[et_pb_section fb_built=”1″ _builder_version=”4.22.2″ _module_preset=”default” background_color=”#1D1D1B” min_height=”700px” custom_padding=”||40px||false|false” global_colors_info=”{}”][et_pb_row custom_padding_last_edited=”on|phone” _builder_version=”4.22.2″ _module_preset=”default” width=”104%” width_tablet=”104%” width_phone=”104%” width_last_edited=”on|phone” max_width=”1300px” max_width_tablet=”1300px” max_width_phone=”1300px” max_width_last_edited=”on|phone” min_height=”121px” min_height_tablet=”121px” min_height_phone=”121px” min_height_last_edited=”on|phone” height_tablet=”” height_phone=”” height_last_edited=”on|phone” max_height_tablet=”” max_height_phone=”” max_height_last_edited=”on|phone” custom_margin=”5px|100px||70px|false|false” custom_margin_tablet=”5px|100px||70px|false|false” custom_margin_phone=”10px|0px||0px|false|false” custom_margin_last_edited=”on|phone” custom_padding=”13px||14px|||” custom_padding_tablet=”13px||14px|||” custom_padding_phone=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/laitthymsel.com\/wp-content\/uploads\/2023\/10\/Logo.Couleur-lettrage-blnc-horizontale.png” alt=”Logo du restaurant LAIT THYM SEL” title_text=”Logo.Couleur-+-lettrage-blnc-horizontale” url=”https:\/\/laitthymsel.com\/restaurant\/” admin_label=”Logo Notre maison” _builder_version=”4.22.2″ _module_preset=”default” width=”30%” width_tablet=”30%” width_phone=”80%” width_last_edited=”on|phone” custom_margin=”40px|||10px|false|false” custom_padding=”|||34px||” module_alignment_tablet=”” module_alignment_phone=”” module_alignment_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_font=”Abhaya Libre||||||||” text_text_color=”#FFFFFF” text_font_size=”16px” text_line_height=”1.4em” custom_margin=”||||false|false” custom_margin_tablet=”100px||||false|false” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|0px||||” hover_enabled=”0″ content_en_us=”<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Much more than just a name, Lait Thym Sel sums up our cuisine in three words: 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.<\/p>\n Before being a restaurant, Lait Thym Sel is a story of a duo. Two journeys, two sensibilities, the same high standards.<\/p>\n 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.<\/p>\n ” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n Apr\u00e8s six ann\u00e9es pass\u00e9es dans le quartier historique de la Doutre \u00e0 Angers, nous avons choisi de franchir la Maine en d\u00e9cembre 2023, pour ouvrir un nouveau lieu, un lieu qui nous ressemble davantage.<\/p>\n Mais en septembre 2025, un an et demi apr\u00e8s notre installation, un d\u00e9g\u00e2t des eaux est venu tout arr\u00eater. Ce coup d\u2019arr\u00eat brutal aurait pu nous abattre. Il nous a, au contraire, oblig\u00e9s \u00e0 nous recentrer, \u00e0 repenser notre organisation, et \u00e0 renforcer l\u2019identit\u00e9 de notre maison. Cette pause impos\u00e9e a raviv\u00e9 notre d\u00e9termination et nous a permis d\u2019affiner encore plus pr\u00e9cis\u00e9ment ce que nous souhaitons partager.<\/p>\n Notre nouvelle maison, une \u00e9l\u00e9gante b\u00e2tisse en brique, a \u00e9t\u00e9 transform\u00e9e avec une attention redoubl\u00e9e. Chaque d\u00e9tail, chaque espace, chaque atmosph\u00e8re refl\u00e8te d\u00e9sormais pleinement notre personnalit\u00e9 et notre vision.<\/p>\n Bien plus qu\u2019un nom, Lait Thym Sel r\u00e9sume notre cuisine en trois mots : Aujourd\u2019hui, nous revenons avec un lieu plus personnel, plus intime, plus exclusif. Un \u00e9crin pens\u00e9 par nous, pour vous, o\u00f9 chaque saveur raconte notre histoire, une histoire que cette \u00e9preuve n\u2019a pas affaiblie, mais renforc\u00e9e.<\/p>\n Avant d\u2019\u00eatre un restaurant, Lait Thym Sel est une histoire de duo<\/strong>. Deux parcours, deux sensibilit\u00e9s, un m\u00eame niveau d\u2019exigence.