Blog

The Parisian chef Rémi Lebon, known for his love of authentic cuisine, has decided to settle in Cotentin. By his side, a former collaborator is committed to creating a remarkable culinary experience. This new establishment promises to blend tradition and inventiveness, while celebrating the authentic flavors of the region. A return to his roots for this chef who aspires to share his passion at the heart of a dynamically vibrant community.

What is Rémi Lebon’s background before this new opening?

Rémi Lebon has capitalized on an exemplary career within French gastronomy. Originally from Aisne, his journey has taken him through the kitchens of the most prestigious establishments. He has worked at Plaza Athénée, Grand Véfour, and Plaza Athénée, where he honed his expertise and refined his style. Each experience has enriched his culinary vision, allowing him to blend tradition and modernity in his dishes.

In 1997, he founded Chez Fernand, an iconic restaurant in the Saint-Germain-des-Prés district that attracts numerous locals and visitors. This bistro, which evokes a bygone atmosphere, offers an authentic French cuisine that evolves with the seasons. The menu changes frequently, showcasing market ingredients. Rémi Lebon thus embodies vibrant cuisine, rooted in his childhood memories and his work in the kitchen, which forges his rich and colorful culinary identity.

Why settle in Cotentin?

Nature and the sea have always held an important place in Rémi’s life. After the health crisis, this chef, eager to provide his children with a different living environment, turned to Cotentin. The beauty of the coastal landscapes, local production, and the easy-going life of this region attract those wishing to escape the Parisian hustle. Thus, he sees himself not only as a lifestyle choice, but also as a support for the local economy.

By choosing this destination, Rémi also nurtures a deep respect for the local culinary culture, integrating Cotentin specialties into his gastronomic offer. His cuisine will therefore be influenced by:

• The oysters from the shellfish parks
• The products from organic farmers and growers
• A selection of freshly caught fish

Who is joining him in this new adventure?

To successfully implement this project, Rémi has chosen to partner with his former collaborator, Paul Collet, a chef who has also gained experience in renowned restaurants. Paul has built a reputation thanks to his passion for cooking and his commitment to quality work. Together, they represent a delightful collaboration that promises to delight the taste buds of diners in Portbail.

The duo aims to bring to life a restaurant where one can appreciate inventive gastronomy, while maintaining a strong connection to French culinary traditions. Paul, along with his new team, is eager to unveil his culinary vision, combining know-how with a modern touch that will appeal to residents and visitors alike. For them, each dish should tell a story, reflect the values of the land, and offer an unforgettable experience.

What will be the concept of La Ferme des Mielles?

La Ferme des Mielles aims to be a friendly, warm, and accessible place where everyone can be tempted by quality cuisine. Rémi and Paul want each customer to feel welcomed, just like at home. The menu will be crafted with care, highlighting fresh and local products through dishes that evolve with the seasons.

The restaurant seeks to immerse its guests in a true culinary universe that combines French gastronomy with contemporary influences. In this regard, they plan to incorporate cooking workshops to allow enthusiasts to learn and share special moments centered around culinary authenticity. A menu based on seasonal ingredients will ensure a continuously renewed tasting experience. The chef’s values, such as respect for seasonality, will therefore be at the core of this offer.

What are the challenges of such an initiative?

Opening a restaurant in an uncertain economic context is a real challenge. Rémi and Paul will need to anticipate and adapt to the demands of a clientele seeking new taste pleasures. This involves knowing and understanding customer expectations as well as evolving with current trends. It is essential to build a strong identity and foster a spirit of teamwork within the brigade.

They also wish to preserve the bistro spirit within this restaurant, while integrating more contemporary elements. Among the challenges to be addressed are:

• Overcoming financial constraints related to opening a new establishment
• Building a strong team that shares the same vision
• Attracting a clientele of both locals and visitors who will remember their experience

What are the initial feedbacks from the first diners?

Since opening on December 1, 2024, the feedback has been very positive. The first diners rave about the quality of the dishes and the friendly atmosphere of the restaurant. Reviews often focus on the delicacy of flavors, the meticulous presentation, and the authenticity of the products used. A frequently highlighted aspect is the human touch, evident in the attentive and warm service from the team.

As the dishes are crafted from fresh local products, customers appreciate the chefs’ expertise, which shines through in every plate. This positive outlook on the establishment is a real enrichment for the team, who wish to continue to refine themselves by offering an ever more engaging experience. All this feedback reflects a promising start for La Ferme des Mielles, thereby affirming Rémi and Paul’s vision for their restaurant.

Rémi Lebon, a recognized Parisian chef, makes the bold choice to settle in Cotentin. With a former collaborator, he opens a new restaurant, La Ferme des Mielles, which promises to bring an innovative touch to the regional gastronomy. This project reflects his desire to blend tradition and creativity, all while surrounded by enchanting natural scenery.

The culinary proposal of this restaurant aims to celebrate local flavors, highlighting seafood products as well as ingredients from organic farming. Visitors will discover a cuisine that is both authentic and generous, reflecting Rémi’s love for his craft and his attachment to Normandy. His journey through starred establishments reinforces the promise of a memorable gastronomic experience.

With this new step, the goal is clear: to create a place where friendliness and passion for gastronomy intertwine. Rémi Lebon, with his team, aims to establish a restaurant where each dish tells a story, that of culture and the French culinary heritage, while remaining accessible. Cotentin is about to welcome a place where delightful returns to the sources take on their full meaning.