After having managed the hotel-restaurant Le Quellen (Trebeurden, France), Goarin Brothers set up in 2017 the handmade canning of Trégor.
The Chef Olivier experience comes from famous French restaurants (Hôtel Le Martinez in Cannes) but also in Scotland (Glen Eagles Hôtels Palace). He also has participated to 2 semi-finals of the contest of the Best Worker of France (Meilleur Ouvrier de France). He has always liked to mould fresh products and transform them with pleasure and taste through original sea recipes, new, with authentic flavours.
The trademark “Les Brezh’illettes” has the wish to valorize Breton products opting for local distribution channels. The Chef works with local products and especially fishes just unloaded in Breton ports. The range is realised without additives or conservatives.
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