History

Chef Thierry Ramard's journey began in Normandy, in Saint-Fraimbault, near Domfront, in the Orne department. Born into a family of farmers, he grew up surrounded by the land, the seasons, and authentic produce. These roots would have a profound influence on his vision of cuisine.

His vocation emerged very early on, during an internship in the kitchens of the Hôtel du Commerce in Pont-d'Ouilly. This first immersion was a revelation. From then on, he decided to devote his life to gastronomy.

Driven by unwavering determination, Thierry Ramard trained with demanding chefs in France and abroad. Each establishment became a learning experience, each kitchen a new school. Hard work, rigor, and passion became the pillars of his career.

His adventure took him to London, where he perfected his skills in the kitchens of a Michelin-starred restaurant and discovered the international scope of gastronomy. Back in France, he continued on his path, guided by encounters and opportunities, enriching his cuisine with multiple experiences and varied influences.

After several years in renowned establishments and a memorable experience as a chef in Paris, he chose to take a step back from his profession by becoming a private chef. This interlude allowed him to rediscover the very essence of cooking: sharing, emotion, and the pleasure of his guests.

But the call of Normandy remained stronger. In search of a place where he could fully express his culinary vision, Thierry Ramard finally settled in Varaville.

It was here that he created Au Pied des Marais, a restaurant designed as a meeting place between local produce and creativity. His cuisine celebrates ingredients, seasons, and authenticity, with a single ambition: to offer each guest a moment of pleasure, generosity, and emotion.

For the chef, cooking is above all a mission: to convey happiness, both on the plate and in the heart.

"Cooking is above all about sharing an emotion and respecting the most beautiful things nature has to offer." — Thierry Ramard