Manoir de Lan-Kerellec

In this magical setting, the ceiling's splendid wooden rafters form the shape of an inverted boat hull, while the views extend out to the Channel and local islands. Young chef Anthony Avoine, originally from Normandy and formerly second in command here, is now at the helm of the fine dining restaurant of this beautiful manor house. Breton produce is wonderfully showcased in an unapologetically creative array of dishes that often combine meat and fish. Examples include the lobster, buckwheat cake and pig's trotters, and spider crab on a hazelnut butter foam and marrowbone cooked in the embers. Local ingredients, freshness guaranteed.

• Sea-facing dining room with an inverted boat-hull roof structure.
• Chef Anthony Avoine has led the kitchen since March 2018.
• One star Michelin address on the Côte de Granit Rose, with a menu built around Breton seafood.

Signature Ingredients

• Lobster (flagship product)
• Langoustines
• Local shellfish and coastal fish
• Wild garlic
• Gwell (Breton cultured milk, used for its lactic sweetness and richness)

Menu formats

• Menu “MLK”, 3 courses (starter, main, dessert or cheese), €95
• Menu “Découverte”, 5 dishes, €115
• Menu “Dégustation”, 7 dishes including lobster, €150
• Lunch menu (Thu to Sat, excluding public holidays), from €40

House style

• Seafood-led, modern Breton cooking, with lobster positioned as a flagship product.

Setting

• Dining room with a boat-hull style timber frame facing the sea.