Noémie CADRÉ
Chef : 1 restaurant Chef at Caravane Palace in Rennes, Noémie Cadré has worked in a number of top establishments and held a number of different positions to arrive at the head of her restaurant, which is a distillation of everything she loves about cooking.
After obtaining a BTS in Hotel and Catering Management and a Mention in Sommellerie, Noémie Cadré joined several prestigious establishments as a sommelier: L'Arpège with Alain Passard, l'Épicure with Eric Frechon, l'Oxalys with Jean Sulpice...
From sommelier to chef
But a revelation came later, and invited her to move into the kitchen. "Catering is a mixture of many different professions. I've always been fascinated by cooking, but I didn't dare do it. Then a moment came when I felt ready. The houses she has worked for, and in particular the food and wine pairings she was able to achieve, inspired her to make this choice.
After several experiences as a chef, Noémie Cadré opened her first restaurant: Caravane Palace, in Rennes. A city she chose for its scale, dynamism and defense of the Breton terroir.
Her signature: wood-fired cooking
The chef spent a year in South America, in Argentina and Peru. In particular, she worked with Francis Malmann, a chef who confirmed her passion for wood-fired cooking, which she has made her signature at Caravane Palace. At Astrid & Gaston, in Lima, she was also able to discover a cuisine that made a deep impression on her: "It's a mix of Asian, African and South American influences, brought to a gastronomic level."
At Caravane Palace, Noémie Cadré offers a cuisine that invites travel: street food at lunchtime and a five-course gastronomic menu in the evening. The restaurant's name is itself inspired by her travels, and the way in which cuisine can be discovered, between meals on the go and gastronomic discoveries.
Her establishment is a distillation of everything she loves about cooking. She works with producers who respect their produce, and of course, with wood fires: "Wood fires inspire me enormously. It's organic and very rustic. And at the same time, any cooked or smoked food takes on a more joyful dimension. So it's interesting to use it for street food as well as for much more refined dishes." Caravane Palace was awarded a toque in 2025.
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