Chef Hervé Bourdon’s biography

Chef Hervé Boudon is 46 years old and is in charge of the kitchens Miramar La Cigale.

He majored from École Ferrandi in 1989 and went on to win the contest for the best apprentice of France the same year. Chef Hervé Bourdon is the guarantee of prestigious culinary savoir-faire that he has further developed during his previous positions with some of the most reputed restaurants in the world.

It was at the « Tour d’Argent » that he started his career, then he was appointed Chef de Partie at the London Hilton Park Lane for a few years, then he joined the kitchens of the InterContinental of London. His experience includes mainly 12 years in Ukraine working with VIPs, where he created and hosted his own television program on the national channel 1 + 1. Every morning he presented a recipe for millions of viewers. In early 2017, he joined the Miramar La Cigale kitchens.

I put the taste qualities of the products at the heart of my kitchen.

Hervé Bourdon
Chef at Miramar La Cigale Hôtel Thalasso & Spa

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+33(0)2 97 53 49 13

Open from 12:15pm to 2:30pm
and 7:15pm to 9:30pm


HERVÉ BOURDON perpetuates the values of the hotel respectful of LOCAL PRODUCTS, working them with simplicity to avoid wasting their natural properties. He also has a perfect knowledge of cooking methods, which makes all the difference, and uses local fish and vegetables.

He is very proud of the suppliers from Rhuys peninsula and Brittany and will readily mention the Brunet bakery at Port Navalo, who provide the bread and the seaweed bread, Marion Couillaut-Eude and Emmanuel Bastilles who provide the oysters from the Golfe, clams and periwinkles, Gaec du Pardigo, a vegetable producer at Sarzeau, not to forget Marie Gabrielle Capodano who has recently patented Marine Spirulina and who specially raised oysters for the hotel that are distinguished by their beautiful green colour and their benefits to the body.

Refined products

In Brittany, CHEF HERVÉ BOURDON highlights products such as the Baratte Butter, the “Pig on Straw of Brittany”, and foie gras of the Lugen Farm.

Chef BOURDON likes to share his passion and quite regularly organises cuisine workshops for the pleasure of both young and old alike.

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