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A Michelin-starred tasting menu restaurant set inside a restored Breton estate, surrounded by old-growth trees and flower gardens, with a sleek contemporary extension attached as if to reassure you it's not a museum. The kitchen leans hard into local terroir, working Breton abalone, small-boat sole, and roast pigeon through modern technique. Buckwheat and sea fennel turn up often enough to feel like a signature, not a garnish.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Breton abalone with spinach
“Celtic produce is handled with precision: Breton abalone with spinach and a pork jus”
Michelin Guide -
Roast pigeon with cocoa
“roast pigeon with cocoa and pigeon leg bonbon.”
Michelin Guide
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