A pure Breton product, Mickaël Briantais obtained his (vocational training certificate) in cooking at the hotel school in Dinard, in the north of the department. In search of curiosity, Mickael Briantais persists in his studies to obtain a second CAP allowing him to discover the fields of Pastry, Ice Cream and Chocolate.
After having done his first work in seasonal establishments in Savoie or in La Plaine sur Mer (44) such as the restaurant "Anne de Bretagne", a "2 star" in the Michelin Guide, Mickael Briantais spent his military service in the kitchen, before returning to the Rennes region at the end of the 90s to get closer to his origins.
Faithful to his roots, Mickaël Briantais was hired as second chef at Le Castel restaurant in 1999. In 2006, he became the chef of his restaurant and has always offered a cuisine that reflects his image : simple, traditional and local.
In 2014, Mickaël Briantais succeeded in obtaining the title of "Maître Restaurateur" for the restaurant Le Castel.
In 2020, our Chef was awarded the "médaille du travail" for his 20 years of work at the restaurant Le Castel.