i. Biography
In 2010, Vincent David took over Le Pressoir in Saint-Avé from Bernard Rambaud and set the house on a modern, creative line. The work from that handoff has been about precision and control: cooking that stays exact without flattening the energy of the plate. The room he has shaped is defined less by reinvention than by steady authorship, with each decision placed to keep momentum and surprise intact.
The Climb
The Head Chef and owner role at Le Pressoir has been Vincent David’s since 2010. Over that span, the restaurant’s identity and his own have become closely aligned, with the house operating in a measured, alert rhythm that tracks the way he works.
Today
At Le Pressoir in Saint-Avé, Vincent David continues as Chef de cuisine owner, a post he has held since 2010. The restaurant’s modern, creative cuisine is carried through with precision and thoughtfulness, balancing discipline in the kitchen with liveliness on the plate. The result is a style built from decisions that feel considered rather than assembled. His own account of the handover stays plain: “I became Chef de cuisine owner, taking over Le Pressoir from Bernard Rambaud, in 2010.” That date marks the turn in the restaurant’s ownership and the start of the current chapter at Le Pressoir, with continuity preserved inside a change of hands.
In Their Words “For me, cooking is a game.”
Recognition
Presented as a starred gastronomic restaurant experience, Le Pressoir places Vincent David’s work in a higher dining register while keeping the focus on the kitchen’s exacting detail and creative edge. The recognition matches the way the restaurant is described: composed, disciplined, and attentive to the effects that come when technique and invention move together.
Profile updated August 2026
FAQ
Asked of Vincent
What is Vincent David's current role?
As of 2026, Vincent David is Chef de cuisine owner.
What is Vincent David known for?
A starred gastronomic restaurant experience at Le Pressoir.