<\/strong><\/p>\n Depuis nos d\u00e9buts, nous construisons cette maison \u00e0 quatre mains. Et huit ans apr\u00e8s notre premi\u00e8re ouverture, nous d\u00e9veloppons enfin notre duo de fa\u00e7on pleinement assum\u00e9e, en nous retrouvant c\u00f4te \u00e0 c\u00f4te en cuisine, une \u00e9vidence au regard de nos parcours.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.22.2″ _module_preset=”default” width=”73.8%” custom_margin=”||||false|false” custom_padding=”|||0px||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”Fanny MORVAN” _builder_version=”4.27.5″ _module_preset=”default” title_font=”Abhaya Libre||||||||” title_text_align=”center” title_text_color=”#FFFFFF” custom_margin=”||0px||false|false” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_font=”Abhaya Libre||||||||” text_text_color=”#FFFFFF” text_font_size=”16px” text_line_height=”1.4em” custom_margin=”||||false|false” custom_margin_tablet=”100px||||false|false” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|0px||||” hover_enabled=”0″ content_en_us=”<\/p>\n Born in Annecy, Fanny discovered her vocation in the kitchen at a very early age. 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.<\/p>\n She then continued her career between Saint-Barth\u00e9lemy and Courchevel, working with a demanding international clientele and travelling between seasons to nourish her vision of global gastronomy.<\/p>\n These experiences forged an ambitious, precise personality driven by a keen sense of detail and taste.<\/p>\n ” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n N\u00e9e \u00e0 Annecy, Fanny trouve tr\u00e8s t\u00f4t dans la cuisine une vocation. Tr\u00e8s jeune, elle ressent le besoin de s\u2019ouvrir au monde : parler anglais, voyager, d\u00e9couvrir d\u2019autres cultures et se confronter \u00e0 l\u2019univers exigeant des palaces. Elle part trois ans en Angleterre, travaille en salle, d\u00e9veloppe assurance et sens de l\u2019hospitalit\u00e9.<\/p>\n Elle poursuit ensuite son parcours entre Saint-Barth\u00e9lemy et Courchevel, \u00e9volue aupr\u00e8s d\u2019une client\u00e8le internationale exigeante, et voyage entre chaque saison pour nourrir sa vision de la gastronomie mondiale.<\/p>\n Ces exp\u00e9riences forgent une personnalit\u00e9 ambitieuse, pr\u00e9cise et port\u00e9e par un sens aigu du d\u00e9tail et du go\u00fbt.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”Ga\u00ebtan MORVAN” _builder_version=”4.27.5″ _module_preset=”default” title_font=”Abhaya Libre||||||||” title_text_align=”center” title_text_color=”#FFFFFF” custom_margin=”||0px||false|false” global_colors_info=”{}”][\/et_pb_heading][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_font=”Abhaya Libre||||||||” text_text_color=”#FFFFFF” text_font_size=”16px” text_line_height=”1.4em” custom_margin=”||||false|false” custom_margin_tablet=”100px||||false|false” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|0px||||” hover_enabled=”0″ content_en_us=”<\/p>\n Born in Angers, Ga\u00ebtan began his culinary career at the age of 15, apprenticing at L’Hoirie under Jean-Marie Lepeltier. 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.<\/p>\n All these experiences now feed into a cuisine that is straightforward, ” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n N\u00e9 \u00e0 Angers, Ga\u00ebtan entre en cuisine \u00e0 15 ans, en apprentissage \u00e0 L\u2019Hoirie aupr\u00e8s de Jean-Marie Lepeltier. Il rejoint ensuite Alain Ducasse au Louis XV \u00e0 Monaco, o\u00f9 il d\u00e9couvre une exigence totale et un rythme quasi militaire qui forge d\u00e9finitivement le cuisinier. De retour dans l\u2019Ouest, il poursuit son parcours aupr\u00e8s de Laurent Saudeau au Manoir de la Boulaie, puis au SaQuaNa \u00e0 Honfleur, influenc\u00e9 par une cuisine japonaise \u00e9pur\u00e9e et centr\u00e9e sur l\u2019essentiel.