“A Breton who fell into olive oil”: that’s how Patrick Raingeard describes himself. His journey is a quest for excellence, which began in Nantes and was perfected in Paris alongside masters such as Lenôtre, Passard, and Hermé. His Mediterranean revelation took place at Pavillon Ledoyen with Jacques Maximin.
After working at La Mère Poulard, he moved to the French Riviera. Since 2012, he has been at the helm of the kitchens at the sumptuous Cap Estel. In this elegant setting, this "vegetable fanatic" elevates exceptional produce through a sun-drenched Southern French cuisine. His signature style was recognized with 3 toques and the Gault&Millau d'Or PACA award in 2013.
1983
At 17, he began his apprenticeship at Joseph Delphin, the "most beautiful house in Nantes". There he acquired the classic basics of the Loire Valley before graduating top of his class from hotel school.
1988
The big departure for Paris. He begins a decade of excellent training with the legends of French gastronomy: Gaston Lenôtre, Alain Passard at L'Arpège and Jacques Maximin at Pavillon Ledoyen.
1995
The year of emancipation. He landed his first head chef position at La Mère Poulard (Mont-Saint-Michel). Two years later, he returned to Paris to orchestrate the opening of Ladurée on the Champs-Élysées alongside Pierre Hermé.
2006
Under the impetus of Christian Willer, he settled on the French Riviera at the Port Palace . The "Breton who fell into olive oil" affirmed his culinary identity there, turned towards the South.
2012
He takes over the kitchens at Cap Estel in Èze. In this breathtaking setting, he develops a sincere, seafood and vegetable cuisine, in total harmony with the surrounding nature.
2014
Patrick Raingeard's restaurant receives a star in the Michelin Guide.
2025
Patrick Raingeard is striking out on his own and opening his own restaurant alongside his son Edouard. In this restaurant, where local cuisine, elegance and conviviality meet, each dish tells a story.
À 17 ans, il débute son apprentissage chez Joseph Delphin, la "plus belle maison de Nantes". Il y acquiert les bases classiques du Val de Loire avant de sortir major de sa promotion à l'école hôtelière.
1983
1988
Le grand départ pour Paris. Il entame une décennie de formation d'excellence auprès des légendes de la gastronomie française : Gaston Lenôtre, Alain Passard à l'Arpège et Jacques Maximin au Pavillon Ledoyen.
L'année de l'émancipation. Il décroche son premier poste de Chef à La Mère Poulard (Mont-Saint-Michel). Deux ans plus tard, il retournera à Paris pour orchestrer l'ouverture des Champs-Élysées chez Ladurée aux côtés de Pierre Hermé.
1995
2006
Sous l'impulsion de Christian Willer, il s'installe sur la Côte d'Azur au Port Palace. Le "Breton tombé dans l'huile d'olive" y affirme son identité culinaire tournée vers le Sud.
Il prend la direction des cuisines du Cap Estel à Èze. Dans ce cadre époustouflant, il développe une cuisine sincère, marine et végétale, en harmonie totale avec la nature environnante.
2012
2014
La table de Patrick Raingeard obtient une étoile au Guide Michelin.
Patrick Raingeard s'émancipe et s'installe dans son propre restaurant au côté de son fis Edouard. Dans ce restaurant, où la cuisine locale, l’élégance et la convivialité se rencontrent, chaque plat raconte une histoire.
2025
The chef's establishment
Father & Son Raingeard
In Sclos-de-Contes, Patrick Raingeard and his son Édouard are opening their family home. A "place to live" where culinary traditions are passed down through generations. Far from the opulence of luxury hotels, the Michelin-starred chef offers authentic, locally sourced bistro fare. A cuisine of sharing and emotion, to be savored in the convivial atmosphere of a table overlooking the kitchen.
