Michel Bruneau

Michel Bruneau is the chef of the Mother Poulard with the Mont Saint-Michel. He devotes his life to the service of the soil and French culinary creation.

During 21 years, it held Bourride with Caen (district of the Vaugueux) of which he was the founder. There were few covers but a very beautiful table, an inventive kitchen greeted by two macaroons in Michelin and three stars with the Bottin Gourmand.

After these many last years in the capital Low Norman, it seemed to him to have made it tower of the question. However, this Norman born by chance in Paris wanted to remain in its area, the soil of the fresh cream, andouille, pear and the apple-brandy. It then took its pans and its equivocal to join the Mount-Saint-Michel and to raise a new challenge. Initially, he was the adviser of the owner of the Mother Poulard, Eric Vannier, an industrialist who considerably developed the mark around the figurehead of the Mount. Today, he is the chief cook of this worthy establishment.

Michel Bruneau does not miss character. At the 15 years age, after the hotel school, it running away. It enfourche its Mobylette and leaves to Ardeche to join a lady, a cooker, whom it had known when it was in summer camp. It arrived at destination after a four days escapade. The cooker then warned the anxious parents against the promise of not engueuler the kid who wanted simply to make his trade cook.

Will follow a turn of France via the Brittany, the Midi, Paris and finally the Normandy. It made a short passage in the collective kitchen of a médico-psychological institute, to 15 km of Caen, where it learned how only to open cans.

Finally, it will take again the family business with his Francoise wife. His/her parents, tired, were a little the coal merchants of the village. The graver will become the first Bourride , of 1972 to 1982, before moving in Caen, in the district of the Vaugueux.

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