A story of love and affection uniting two people with a passion for hospitality.
At the helm of Le Pressoir restaurant in Saint-Avé since 2010, Katia and Vincent David are committed to upholding the reputation of this Vannes institution. Cultivating a strong bond with their customers and teams, they place great emphasis on genuine and sincere interpersonal relations.
With dreams of becoming a French-speaking guide abroad, Katia embarked on a BTS advanced vocational diploma in tourism. Originally from Roanne, she applied for a job as a receptionist at the Troisgros restaurant just before completing her studies. This opened the doors to a whole new world, a first experience that left her with no doubts about where her future lay.
Introduced to Michelin-starred cuisine by his parents in the Côtes-d'Armor region of Brittany, Vincent David developed his taste for fine dining from an early age. With his maternal grandparents living in Vannes, he has been familiar with Le Pressoir since the age of twelve.
Mickaël, who has become Katia and Vincent's right-hand man, offers a warm welcome and a friendly service in the dining room. A sommelier by trade, his passion for wine took him all the way to the prestigious international restaurant service competition, La Coupe George Baptiste. Driven by a thirst for learning and a desire to share knowledge, the maître d' has been working hand in hand with the chef and the whole team since 2017 to continue to progress and evolve.
As assistant maître d'hôtel, Emmanuel now wears two hats, also overseeing the logistical organisation of external services. He discovered front-of-house service at La Maison Bocuse and joined Le Pressoir during his apprenticeship. It was only after the Covid health crisis that he joined the team again for the odd shift, which quickly turned into a long-term collaboration.
Le Pressoir holds no secrets for Bertrand. A native of the region, he completed his apprenticeship at the establishment before becoming Bernard Rambaud's second-in-command. Faithful to the post, he has been working alongside Chef Vincent David for a great many years now. How time flies! It's been 40 years since the adventure began for Bertrand. In this time, he has seen many youngsters come and go, but he has remained the firm patriarch of the house, always keeping a benevolent eye on the teams.
As a member of the Pressoir kitchen team, Frank oversees production for external events. He joined the team in 2020 after retraining and is passionate about catering.
A desire to progress, a love of learning each and every day, and a passion for exchanging ideas are the driving forces behind this close-knit team. The Saint-Avé restaurant exudes an atmosphere of solidarity and brotherhood. Mickaël, Marine, Manu, Alexandre, Bertrand, Frank, Marin, François, Juan, Erwann and Noah, all wish you a warm welcome to Le Pressoir.
