Our story
Born during lockdown
The idea came to life in 2020. During lockdown, I was cooking dishes from around the world so people could travel without leaving home. That's when my passion for spices truly took root.
What we do here — nobody else in Rennes does it quite like this.
25 years in the trade
I've been in hospitality since 1999 — starting front-of-house in Saint-Grégoire, then Rennes (le Café Noir, la Casa Pépé), then Saint-Malo.
The desire to be my own boss pushed me to train as a chef. My cooking, my choices, my vision.
Buckwheat, a lifelong signature
At Les Grandes Gueules in Combourg (2012–2024), pizza dough was buckwheat-based. So were the burger buns. When the move to Rennes came, bringing that DNA along was obvious.
Wok'n Breizh opened in Combourg in 2022. Rennes followed in 2025.
So it is not forgotten
My kig ha farz revisited — reinvented and refreshed while keeping the tradition alive. The goal is to carry it across generations.
No compromises. What lands on your plate is exactly what I intended.