Meeting #7Word of BreizhStanislas Laisney
©L'Oeil de Paco

Stanislas, passionate chef

This seventh interview takes us to Tréguier, to meet Stanislas, chef of the Aigue Marine restaurant with associations as surprising as they are pleasant.
Published on 16 June 2022

Parole de Breizh, invites you to discover the Pink Granite Coast through encounters with those who live their Brittany, transform it, cultivate it. These ambassadors are craftsmen, artists, producers… but above all, inhabitants of the Trégor. They love the Pink Granite Coast and explain to you why cultivate the essential!”

“Let yourself be surprised by this lively cuisine, oscillating between land and sea, lavished by the young chef, originally from the English Channel. He always wanted to be a chef, and you can feel it: his culinary signature is immediately expressed in colorful, herbaceous plates, whose surprising combinations (such as his vegetable-based desserts) testify to an undeniable talent.”

The words of the Michelin Guide’s 2020 inspector

Your background

“Born in Normandy, I followed my training at the Maurice Marland Hotel School in Granville. After my studies, I spent several seasons in Savoie. In 2006, I arrived at Aigue Marine. The following year I was chef de partie, then second in command to become chef de cuisine in 2016.”

How would you define your cuisine?

“My cuisine surprises by its originality, by sometimes improbable but always thoughtful associations, whose gastronomes appreciate the accuracy of the agreements. Depending on the season, we can find: lobster with buckwheat risotto, tripe, organic carrots and lobster bisque; cod with Paimpol coconut and lamb shoulder confit. Passing by the dessert with caramel, organic goat cheese and garden herbs or even a cauliflower with lemon balm and buckwheat.”

Local & seasonal products

“I have always given priority to seasonal and local products. Over time, I have selected producers from the region, many of them organic. I always try to introduce products that you don’t necessarily cook at home. Like sweetbreads, a product on the menu all year round that many people don’t cook at home.”

L'Aigue Marine

Teaser Hôtel Aigue Marine Tréguier
Teaser   Hôtel Aigue Marine   Tréguier
Teaser Hôtel Aigue Marine Tréguier
See you at

L'Aigue Marine

L’Aigue Marine will offer you a cuisine elaborated from excellent products that are fully in line with the “locavore” trend. It distinguishes itself by its bias (naturalness), its unusual approach to vegetables and herbs, and by its genuine talent in the kitchen, particularly in terms of perfectly mastered cooking. The products of the sea (langoustines, lobster) and products of the earth are combined here with equal happiness.

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