The starred restaurants in Morbihan

With 1, 2 or 3 stars, the famous Michelin guide has hung buttons on the jackets of France's and Navarre's gourmet restaurant heads for more than a century. In sumptuous and refined decorations, let yourself be carried away by richly creative menus, where genuine products and original flavours succeed for your taste buds' greatest pleasure. Starred chefs open the doors to their imagination, and invites you to sit at a table.

Morbihan currently has eight starred chefs who make their cooking has culinary art in its own right. Wild abalone, brill from our coasts or duck tenderloins... local products and treasures from the sea are prepared with love and delicacy here, in Breton fashion, and then orchestrated it your flat like sculptures to be admired... before you savour them...

FOLLOW THE RED GUIDE...

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Find the best agreement between products, aromatic keys and cooking

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Olivier Beurné

Delicate cuisine, the result of a subtle union of products from the ocean and local Breton products. It's a constant search to protect original flavours. Since 2009, Olivier Beurné has led a young brigade of passionate cooks. An endless research work on textures and natural a penchant for the finest products, an unstoppable technicality, a love of the remote aromatic keys... these are all qualities that characterize this young Chef and his team, to the delight of gourmands passing.


His restaurant
the Château de Locguénolé, Kervignac in
shop is located on the banks of the river Blavet, between Hennebont and Port-Louis. ((10 km from Lorient) At the base of the 19th century castle and 18th century manor, a green lawn slopes gently downward towards the inlet, offering sublime perspective. It's an ever-changing panorama, with the rhythm of the tides. Memorable sunsets...


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A good meal, above everything else, is about having a good time and feeling the sincerity in the food."

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Philippe Le Lay
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In the hushed privacy of a Lorient residence await eight discrete tables...
has form student of Alain Ducasse, Gérard Boyer and Jacques Thorel, distinguished with one star in the Michelin guide, Philippe offers creative kitchen where each dish is imagined like a story to share. Through the seasons and tides, Brittany's iconic products continues to be placed on the flat... lobster from the Ile de Groix, asparagus from Plouhinec and oysters from Belon...

His restaurant
Henry and Joseph, in Lorient
Henry and Joseph is located right in Lorient's Center of town, in a 1930 s house that has been transformed into a restaurant. At its beginning, Philippe Le Lay imposed a totally new concept: No. servers, a small room, and an open kitchen. For the Chief, it's a risky bet. He offers a unique menu and personally present dishes to customers. The cooks take their posts, prepared the flat under the watchful eyes of the greedy who take the flat to the tables themselves.


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The pleasure of working with fresh, seasonal products.

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Olivier Samson
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After a multi-starred career, Olivier Samson makes not only has "flavor of the day" type of cuisine, but also personal cuisine, that resembles him with a cheerful and colorful palette in vivid tones. He loves nothing as much as acidity, a little bitter, very much the sea... Combining excellent products having aromas of the high seas with recklessness and demand, making beautiful fish and seafood from the Brittany coast, the chef offers personal, simple and unpretentious cuisine. But you can have too much of a good thing.

His restaurant
the Gourmandière, in
the Gourmandière, a farmhouse in the green outskirts of valves, is located just steps from the train station and 5 minutes from the city center by car. On one side, Bistr'Aurelia, open for lunch only on weekdays, offers market cuisine with seasonal flavours. On the other side, the Table of Olivier, one star from Michelin in 2012 and 3 toques from Gault Millau, this restaurant offers seasonal cuisine through two menus updated regularly.


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MORBIHAN's EIGHT STARRED CHEFS