La Table des Pères - Domaine du Château des Pères

The sprawling estate never fails to make an impression: a Classical 18C castle, a 19C water tower, works of art, a hotel made up of futuristic pods fixed to a central metal mast and, finally, the circular restaurant with a living roof that is reminiscent of a flying saucer that has landed in the middle of the vegetable garden. Chef Jérôme Jouadé draws on his true affinity with nature and plants to practise his art here. He also makes the most of a greenhouse, a snail pen and an orchard, and does his own wild picking. Pollack, red meat radish and wild garlic; skate wing, white asparagus from La Torche and vanilla beurre blanc; free-range poultry, carrot and squash purée, and curry bisque – his market-inspired recipes are on point. Terrific wine list, mostly organic or biodynamic.

Immersive art-meets-gastronomy setting

• La Table des Pères is situated within the Domaine du Château des Pères, a site described as an art-and-gastronomy mecca featuring more than 60 monumental sculptures and permanent art exhibitions, creating a dining backdrop that blends cuisine with art and nature.

Multi-concept dining within a cultural estate

• The estate promotes gastronomy through the development of 3 catering concepts, positioning La Table des Pères as part of a broader gastronomic stopover and cultural experience rather than a standalone restaurant.

Integrated stay-and-dine experience with hotel-spa and event spaces

• The Domaine houses a totally atypical 4-star hotel-spa (L'Essenciel) and has venues for seminars, weddings, and other events, enabling guests to pair a Michelin-starred meal at La Table des Pères with a spa stay and cultural programming.

Signature Ingredients

• Lieu jaune: A central fish on the menu (pollock), presented with radis and ail des ours, reflecting the market-driven, nature-inspired approach of the chef.
• Aile de raie: Skate wing, showcased with white asparagus from La Torche and a beurre blanc à la vanille, highlighting a refined seafood pairing with a delicate vanilla note.
• Asperge blanche de la Torche: White asparagus from the Torche region, a standout vegetable used in seafood dishes to emphasize Brittany’s terroir.
• Ail des ours: Wild garlic foraged by the chef, adding bright, woodland flavors that permeate several seasonal preparations.
• Bisque d'étrille: Spider crab bisque, a luxurious shellfish sauce/component that elevates seafood and poultry courses.
• Beurre blanc à la vanille: Vanilla-infused beurre blanc, a signature sauce pairing with delicate fish like lieu jaune and aile de raie, highlighting the chef’s distinctive flavor profile.
• Volaille fermière: Free-range poultry featured in the menu, often served with purée de carotte et courge and bisque d'étrille, illustrating the estate's emphasis on terroir and market-inspired combinations.