Chef Thomas Craipeau returned to the Mayenne river which formed the backdrop to his younger years, a little further downstream, in nearby Anjou. At the restaurant of the lock keeper and at the village restaurant, Thomas works both at the reception and in the kitchen, two job he considers inseparable, and for which his career has prepared him. After an apprenticeship as a cook, pastry chef training at a Michelin-starred restaurant and catering “for management teams,” he then gave cooking lessons for a tableware brand. All these experiences led him to opening his own restaurant. “It was time to take the plunge” he says.