After six years in the historic Doutre district of Angers, we decided to cross the Maine River in December 2023 to open a new venue, one that better reflected who we are.
But in September 2025, a year and a half after we moved in, water damage brought everything to a halt. This sudden setback could have crushed us. Instead, it forced us to refocus, rethink our organisation and strengthen our identity. This enforced break reignited our determination and allowed us to refine even more precisely what we want to share.
Our new home, an elegant brick building, has been transformed with renewed attention to detail. Every detail, every space, every atmosphere now fully reflects our personality and vision.
Much more than just a name, Lait Thym Sel sums up our cuisine in three words:
‘LAIT’ for indulgence, sweetness and comfort.
‘THYM’ for creativity, character and aromatic zest.
‘SEL’ for rawness, minerality and concentrated flavours.
Today, we return with a more personal, intimate and exclusive venue. A setting designed by us, for you, where every flavour tells our story, a story that this ordeal has not weakened, but strengthened.
Before being a restaurant, Lait Thym Sel is a story of a duo. Two journeys, two sensibilities, the same high standards.
Since our beginnings, we have been building this establishment together. And eight years after our first opening, we are finally developing our partnership in a fully confident manner, working side by side in the kitchen, which is only natural given our backgrounds.
Fanny MORVAN
Born in Annecy, Fanny discovered her vocation in the kitchen at a very early age.
At 15, she left her region to study for a vocational diploma in cooking in Bonneville, followed by a baccalaureate in hotel and restaurant management in Grenoble and a higher technical diploma in culinary arts in Nice.
This comprehensive training laid the foundations for her precise and committed approach.
At a very young age, she felt the need to open herself up to the world: to speak English, travel, discover other cultures and confront the demanding world of luxury hotels. She spent three years in England, working in the dining room, developing her confidence and sense of hospitality.
She then continued her career between Saint-Barthélemy and Courchevel, working with a demanding international clientele and travelling between seasons to nourish her vision of global gastronomy.
These experiences forged an ambitious, precise personality driven by a keen sense of detail and taste.
Gaëtan MORVAN
Born in Angers, Gaëtan began his culinary career at the age of 15, apprenticing at L'Hoirie under Jean-Marie Lepeltier.
After earning a vocational diploma in cooking and an additional qualification in restaurant desserts, he naturally set his sights on excellence and surpassing himself: he sent his CV to all the three-star restaurants in France.
Michel Guérard offered him his first big opportunity: two formative years marked by knowledge sharing and precision.
He then joined Alain Ducasse at Louis XV in Monaco, where he discovered a demanding environment and an almost military pace that definitively shaped him as a chef. Back in the west of France, he continued his career with Laurent Saudeau at the Manoir de la Boulaie, then at the SaQuaNa in Honfleur, influenced by refined Japanese cuisine focused on the essentials.
All these experiences now feed into a cuisine that is straightforward,
demanding and honest.
When Fanny and Gaëtan met, they immediately connected: they shared the same high standards, curiosity, desire to progress and refusal to do things by halves. They quickly left everything behind to move to Shanghai and help open a Michelin-starred chef's restaurant.
This intense adventure reinforced their conviction that one day they would open their own restaurant in France.
In 2017, Lait Thym Sel was born.
From the moment it opened, they worked together every day: both in the kitchen during the day, then each in their own area in the evening, with the same guiding principle:
every dish, every menu is designed by both of them.
Fanny's desire to return to the kitchen never waned, and today, that desire has become a reality: they are back working together in the kitchen, more united than ever. A new stage, renewed strength, a natural continuation for a restaurant built by four hands, with precision, high standards and a shared identity.
