i. Biography
Sylvain Delaunay has been shaping the kitchen at Le Bistrot du Rocher in Saint-Malo since 2013, working from a Breton pantry built on fresh local products and, whenever possible, organic ones. The cooking there stays close to revised French tradition: direct, seasonal, and built to sit naturally with the table, including the natural wines that match that rhythm.
The Path
In Rennes, the discipline of a director/chef shaped the framework that later defined the Saint-Malo kitchen; Sylvain Delaunay held that role at Les Carmes until 2013. The position established a method built around ingredients first, a logic that carried into Le Bistrot du Rocher, where he has served as Executive Chef since 2013.
The Work Today
At Le Bistrot du Rocher, the menu follows market cuisine and produce-led Breton bistro cooking, with the day’s sourcing setting the terms. Delaunay puts it plainly: “I work with local producers, preferably organic.” That line names the kitchen’s operating principle without ornament, keeping the producer and the product at the center of the plate. The restaurant’s tone is equally direct. “We are a bit of the neighborhood canteen,” he has said. “And when I do not like it, I change.” That approach keeps the room practical and open, with a willingness to adjust rather than settle. In Saint-Malo, the result is a kitchen that follows the market, respects the season, and stays responsive to the people who return. “We are here to defend a terroir, and because we love Saint-Malo.”
In Their Words “We are here to defend a terroir, and because we love Saint-Malo.” “I test, I taste. And when I do not like it, I change.”
Acclaim
Sylvain's honors include Michelin Plate and Bib Gourmand.
Profile updated July 2026
FAQ
Asked of Sylvain
Where did Sylvain Delaunay work before?
Sylvain Delaunay's earlier career included Les Carmes.
What recognition has Sylvain Delaunay received?
Michelin Plate (2024).
