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Sail-World.com : Le chef Jean Imbert, Top parrain pour baptême princier
Le chef Jean Imbert, Top parrain pour baptême princier


'Maxi80 Prince de Bretagne'    © Marcel Mochet

Le grand jour approche pour le skipper Lionel Lemonchois et Prince de Bretagne qui s'apprêtent à baptiser leur Maxi80, conçu et imaginé pour la Route du Rhum 2014.

La naissance d'un maxi-multicoque de 80 pieds (24,30 mètres), cultivé à l'aune des derniers progrès technologiques pour gagner en fiabilité, performance et vitesse sur les espaces océaniques, ça se fête! Rendez-vous est donné à tous le samedi 27 avril, à 17 heures, sur le port du Bloscon à Roscoff en présence du jeune et talentueux chef cuisinier Jean Imbert, parrain tout désigné de ce nouveau Prince des mers…

Que les 2 350 producteurs bretons aient choisi le chef Jean Imbert comme parrain de leur nouveau trimaran Ultime est une nouvelle qui sonne comme une évidence. Il est vrai que cela fait plusieurs années déjà que les maraîchers de la marque réputée pour la qualité et la fraîcheur de leurs légumes collaborent régulièrement avec Jean Imbert, lauréat 2012 d'une célèbre émission télévisuelle culinaire et saisonnière.

Maxi80 Prince de Bretagne -  © Marcel Mochet  
Chef talentueux et charismatique, Jean Imbert a ouvert en 2004, à tout juste 21 ans, son restaurant l'Acajou, dans le 16ème arrondissement de Paris. A la tête aujourd'hui de l'une des tables les plus prisées de la capitale, il a grandi à Erquy près du Cap Fréhel, où il n'a jamais raté le départ d'une Route du Rhum.

Déjà associé cette année à la valorisation et la promotion de la gamme 2013 Saveurs d'Antan Prince de Bretagne, ce chef en vogue, qui cultive aux fourneaux le goût du bon et du beau, a trouvé un nouveau filleul de 80 pieds à la mesure de son attachement à ses origines bretonnes, et de sa prédisposition pour les défis. Quant aux producteurs bretons et au double vainqueur de la reine des transats en solitaire à la barre d'un multicoque (2006 et 2010) et détenteur du record de vitesse absolue sur cette épreuve (7 jours 17 heures et 19 mn en 2006), ils se réjouissent déjà de ce baptême.

'Après la mise à l'eau, c'est une nouvelle étape importante dans la vie de ce maxi-multicoque, nouvel ambassadeur de nos valeurs de producteurs bretons, et symbole de notre complémentarité entre terre et mer', confirme Joseph Rousseau, président du CERAFEL (association d'organisations des producteurs Prince de Bretagne).

La cérémonie du samedi 27 avril sur le nouveau port de plaisance de Roscoff, animée par Serge Herbin, l'une des plus chaleureuses voix de la course au large, promet d'être à la hauteur de ce grand jour. Comme le veut la tradition, elle débutera avec la bénédiction du père Alain Château avant de se poursuivre autour du bateau, aux côtés de de son parrain et de son skipper, par les festivités et autres surprises concoctées pour le public par les producteurs bretons.

Pour l'heure, Lionel Lemonchois et son équipe préparent et bichonnent le maxi-multicoque. Après un chantier express d'un peu moins de deux semaines pour installer une nouvelle quille et un check-up complet dans la perspective de ses premières confrontations sportives, Prince de Bretagne a retrouvé mercredi dernier son élément devant la base des sous-marins (BSM) de Lorient.

Norbert et Jean cuisine chez Hermeline -  © Patrick Robert /M6   Click Here to view large photo
Après deux jours de réarmement, il est temps à présent pour le team voile de reprendre les sorties d'entraînement sur l'eau dans la perspective de très vite rallier la baie de Morlaix pour mériter la primeur de ce baptême princier - et printanier - mêlant les parfums du travail de la terre aux embruns des nouveaux défis océaniques à venir…

Né en 1983, Jean Imbert découvre la cuisine à 12 ans par le biais d'un livre. En 1999, il entre à l'Institut Paul Bocuse. Au cours de ses études, il fait un stage à Paris chez Michel Rostang rue Rennequin (2 étoiles Michelin) et à Strasbourg au Buerhiesel d'Antoine Westerman (3 étoiles Michelin). Il sortira diplômé de la Promotion 2001 Sir Terence Conran.

En 2004, à 21 ans, après être passé chez Éric Briffard, il décide de monter son propre restaurant devenu aujourd'hui un endroit parisien incontournable : «L'Acajou», 35 bis rue de La Fontaine, XVIe arrondissement, Paris. Il y propose une cuisine gastronomique, nouvelle et moderne. Jean est un grand sportif, compétiteur dans l'âme, il rêve de décrocher une étoile au Guide Michelin.

En 2009, Jean Imbert s'est vu décerner le Trophée Bocuse & Co (il est Lauréat du label Bocuse & Co).

Ce label a pour objectif de distinguer l'esprit d'entreprise de jeunes chefs propriétaires de leur établissement et diplômés du programme Arts culinaires & management de la restauration de l'Institut Paul Bocuse. En 2012, à 30 ans, il devient le grand vainqueur d'une célèbre émission culinaire télévisuelle.

Site de Prince de Bretagne 'Voile'




by Fanny Evenat

  

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