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The Parisian chef Rémi Lebon, known for his love of authentic cuisine, has decided to settle in Cotentin. Alongside him, a former collaborator is committed to creating a remarkable culinary experience. This new establishment promises to marry 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 dynamics community.

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

Rémi Lebon has managed to capitalize on an exemplary career within French gastronomy. Originating from Aisne, his journey has led him through the kitchens of the greatest 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 emblematic restaurant in the Saint-Germain-des-Prés district that attracts many locals and visitors. This bistro, which evokes a bygone atmosphere, offers authentic French cuisine that evolves with the seasons. The menu changes frequently, highlighting seasonal market produce. Rémi Lebon embodies a vibrant cuisine, rooted in his childhood memories and his labor in the kitchen, which shapes his rich and colorful culinary identity.

Why settle in Cotentin?

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

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

• Oysters from the shellfish parks
• Products from organic farmers and market gardeners
• A selection of freshly caught fish

Who is accompanying him on this new adventure?

To successfully carry out 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 well-done work. Together, they represent a friendly collaboration that promises to delight the palates 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 gastronomic traditions. Paul, along with his new team, is eager to reveal his culinary vision, combining know-how and a modern touch that will appeal to both residents and visitors. 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 every customer to feel warmly welcomed, like at home. The menu will be carefully crafted, highlighting fresh and local products through dishes that evolve according to the seasons.

The restaurant intends to immerse its diners in a true culinary universe that blends French gastronomy with contemporary influences. In this regard, they plan to integrate cooking workshops to allow enthusiasts to learn and share special moments around culinary authenticity. A menu based on seasonal ingredients will ensure a constantly renewed taste experience. The chef’s values, such as respect for seasonality, will therefore be at the core of this offering.

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 cultivate a team spirit within the brigade.

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

• Overcoming financial constraints related to opening a new establishment
• Building a solid team sharing the same vision
• Attracting a clientele both local and passing through, who will remember their experience

What are the feedbacks from the first diners?

Since the opening on December 1, 2024, the feedback has been very positive. The first diners praise the quality of the dishes and the friendly atmosphere of the restaurant. Reviews often focus on the finesse of the flavors, the careful presentation, and the authenticity of the products used. A consistently highlighted point is the human element, present in the attentive and warm service from the team.

The dishes are made from fresh local products, and customers appreciate the chefs’ know-how, which shines through in each plate. This positive perception of the establishment is a real enrichment for the team, who wish to continue perfecting their offering for an increasingly engaging experience. All this feedback reflects a promising start for La Ferme des Mielles, thus 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 regional gastronomy. This project reflects his desire to blend tradition and creativity, while being set in an enchanting natural environment.

The culinary proposal of this restaurant is meant 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 background in Michelin-starred establishments reinforces the promise of a memorable gastronomic experience.

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