Jean Imbert moves to Mont Saint-Michel with new restaurant

Mathilde Bourge | 12/17/24, 12:28 PM

In a succinct message, Jean Imbert announced the opening of a future restaurant in January 2025 at Mont-Saint-Michel. Here are a few details..

Chef Jean Imbert recently announced on his Instagram page a new gastronomic adventure. From January 16, 2025, he will open a restaurant in the heart of Mont-Saint-Michel, in a small house perched on the cliff. Featuring a small front garden, the venue promises to be an intimate and unique setting for an exceptional culinary experience.

In his Instagram stories, Jean Imbert revealed a few shots of this historic place, standing for over 1,000 years. This project is part of a new phase in his career, which never ceases to surprise with its ambition and diversity.

The new address, whose name has yet to be revealed, is also an opportunity for Jean Imbert to reaffirm his attachment to the Mauviel 1830 brand, with which he has collaborated for many years, notably in his former establishment Mamie and at the Plaza Athénée. Together, the renowned brand and the chef have imagined this new project, with the aim of promoting French craftsmanship and modern gastronomy at Mont-Saint-Michel.

A dazzling career, from Top Chef to luxury gastronomy

Jean Imbert first came to public attention in 2012 when he won the Top Chef competition, and has since turned this spotlight into a springboard to the pinnacle of gastronomy. Since then, he has multiplied prestigious projects, becoming a true symbol of contemporary French cuisine.

In 2021, he took over the reins of the kitchens at the Plaza Athénée (3 toques) from Alain Ducasse, an appointment that marked a turning point in his career. His approach, centered on simplicity and exceptional products, has enabled him to establish himself as a key figure in the industry. At the same time, he was chef at the Venice Simplon-Orient-Express and Maison Dior, where he offered exclusive gastronomic experiences combining art, fashion and gastronomy.

With the opening of this restaurant on Mont-Saint-Michel, Jean Imbert continues to reinvent his art. Nestled in a small house on the cliff, this new establishment promises a gastronomic immersion in symbiosis with the heritage and landscapes of this emblematic site.

See this post on Instagram

A publication shared by Jean (@jeanimbert)

Mont-Saint-Michel, a world heritage site, is preparing to welcome an exceptional table. It's an adventure that Jean Imbert seems to be approaching with the enthusiasm and passion that characterize his career. Join us on January 16 to discover this new address, which is already shaping up to be a not-to-be-missed event in French gastronomy.

These news might interest you

Craftsmen & Know-How

Paris Coffee Show 2025 : le retour du salon des passionnés de café

Le rendez-vous des professionnels et amateurs de café fait son retour à Paris ! Organisé par Collectif Café, le Paris Coffee Show s’associe au Sirha Omnivore pour une nouvelle édition.

Hotels & Bed & Breakfast

Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été

C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.

Hotels & Bed & Breakfast

The Hoxton sort les transats : bienvenue à La Piscine

En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.

Craftsmen & Know-How

Cette boutique française mise sur une épice que vous adorez

Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).