{"id":77,"date":"2021-06-15T14:31:25","date_gmt":"2021-06-15T12:31:25","guid":{"rendered":"https:\/\/www.restaurant-lecairn.com\/?page_id=77"},"modified":"2025-07-25T10:02:03","modified_gmt":"2025-07-25T08:02:03","slug":"kitchen-chef-restaurant-morbihan","status":"publish","type":"page","link":"https:\/\/www.restaurant-lecairn.com\/en\/cuisine-chef-restaurant-morbihan\/","title":{"rendered":"Chef's kitchen"},"content":{"rendered":"
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Chef Florent G\u00e9rardin<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Delights and delicacies in Carnac<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our Executive Chef, Florent G\u00e9rardin, got his start in some of the great houses of French gastronomy. He started out as an apprentice with Richard Coutanceau in La Rochelle, then trained alongside chefs Jo\u00ebl Robuchon and Alain Ducasse.<\/p>

After two years in Austria, Florent made his mark at \"Saint-Pierre\" in Singapore. It was here that he found his authenticity, influenced by Asian cuisine.
Following this path, he continued his career in Australia, notably in Melbourne with Chef Shannon Bennett and then Chef Mark Best.<\/p>

Fascinated by the country's culture, he opened his own restaurant, \u00d4ter. He was nominated \"Restaurant and Chef of the Year\" by the Good Food Guide.
Back in France on the Atlantic coast, he joined the brigade at Gordon Ramsay's \"Grand H\u00f4tel\" in Bordeaux, where he demonstrated rigorous work from the raw product to its presentation on the plate.<\/p>

Always inspired by the seaside environment, punctuated by the seasons and the quality of the produce chosen, \"Flo\" now offers bistronomic cuisine in our restaurant \"Le Cairn\" in Carnac.<\/p>

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The chef's motto<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"Good product + time + talent = a treat at 100%!\"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Le Chef Florent G\u00e9rardin D\u00e9lices et gourmandises \u00e0 Carnac Notre Chef ex\u00e9cutif, Florent G\u00e9rardin, a fait ses d\u00e9buts dans de grandes maisons de la gastronomie fran\u00e7aise. Il a commenc\u00e9 en tant qu\u2019apprenti chez Richard Coutanceau \u00e0 la Rochelle puis il est ensuite form\u00e9 aux c\u00f4t\u00e9s des chefs Jo\u00ebl Robuchon et Alain Ducasse. Apr\u00e8s deux ans […]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-77","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/pages\/77","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/comments?post=77"}],"version-history":[{"count":142,"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/pages\/77\/revisions"}],"predecessor-version":[{"id":3628,"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/pages\/77\/revisions\/3628"}],"wp:attachment":[{"href":"https:\/\/www.restaurant-lecairn.com\/en\/wp-json\/wp\/v2\/media?parent=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}