Renowned for the diversity and richness of its products, Brittany has always attracted great culinary talents. A legendary region between land and sea that inspires chefs to create extraordinary dishes full of subtle and delicate flavors. Enjoying a meal in the restaurant of a Michelin-starred Breton chef is a unique experience both for the taste of its delicious dishes and the magic of its surroundings. To extend this gourmet break, the ideal is to sleep on site to better appreciate the spirit of the house and the surrounding landscapes. A unique experience offered by some great Breton chefs with exclusive and carefully decorated accommodations that beautifully complement their gastronomic offer.
La Ferme du Vent of the Roellinger family – 40 years surrounded by spices
The latest creation of the Roellinger family, La Ferme du Vent overlooks the bay of Cancale in the heart of a universe as relaxing as dreamlike. Five kleds (in Breton, shelters against the wind) are available for a stay in total disconnection. Here, there is no wifi, no TV, just the permanent spectacle of a nature that evolves to the rhythm of the tides. Soft carpets, leather sofas, sheepskin, linen sheets, the kleds bet on comfort and authenticity. Savoring a dinner prepared by the chef of Le Coquillage restaurant at Château Richeux, Hugo Roellinger, in the intimacy of the kleds is a unique experience. With two Michelin stars, he has been consecrated as chef of the year 2022 by the second Gault&Millau gastronomic guide for his free and sustainable cuisine “that pulverizes the codes”. Only 33 years old, he is at the helm of the restaurant Le Coquillage following in the footsteps of his father, the corsair chef, Olivier Roellinger who was characterized by a cuisine inspired by the sea and spices of the end of the world.
2022 will be a year of celebration for the Roellingers. They are also celebrating the 40th anniversary of the opening of Bricourt and the 30th anniversary of Château Richeux. 40 years of cuisine, of exchanges, of hospitality, of spices and above all of shared moments in the bay of Cancale.
L’Auberge des Glazicks by Olivier Bellin – The temple of Breton identity
At the gates of the Crozon peninsula, in the province of Finistère, chef Olivier Bellin indescribably enhances Breton products with a particular penchant for buckwheat. His “cuisine based on unique marine offal” earned him his second Michelin star. In this family house founded in 1870, the 8 rooms imagined by the host reveal a peaceful atmosphere facing the sea, through huge windows in a decor of granite, wood and pebbles. For breakfast we have bread, brioche, pancakes, homemade biscuits, yogurts, butter and juices from organic and sustainable agriculture, all carefully selected by Olivier Bellin.
Maison Tiegezh by Baptiste Denieul – A pearl on the edge of a legendary forest
At Maison Tiegezh, family is sacred! In 2017, at the age of 25, Baptiste Denieul became the youngest chef in France to win his first Michelin star. Since then, he has completely transformed this small inn that has been in his family for three generations. Very attached to his terroir, this chef sources his ingredients from products purchased within a 15 km radius and also from his own vegetable garden. Among his signature dishes, we highlight the steamed foie gras with seaweed, the grilled lobster with buckwheat or the famous peach-apricot chocolate that earned him his star. In the dining room, we discovered a boudoir ambiance with floral motifs, the work of Marion, the chef’s wife, who is also in charge of food/wine pairings. The 4-star family rooms and suites with a sober and design decoration, as well as a wellness area, invite you to relax before going out to explore the mythical forest of Brocéliande.
+ info: https://maisontiegezh.fr/fr/
Press contact: Delphine Martins 629 12 69 45 dmartins@oestefrancia.com
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