Executive chef
Le Favre d’Anne culinary loft
Angers
Pascal Favre d’Anne’s career
Originally from Savoy, Pascal Favre d’Anne made his debut at Marc Veyrat in Annecy, then at the France embassy in Bogota.
In 2007, Pascal Favre d’Anne and his wife Mathilde decided to open their own restaurant: Le Favre d’Anne in Angers on the banks of the Maine. A few months later, the chef was elected “Young Talent 2008” at the GAULT & MILLAU, he obtained his first star in the Michelin guide, he was also elected “Young Chef of the Year” by the PUDLO guide.
After closing his establishment, Pascal Favre d’Anne made a ten-month trip to Asia, an introduction to new flavors, a discovery of new techniques, a stay rich in experiences. In 2015, he opened his culinary loft, a large apartment where you are received as at home. Only 20 seats, a unique menu for greater freedom of interpretation. “We also wanted to find a so-called market cuisine, even if it may seem overused. I wanted to be closer to the customers. ” explains the chef. A new address quickly starred Michelin.
A chef with a fun, plant-based cuisine
In 2011, he created a garden on the Loire whose vegetables are used in the restaurant. VF, burger restaurant, was also born from the imagination of the chef, located in Angers and Nantes, a concept that offers burgers and homemade fries for less than 10 € made from quality products.
In the kitchen, always dressed in his emblematic green jacket, both artist and craftsman, Pascal Favre d’Anne highlights the vegetables of his vegetable garden and practices a vegetable and playful cuisine.
