Meeting with Anthony Daniel, chef at Les Ormes, Domaine & Resort campsite
” I have gained my experience in renowned kitchens, lucky to travel abroad and in particular to Luxembourg to work in the Sofitel Luxury or Le Grand Ducal. I was a deputy head chef, and my objective was to satisfy the taste buds of a demanding business clientel. An exciting challenge !
Crédit photo : Bruno Astorg
Les Castels : What did you do afterwards ?
Anthony Daniel: I decided to return to Brittany after 15 years ! So with all that experience up my sleeve I was able to integrate the team at Ormes and the management of the various aspects of dining. I am now the executive chef.
Les Castels: What are your ambitions for returning back to the basics ?
Anthony Daniel: I would like to launch a new dynamic by passing on my experiences and my sensibility to create a modern and qualitative cuisine with chefs with whom I work. In Brittany we have so many quality products, I want to emphasise them, I want to rediscover and offer something new to our dinner guests.
Les Castels: Beautiful project ! How do you plan to go about this and tantalise your guests ?
Anthony Daniel: I decided to work on new formats for lunch and dinner. We work on creating culinary workshops to transform meals into real moments of conviviality and a moment of sharing between colleagues.
Les Castels: What is your guideline here in Ormes ?
Anthony Daniel: I would say: quality and conviviality.
Les Castels: What products do you use in your cooking ?
Anthony Daniel: Naturally I love products of the region, local products… Today, we suggest only French products in our restaurants (of which we have four). Our objective for 2018 is to use 70% of our cuisine prepared with local products.
Les Castels : Would you say that your formula is a “success” ?
Anthony: Of course ! The lamb shank cooks for 10 hours, with its small vegetables. Or the terrine of duck breast with foie gras within a crepe !
Le Castel Les Ormes, Domain and Resort, welcomes you to any of their 4 restaurants, amongst which two are opened all year.
- La Pizzeria Chez Madeleine, pizza and pasta
- Le Cellier, grill and bistrot cuisine
- L’Oie Gourmande, traditional cooking
- Le Club House, a high end brasserie
Enjoy your meal !