His know-how sprouted in the depths of Aveyron at the Ecole du Palais, where he was trained by an experienced Breton crepe maker.
His skills as a crepe maker have evolved over his experiences in different creperies in France for more than five years (Toulouse, Montpellier, Capbreton).
Marked by long stays in South America (Argentina and Chile), he masters the great classics of the Breton creperie embellished with some original recipes (dulce de leche, tortilla ...) that travel the curious taste buds.
After having worked as a public policy consultant, Laetitia aspired to change and join the world of cooking. Having lived in Rennes for several years, her affection for crepe is not new!
Formed by Arthur in the art of traditonal creperie, she brings her recipe ideas for original and tasty catering, including vegetarian variants.