Restaurant
Our story
An encounter, a journey
From Sydney
to Pont-Aven
Jessy and David, united in life as in work, met in the kitchens of a restaurant in Sydney. Together, they traveled between Asia and the United States, enriching their culinary expertise and their vision of the profession.
After a period in Bordeaux then in Nantes — where they married and welcomed their young daughter — it was in Pont-Aven that they decided to settle down to realize a shared dream: opening their own restaurant.
A duo, a cuisine
Jessy & David
Manchia
Jessy, a former marketing manager turned pastry chef, composes the delicate starters and the house’s signature desserts: trompe-l’œil fruit creations, crafted with precision. She also ensures daily a refined customer experience, combining precision, consistency, and attention to detail.
David, a head chef with 20 years of experience, orchestrates the service with quiet rigor. A true conductor in the kitchen, he ensures team harmony and signs each plate with precise technique, where cooking, sauces, and plating leave nothing to chance. He draws from Breton nature — the sea, the land, the gardens — to compose a cuisine that surprises without ever bewildering.
Discover the menuThe venue
A table
on the banks of the Aven
In the heart of Pont-Aven, our restaurant opens onto the Aven river. Large bay windows, changing light through the seasons, and a shaded terrace for sunny days.
An intimate, warm setting designed to savour every moment.
Outdoor view
The team
The faces
of La Promenade
Those who make La Promenade what it is. A shared demand, behind every plate, a close-knit collective. In the kitchen as in the dining room, the same attention to detail and the same passion for excellence.
David Manchia
Co-owner & Head Chef
20 years of experience — orchestrates each dish with rigor and passion
Jessy Manchia
Co-owner & Pastry Chef
Delicate starters, plated desserts & trompe-l’œil
Michele Esposito
Restaurant Manager
Six years since he has carried the soul of the service at La Promenade, with that Italian sense of detail — a look, a gesture, an attention
Léa Mahuteau
Server
Arrived in June 2025, Léa brings to the service a sense of detail and sincere attention to every table
Danielle Chauveau
Baker, kitchen partner
Shapes the homemade bread that accompanies our tables, then prepares the mise en place for service
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Gabrielle Martin
Dishwashing & cleanliness
Guarantor of perfect hygiene, from tableware to utensils
Quentin Auffret
Rotating commis chef
After 4 internships and a first season with us, Quentin is back for a second one. Rotating across every station, calm and dedicated, he rises to our standards.
Our producers
The terroir
& our artisans
We work hand in hand with local producers who share our demand for taste and craftsmanship. Here are the men and women who make up our pantry:
Farmhouse butter
with raw cream
Ferme de Kerivoal
Trévoux · 29
Organic ice creams & sorbets
La Gourmandise est dans le Pré
Trévoux · 29
Visit the website
Organic eggs
Ferme de Kerhuiten
Moëlan-sur-Mer · 29
Visit the website
Artisanal flour
for our homemade bread
Moulin Desgues
Acigné · 35
Visit the website
… and many other market gardeners, fishermen and Breton artisans who compose our seasonal menus.
Find us
Promenade Xavier Grall
29930 Pont-Aven
DirectionsOpening hours
Tuesday to Saturday
12h–14h30 · 19h–21h30
Novembre → Mars : 12h–14h · 19h–21h
Reservation
02 98 06 08 99
Call