Since the end of March, "Au Pressoir", the former starred restaurant of Mr. Seguin, has become "at my mother-in-law's", a café-restaurant mixing tradition and modernity located near the Bois de Vincennes.
Chef Bruno Glegan, of Bordeaux origin, worked for several years as chef de partie in prestigious restaurants such as Alain Bagnier's "Le Bordeaux" before becoming a chef de cuisine alongside M. Henri Seguin who proposed a gastronomic cuisine in a place well known to businessmen and celebrities of the 80s and 90s.
"Throughout these years, I have learned to work with the product while keeping and respecting its nature," says Bruno Glegan.
Now chef at "Chez ma mère-mère", he puts his know-how at the service of French cuisine with influences from around the world.
"We wanted to make the place and the kitchen accessible to everyone. Previously, the establishment had a classic restaurant image, the prices were very high. Today, I use traditional techniques in developing my dishes while working on more common products to provide healthy, varied and affordable home cooking. I select all my suppliers according to the quality and freshness of their merchandise. The fish come from Equinoxe Marine in Dinan in Côtes-d'Armor, Rungis vegetables, Aubrac and Salers meat from Chassineau's butcher's shop "explains the chef.