<\/p>\n Toutes ces exp\u00e9riences nourrissent aujourd\u2019hui une cuisine droite, [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_font=”Abhaya Libre||||||||” text_text_color=”#FFFFFF” text_font_size=”16px” text_line_height=”1.4em” custom_margin=”||||false|false” custom_margin_tablet=”100px||||false|false” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|0px||||” hover_enabled=”0″ content_en_us=”<\/p>\n When Fanny and Ga\u00ebtan 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.<\/p>\n This intense adventure reinforced their conviction that one day they would open their own restaurant in France.<\/strong><\/p>\n In 2017, Lait Thym Sel was born.<\/strong> ” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n Lorsque Fanny et Ga\u00ebtan se rencontrent, leur connexion est imm\u00e9diate : exigence, curiosit\u00e9, envie de progresser et de ne jamais faire les choses \u00e0 moiti\u00e9. Tr\u00e8s vite, ils quittent tout pour partir \u00e0 Shanghai, participer \u00e0 l\u2019ouverture du restaurant d\u2019un chef \u00e9toil\u00e9.<\/p>\n Cette aventure intense renforce leur conviction : un jour, ils ouvriront leur propre maison en France.<\/strong><\/p>\n En 2017, Lait Thym Sel voit le jour.<\/strong> [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Apr\u00e8s six ann\u00e9es pass\u00e9es dans le quartier historique de la Doutre \u00e0 Angers, nous avons choisi de franchir la Maine en d\u00e9cembre 2023, pour ouvrir un nouveau lieu, un lieu qui nous ressemble davantage. Mais en septembre 2025, un an et demi apr\u00e8s notre installation, un d\u00e9g\u00e2t des eaux est venu tout arr\u00eater. Ce coup […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-14","page","type-page","status-publish","hentry"],"yoast_head":"\n
\u2018LAIT<\/span>\u2019 for indulgence, sweetness and comfort.
\u2018THYM<\/span>\u2019 for creativity, character and aromatic zest.
\u2018SEL<\/span>\u2019 for rawness, minerality and concentrated flavours.<\/p>\n
Le “LAIT” <\/span>pour la gourmandise, la douceur, le r\u00e9confort.
Le “THYM” <\/span>pour la cr\u00e9ativit\u00e9, le caract\u00e8re, l\u2019\u00e9lan aromatique.
Le “SEL”<\/span> pour le brut, le min\u00e9ral, la concentration des saveurs.<\/p>\n
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.<\/p>\n
\u00c0 15 ans, elle quitte sa r\u00e9gion pour suivre un BEP cuisine \u00e0 Bonneville, puis un bac h\u00f4tellerie-restauration \u00e0 Grenoble et un BTS Arts Culinaires \u00e0 Nice.
Cette formation compl\u00e8te pose les bases d\u2019un regard pr\u00e9cis et engag\u00e9.<\/p>\n
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 Gu\u00e9rard offered him his first big opportunity: two formative years marked by knowledge sharing and precision.<\/p>\n
demanding and honest.<\/p>\n
Apr\u00e8s un BEP cuisine et une mention compl\u00e9mentaire Dessert de Restaurant, Il vise naturellement l\u2019excellence et le d\u00e9passement : Il envoie donc son CV \u00e0 tous les restaurants triplement \u00e9toil\u00e9s de France.
Michel Gu\u00e9rard lui offre sa premi\u00e8re grande opportunit\u00e9 : deux ann\u00e9es fondatrices, marqu\u00e9es par la transmission et la pr\u00e9cision.<\/p>\n
exigeante et honn\u00eate.<\/p>\n
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.<\/p>\n
D\u00e8s l\u2019ouverture, ils travaillent ensemble au quotidien : en cuisine tous les deux la journ\u00e9e, puis chacun dans sa partie le soir, avec une m\u00eame ligne directrice :
chaque plat, chaque menu est pens\u00e9 \u00e0 deux.
L\u2019envie de Fanny de revenir en cuisine n\u2019a jamais cess\u00e9, et aujourd\u2019hui, cette envie devient r\u00e9alit\u00e9 : ils reprennent leur duo en cuisine, ensemble, pleinement, plus soud\u00e9s que jamais. Une nouvelle \u00e9tape, une force renouvel\u00e9e, une continuit\u00e9 naturelle pour une maison construite \u00e0 quatre mains, avec pr\u00e9cision, exigence, et une identit\u00e9 commune.<\/p>\n