them softer and tastier.

His most beautiful

souvenir

gastronomic

His fondest gastronomic memory was in 2009, when the Michelin Guide celebrated its centenary, with all the 3-star chefs in the world. At the time, he was second in command at Alain Senderens. During the evening, he met Paul BOCUSE, Alain DUCASSE, Jean-François PIEGE, Guy SAVOY, Joël ROBUCHON, Christian LE SQUER and many others.

His most beautiful

meetings

gastronomic

His greatest gastronomic encounters were with Claude TERRAIL, of the Tour d’argent, for the innovation he brought to the table, Michel GUÉRARD, for the poetry and love in his cooking, and Alain SENDERENS for his philosophy, technique and sense of flavour. His idea of reinventing recipes from Ancient Rome left its mark.

I draw on art for my dishes. Andy Warhol, the master of pop art, is often to be found on my plates.

His other