Other
Francois Perrin
Wine authority
- Discipline
- Other
i. Biography
Since 2019, Francois Perrin has been responsible for the tourism and hospitality sector at FIM CCI Formation Normandie in Granville. The work sits at the point where service, local identity, and training meet. In his case, seafood and Norman gastronomy are not side notes; they are the through-line that runs from the beaches of Granville Terre et Mer to the wider remit of hospitality education.
The Path
Connaugth Hotel in London was the first place where Francois Perrin worked the room in sequence, first as chef de rang and then as sommelier. Those roles set the pace of his early career: service at close range, wine knowledge, and the discipline that comes from reading a dining room in real time. Paris then widened the brief, with a move to Chalet des Iles as manager, where hospitality required oversight as much as execution. In 2003, the shift to Pierrot L’Hippocampe in Granville brought Francois Perrin into restaurant ownership. It also brought the work back to the coastline that had remained central to his practice. The focus stayed fixed on the foods and flavors of the region, with sea, local produce, and Norman dining holding the frame. From 2010, Francois Perrin served as trainer at West Normandy Chamber of Commerce and Industry. That role was later joined by work as development officer for the marine resources and aquaculture sector at Business Support department, West Normandy Chamber of Commerce and Industry, extending the remit from service and management into the structures that support coastal food culture. Since 2019, he has been responsible for the tourism and hospitality sector of FIM CCI Formation Normandie, where accumulated frontline experience now feeds a teaching and coordination role.
The Work Today
Since 2019, Francois Perrin has been responsible for the tourism and hospitality sector at FIM CCI Formation Normandie in Granville. The position draws on the full range of his background: dining room service, wine, management, ownership, training, and sector development. It is work grounded in practice, with seafood and Norman gastronomy still at the center. In Granville, that makes the brief both local and practical, shaped by a region where hospitality is the sea.
Signature
Francois's signature dishes include Assiette Terre et Mer. The plate makes the logic of his work visible: land and sea on the same line, regional produce handled with restraint, and a format that reflects the balance long associated with his practice.
Acclaim
His standing rests on his connection to Granville Terre et Mer and on years spent working across hospitality and tourism. That background gives his current role a practical authority, built from direct experience of the places, producers, and traditions that define the region.
Profile updated July 2026
FAQ
Asked of Francois
What is Francois Perrin's current role?
As of 2026, Francois Perrin is responsible for the tourism and hospitality sector.
Where did Francois Perrin work before?
Francois Perrin's earlier career included Connaugth Hotel, Connaugth Hotel, and Chalet des Iles.
What is Francois Perrin known for?
Seafood.
