La Roche-sur-Yon: on Saturday, it’s cooking at the Halles with chef Nathan Cretney, from Reflets

Nathan Cretney will cook at the market hall on June 18 © Les Reflets

to City of La Roche-sur-Yon offers since May one new culinary appointment named »Les Halles in the kitchen« . a Saturday per monthfrequently yonnais chefs agreed to play the game and showcase their skills in cooking local produce from the Halles market live.

After a first meeting on May 21 with the chefs of the restaurant Le Karo, it’s the turn of Nathan Cretney, chef at Les Refletsin Saint-André-d’Ornay, to pass behind the stoves this Saturday, June 18, between 10 and 12 o’clock.

The Yonne chef will concoct a risotto with both cheese and asparagus, hazelnuts and herbs.

Nathan Cretney, a leader in harmony

Originally from the UK, Nathan Cretney arrived in France in 1995 at the age of 10. A summer professional experience in a campsite makes him want to discover the profession of cook and enroll in a hotel school. With her diplomas in her pocket, Nathan Cretney embarks on a small world tour in Brazil, Miami to perfect his gastronomic culture.

Back in France, fort de nouvelles skills in cooking and pastry, in step in Médoc, where Philippe Raoux gives him confidence in the name of chef de son restaurant Le Wy.

On the way back to the Vendée, in a 4-star castle referenced “Les Collectionneurs” where he further develops his managerial skills and logistics in crossing a job as a chef.

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Often knowledge and mastery, which have already been in the eyes of Michelin and Gault & Millau guides.

This recognition was not made by Nathan Cretney, who decides when to face talent. He participated in the Championnat de France de Desserts in 2012 and in the concours de la Toque d’or de la pâtisserie in 2013.

La suite logique was to create its own restaurant. A wish made in March 2018, in the Saint-André-d’Ornay district of La Roche-sur-Yon, where he opened with the company the restaurant Les Reflets. A discreet, intimate meal in which the chef chooses from the harmonious and convivial kitchen.

Recognized as a Young Talent by Gault & Millau and became the first chef in the National Competition of the Best Artisans of France in 2019, he sees his talent again honored in 2020 by the Michelin Guide which awarded his restaurant the label “Bib Gourmand”, which rewards restaurants that add generosity and excellent value for money to their menus.

Here’s a resume, which should be revived to go to the meeting with Nathan Cretney on the same date, June 18, to share his chef’s secrets!

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