Style : French Gastronomy modernity and seasonal products
Signature dishes : Veal sweetbreads glazed with cider and buckwheat – The chicken egg in perfect cooking, Gruyere emulsion of Carrouges – Apple, salted butter caramel and Perche honey in puffed sugar
Originally from Normandy, his wish since the age of 8 was already to become charcutier or cook. He obtains his CAP and BEP Cuisine near to the Chef Jacques Angot and also obtains a CAP in pastry, chocolatier, confectiseur.
He started in Paris as a commis and then demi-chef de partie with Pierre Miécaze at the Sofitel du Cnit in La Défense.
Returning from the army in 1992 he opened in association with his mother “L’Auberge de l’Ancienne Abbaye” where he officiates as a chef for 6 and a half years.
In October 1998 with his wife they acquire “La Renaissance” emblematic establishment of the city of Argentan. They will open in December 1998 with 6 hotel rooms. Two years later, 11 rooms.
In 2015, construction of 6 additional rooms in the outbuildings with swimming pool and Spa and finally in 2016 he won a Michelin star.
In November 1998, Arnaud closed “L’Auberge de l’Abbaye” and transformed it into a Bistrot where his mother officiated with an executive chef for 6 years. He signed the cards in place and his mother will sell it in September 2002.
But the Chef does not stop there and in parallel, in October 2014 he bought a pizzeria in Argentan. Opening in January 2015 “Le Comptoir de Maria” chef’s bistro. Establishment that was important to Arnaud since his mother had created the first Pizzeria in the city in 1984 in these premises, he lived there and exercised his first weapons during his childhood from the age of 13 years.
Arnaud also published a book in 2011, “Ma Cuisine des Légumes” prefaced by Michel Onfray with illustrations of Agnès Taisne. He is currently preparing a cookbook for the 20th anniversary of the “Renaissance” for a publication scheduled for September 2019.