I had always imagined the Château Richeux to be a replica of the Château des Verrières that my grand father had taken me to, so many years before. As a child, I had often played in the yards around it, which had been left for abandon. The Château Richeux was fitted with eleven rooms and two apartments, and we opened a second restaurant there, called The Coquillage. The idea of a simpler, more convivial, and more affordable cuisine was my ideal. My level of sensitivity had increased and my cuisine had freed itself. It was then that I designed the now-famous dish of Brittany lobster with salted cocoa butter and Xeres vinegar.
The Bricourt restaurant's third Michelin star came much later, in 2006. Though I often say that the only star that really counts is the North Star, this one was important, because by that point I had begun to wonder. Nothing concrete had changed in the way the Bricourt functioned; in fact, I actually reduced the number of tables. The pace was infernal and the after-effects of the attack were becoming painful. My mother made me promise not to continue much longer. I agreed. She passed away in her sleep just a few weeks later, after having watered her orange trees one beautiful morning in June. A frenzy of travel then overtook me: Vietnam, Reunion Island, Brazil, India, among others… and my dishes, like my spice blends, told the story of a naval merchant from Brittany who, upon returning home from a long journey, wanted to express his overwhelming sense of joy.