Sylvain Guillemot is the French chef behind the Auberge du Pont d’Acigné, the Michelin-starred restaurant he and his wife Marie-Pierre have run since 1996 in Noyal-sur-Vilaine, on the edge of the Vilaine river just east of Rennes in Brittany. Trained under Alain Passard at the three-Michelin-star L’Arpège, Guillemot built his reputation on an instinctive, produce-led “cuisine de l’instant” rooted in Breton ingredients.
He describes himself as a locavore “out of necessity” who found a treasure trove of produce in Brittany, and his cooking is defined by tight seasonality, technical precision and a close relationship with local growers, fishermen and the land around the restaurant.
TL;DR
- French chef, born 24 January 1971 in Loudéac, Brittany
- Trained under Marc Tison (Rennes), two-star Jacques Thorel (La Roche-Bernard) and three-star Alain Passard (L’Arpège, Paris)
- Opened the Auberge du Pont d’Acigné in Noyal-sur-Vilaine in 1996 with his wife Marie-Pierre
- First Michelin star in 2005; second star 2013–2015; today holds one star
- Known for an instinctive, locavore “cuisine de l’instant” built on Breton produce
Sylvain Guillemot key facts
| Born | 24 January 1971, Loudéac, Brittany, France |
| Nationality | French |
| Restaurant | Auberge du Pont d’Acigné, Noyal-sur-Vilaine (near Rennes), opened 1996 |
| Michelin stars | One star (since 2005); held two stars 2013–2015 |
| Style | Instinctive, locavore “cuisine de l’instant” built on Breton produce |
| Training | Marc Tison; Jacques Thorel (2 stars); Alain Passard (3 stars, L’Arpège) |
Early life and training
Sylvain Guillemot was born on 24 January 1971 in Loudéac, in central Brittany. His first significant role was under the Michelin-starred Rennes chef Marc Tison. He then worked at La Roche-Bernard under the two-Michelin-star chef Jacques Thorel, where he developed his understanding of food-and-wine pairing, before joining Alain Passard at the three-Michelin-star L’Arpège in Paris, rising from commis to second in under three years. It was at L’Arpège that he met his future wife and business partner, Marie-Pierre.
Auberge du Pont d’Acigné
In 1996 Guillemot and Marie-Pierre opened their own restaurant, the Auberge du Pont d’Acigné, in Noyal-sur-Vilaine on the outskirts of Rennes, converting a former bar and service station into a restaurant set by the water’s edge and surrounded by greenery. The restaurant became one of Brittany’s most respected fine-dining addresses, with Marie-Pierre front of house and Sylvain in the kitchen.
Signature style: locavore “cuisine de l’instant”
Guillemot prides himself on an instinctive, up-to-the-minute cuisine that draws on regional produce with invention and real technical skill. He has described himself as a “locavore chef, out of necessity” and an “Ayatollah of produce,” building menus around what is best at the moment from Breton growers, the coast and the seasons rather than around a fixed carte. The approach reflects the discipline he learned in Passard’s vegetable-focused kitchen at L’Arpège, applied to the raw materials of Brittany.
Michelin stars and recognition
The Auberge du Pont d’Acigné received its first Michelin star in 2005. In early 2013 the Michelin Guide awarded it a second star, which it held until the 2016 edition, when it was returned to one star. The restaurant has also featured in the international LA LISTE ranking. It continues to hold one Michelin star today.
Awards and recognition
- First Michelin star for Auberge du Pont d’Acigné, 2005
- Second Michelin star, 2013 (held 2013–2015)
- Returned to one Michelin star from the 2016 guide; retained since
- Ranked among the world’s restaurants by LA LISTE
Sylvain Guillemot impact and context
Guillemot belongs to the generation of French chefs who trained in Paris’s top kitchens and then returned to the regions to build produce-led restaurants with their own identity. His time with Alain Passard at L’Arpège connects him directly to one of the most influential vegetable-focused kitchens in the world, and his Breton, ingredient-first approach sits in the same conversation as other leading French chefs such as Anne-Sophie Pic, Hélène Darroze and Pierre Gagnaire.
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Sylvain Guillemot FAQ
Where is Sylvain Guillemot’s restaurant?
The Auberge du Pont d’Acigné is in Noyal-sur-Vilaine, on the edge of the Vilaine river about 15 km east of Rennes in Brittany.
How many Michelin stars does he have?
One Michelin star, held since 2005. The restaurant also held a second star from 2013 to 2015.
Where did Sylvain Guillemot train?
Under Marc Tison in Rennes, two-star chef Jacques Thorel in La Roche-Bernard, and three-star chef Alain Passard at L’Arpège in Paris.
What kind of food does he cook?
An instinctive, locavore “cuisine de l’instant” built on seasonal Breton produce, with strong technique and a close relationship to local growers and the coast.
Who runs the restaurant with him?
His wife Marie-Pierre Guillemot, whom he met while both were working for Alain Passard; she runs front of house at the Auberge du Pont d’Acigné.
