Originally from the Vendée area, Chef David Charrier discovers the gastronomic world whilst at Noirmoutier’s catering school. Following on from two internships with Breton chefs, he seconds Patrick Jeffroy in his two-star restaurant at the Hôtel de Carantec. There, he learns more about fine gastronomy, whose rules and requirements he rapidly appropriates. He goes on to work his technique with Thierry Drapeau in Saint Sulpice le Verdon, before returning to Patrick Jeffroy’s side, where he continues his quest for perfection.

Since arriving at Troplong Mondot’s restaurant, Les Belles Perdrix, in 2013, David Charrier has been following his own path. It is here that he develops his own precious network of local producers, with whom he defines a set of specifications, based on three principles: seasonality, quality and freshness. By elaborating sincere and timeless dishes, both intuitive and precise, David gets pleasure from offering endless emotions. In 2021, the restaurant was awarded a Michelin star along with a Green Michelin Star to acknowledge the great achievements in sustainability, such as growing their own vegetables in a permaculture garden, heating the facilities with the estate’s vine shoots and having zero organic waste thanks to the resident pigs and chickens.