Portraits
Kévin Bougard
Originally from the Sarthe, I spent more than ten years exploring the kitchens of Michelin-starred houses in France, in Monaco with Joël Robuchon and in Montreal with Daniel Boulud, to perfect my knowledge and broaden my horizons.
More recently, I had the pleasure of working as chef at Odorico, in the Hôtel d'Anjou in Angers. This step gave me the chance to express my culinary vision, blending tradition and modernity, before embarking on the Ancestral adventure.
Today I strive to create a unique experience, honouring culinary traditions while committing to eco-responsible cooking. My journey, rich in learning and encounters, lets me share with you my passion for gastronomy, in a setting that reflects my values and my attachment to quality produce.
Adèle Guilloteau
Before discovering the world of restaurants, I spent a few years studying science and sport, then turned to travel and volunteering.
2021 marked my first steps in the hospitality industry. Most recently, I spent two years at Odorico, in the Hôtel d'Anjou, where I rose to the position of assistant maître d'hôtel.
A wonderful professional training that I now wish to continue at Ancestral.