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The Chef Vincent Pichodou

In almost twenty years of cooking, from Brittany to the region of Bordeaux via Paris, the Chef Vincent Pichodou already has some experience.

Ambitious from an early age, and rapidly adding to his initial cooking training a specialization in "desserts de restaurant", his precision and his curiosity got him to learn for a few years from the best Chefs, especially during an internship in "desserts de restaurant" under the supervision of the Chef pâtissier Cédric Halbin, in the restaurant “A la côte Saint-Jacques” (89) of the famous Chef Jean-Michel Lorrain (holder of three Michelin stars).

Rotating between various culinary worlds, from the small gastronomic restaurant to the huge squad with about thirty cooks and pastry cooks, he first earns his stripes as a commis chef, in a pastry position at L'auberge Bretonne (56), restaurant of Jacques Thorel, 2 Michelin macarons. He becomes then "chef de partie" at the Grand Hôtel (***) of Perros-Guirec (22), then assistant Chef at L'armoise (78), 2 Michelin forks, and is eventually promoted at the rank of Chef at La Bonne Auberge (22), when he is 25-y-old.


Seeking for new experiences, willing to find the sector that fits him the best, he starts the nascent adventure of culinary events and becomes a Chef-host at « La table et fêtes » (92), rival of "L'atelier des Chefs", at a time where cooking and gastronomy are booming, afresh at the heart of french hobbies.

There, he learns to channel his passion and realizes how essential is the exchange between the Chef and his customers. With the idea of creating his first restaurant, he identifies Bordeaux, capital of wine and new capital of gastronomy, as the perfect location for his projects, and leave Paris for the region of Bordeaux.

Giving himself the time to grow his project he worked as a Chef at « Chez David » in Salaunes (33) for a year, and eventually opened his first restaurant « Le Comptoir des Saveurs » in 2017.

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