Le Gavrinis

The name of this country house is a nod to the nearby island of Gavrinis. The chef, who trained under Pierre Gagnaire, captures the spirit of Brittany as he proudly showcases the produce of this plentiful, vibrant region, with dishes such as his medley of locally grown mushrooms (pleurote, shitake), served roasted, in ravioles, in consommé or his steamed hake in butter served with a white wine, seaweed and Timut pepper sauce. A genuine gourmet halt, further enhanced by the ‘sustainable’ dining room adorned in driftwood and a soft colour scheme of ecru, oatmeal and grey. The exquisite patio, flower-decked in summertime, adds the final flourish.

What makes it distinctive

• A country-house dining room near the island of Gavrinis, cooking that holds tight to Brittany while staying modern in technique
• Plates built from the region’s sea and market produce, with sauces and garnishes pushed into deeper, savoury territory
• An eco-design interior and a summer patio that make it feel like a destination, not just a meal

Signature Ingredients

• Pleurote and shiitake mushrooms
• Red mullet
• Chervil
• Bone marrow
• Andouille
• John Dory
• Artichokes
• Shellfish
• White wine