Because they are convinced that the discovery of a region can't go without getting to know its flavours and tastes and meeting local producers, restaurant owners bearing the label “Restaurant du Terroir” pay particular attention to the origin of the products they use for cooking. 

Concerned with proposing an unforgettable flavour experience to their clientel, they are committed to serving at least one full local product's menu, including an appetizer, the  main course and a dessert. As they largely agree to sustainable development, they support economy at local community level, respectful of the small producer's traditional know-how.

Enthousiasts of their craft, they regularly participate to training days and exchange with their peers to discover even more  flavours of breton culinary heritage and to improve their skills. Always happy to inform you about the ingredients they use, they might even have some of them for sale, and can in any case point out excellent, direct selling producers. Independant gastronomic critics regularly visit the establishments already bearing or running for the label. They control, among other things, the setting's atmosphere.

When you choose a “Restaurant du Terroir” you are sure to get more than just a good meal, but a chance to meet the authentic, delightful part of today's Brittany.