AND EXCEPTIONAL WINES
The chef, it’s in the kitchen that he expresses himself and Sébastien Martinez is eloquent, he loves and knows how to move. His proposals are convincing, his speech is clear, but he does not seek to be right. He wants to touch hearts and share his passion, in all simplicity, in all humility.
Sébastien Martinez is generous, he is passionate about art, nature, Brittany and local products. His plates tell this story, that of his return to Finistère, of his meeting with Pont-Aven, of his respect for the past of Rosmadec Le Moulin , of which he has a crush.
A native of Rennes, Sébastien Martinez studied at La Voile d´Or in Brittany, then with Frédéric Robert at La Grande Cascade. Having become a saucier chef, it was at the Pavillon Ledoyen and the Cinq that Christian Le Squer noticed him. Together they designed the new Rosmadec Le Moulin menu.
Like an artist, the Chef is attentive to detail, with sense and finesse, he gives gluttony color and depth. He comes to the dining room every day to talk to customers who make him feel good: TripAdvisor
A SOMMELIER TO THE WINE MENU
Appointed Director of Rosmadec Le Moulin by Éric Beaumard, sommelier with a big heart, Cédric Bilien returned with enthusiasm to his homeland, Finistère, to support the restaurant’s renewal. His exceptional sommelier career has enough to make many great vintages blush.
A graduate of the Lycée Hôtelier de Quimper and of the Additional Sommellerie Mention in Dinard, Cédric Bilien started his career with Christian Stevanin, Master Sommelier of Brittany. He has worked at La Tour d’Argent, Pavillon Ledoyen, George V in Paris and Four Seasons in Hong Kong.
It is with Eric Beaumard, sommelier with multiple awards, his promotion sponsor, that he imagined the new wine list for Rosmadec Le Moulin . A menu made up of grands crus, rare vintages and wines from exceptional winegrowers. A refined selection for food and wine pairings that enhance the tasting.
Cédric Bilien, bigouden and fine beak, likes to share his discoveries, trigger emotions and please his customers with confidential nectars. Taking his advice is having a rare time.