The restaurant of the culinary influencer “at Erwan” attracts amateurs in the heart of Brittany

From salesperson to France Telecom to Star de la Cuisine on social networks, Erwan Borel left his establishment in the Yvelines to open his restaurant where he grew up: in Rostrenen, in the Côtes-d’Armor.

An atypical course. That of a restaurateur, star of social networks, who closed his establishment renowned in the Paris region, in Bourdonne, in the Yvelines, to return home in the Brittany center, in Rostrenen, in the Côtes-d’Armor. The fifties kept the name of its previous restaurant : “Chez Erwan”, which is also his first name and his nickname on social networks. To meet this colorful character, some make hundreds of kilometers.

Breton at 276,000 Facebook subscribers Let its customers settle themselves. “”Good morning ! There should be your name on the notebook. And with your name, there must be a table number next door“He says. Erwan Botrel is cooking.

In his videos, the restaurant owner makes the producers, breeders of France discover. Now he cooks “In the heart of the Brittany Center“In a place”Completely lost. But, here, people are rich in heart“He smiles, in the kitchen.

https://www.youtube.com/watch?v=nqjieqhe6xy

Erwan sings by cutting or cooking his meat in the pizza oven, in front of his customers. His dishes are like him: very generous. “”I don’t want people to say they were hungry when I came to my house. This is not possible. We have farm cooking. People, before, worked a lot physically and therefore they had to eat. I stayed in this tradition “, he explains. Witness the menu : 400 gram rib steak, duck breast or andouillette for the main dish, for example.

“I don’t know if people work so much, however they still eat as much.”

Erwan Botrel, restaurateur

in franceinfo

Among the guests around the table that day, two brothers from Switzerland, they have “even modeled vacation to come here“Explains one of them. The reason ? The restaurant “really corresponds to (their) values. Cooking, real cooking, friendship, exchange, discussion and then the character! We wanted to meet him, that’s for sure too“. Another argument, they have”frustrated results.“”

Indeed, the cellar contains more than 1 000 references and customers must get up to get the wine. A habit that Erwan is from his previous establishment. “”When I opened my first restauranthe says, I was all alone to work in thirty seats. And so everything was done so that I can work on my own. The cellar is self-service, the bread is self-service. The cheese is self-service.“”

That some customers cross France to come and discover its table surprises Erwan a lot. “”It’s a crazy thing, it’s incomprehensible to me. We don’t have a Michelin star, we make a normal food. I’m very happy but it’s not easy to understand“testifies the cook.

Those who talk about it best are customers, who try to describe this place “Atypical, we wanted to meet people. It’s the right atmosphere“describes one of them when his neighbor came”Indre“explains that he is “came on purpose. We went six hours to come and eat“. Another finds the frame”unlikely. Eight guests, eight people who don’t know each other and we got to know. We talk to each other as if we were from the same family. We shared the meat. You have too much, I give you! I share with you a little of my wine. It is a concept that I love. I have never seen this elsewhere“, Rejoices this client, delighted.

Like the course and the values of this chef, the restaurant wants to be at home. “”At my grandparents“Not far from Rostrenen,”People could come and eat at any time. At my father, there was always an open table too. I have always seen this at home“Remember Erwan.

Born in Seine-Saint-Denis, Erwan Botrel grew up in Plouray, Morbihan. He did his schooling in Rostrenen before starting studies of mathematics at the Faculty of Brest and becoming a commercial in France Telecom in 1996. In 2007, he realized his childhood dream, to make the job of his father and to open his restaurant. According to here Breizh-Izel (ex France-Bleu)It was in 2019, after a viral video From the culinary blogger of “it’s better when it’s good” Emmanuelle Jary, turned in the kitchen in 2019, seen 39 million times on Facebook and who attracts to his home from customers from all over Europe.