On Fédrun Island, in the middle of Brière, Eric Guérin has created La Mare aux Oiseaux, a nest of culinary experimentation to share the emotions he puts into his dishes. The famous chef, who is a regular on TV, is particularly fond of birds, and has made them the theme of the place. Under the thatched roofs surrounded by the marshes, six rooms are like refuges of relaxation and well-being that prolong the enjoyment of the star-awarded food. A well-being space with bespoke treatments and a hot tub allows you to completely let go when you stay in this unique place.
Treat yourself to a cosy break in Brière
La Mare aux Oiseaux - Eric Guérin
Disconnection and recovery in Cancale bay
La Ferme du Vent - Famille RoellingerLa Ferme du Vent, the latest creation of the Roellinger Family, overlooks Cancale bay in the heart of a lush meadow. It proposes five “kleds” (Breton for wind shelters) for a break away from modern life. There is no Wi-Fi, or TV, but instead the permanent spectacle of nature changing in tune with the tides. With soft carpets, leather sofas, sheepskins and linen sheets, the kleds focus on comfort and authenticity. Treat yourself to the luxury of savouring, in a cosy kled, a dinner concocted by the chef of the restaurant Le Coquillage de Château Richeux, Hugo Roellinger. He has just obtained his second Michelin star, just like his father, chef Olivier Roellinger.
Bubbles of greenery near Rennes
Le Saison / Les Patios - David EtcheverryClose to Rennes, chef David Etcheverry, at the commands of the restaurant “Le Saison”, concocts honest and subtle cuisine that combines Breton products with his Basque roots. The five modern rooms, “Les Patios”, reflect the gentleness and elegance of the know-how of local artisans. Through the windows arranged in a crescent-shape, the scene is like a living painting, where the greenery is an invitation to meditate, read or switch off completely, for example by watching the ballet of fish in the little ponds. On fine days, a slate path lined with moss takes you to an outside endless pool heated to 30°.
A gem that hugs the ocean in Southern Brittany
Domaine de Rochevilaine - Maxime Le NouailOn Pointe de Pen Lan, Domaine de Rochevilaine enjoys a seafront setting amidst gardens and old stones. Architecture, gastronomy, art and well-being are combined to offer a rare interlude of excellence and relaxation. In this Relais & Châteaux that celebrates French art de vivre, chef Maxime Nouail proposes fresh, star-awarded cuisine. From breakfast, the chef presents a choice of four menus, the most original of which is “L’Armor”, with oysters, shrimps and salmon. From the hotel rooms or the Aqua Phénicia spa, the view of the sea that surrounds the establishment gives the impression of living to the rhythm of the tides.
Enter the temple of the Breton culinary identity
L’Auberge des Glazicks - Olivier BellinAt the entrance to the Crozon peninsula, chef Olivier Bellin enhances Breton products with particular fondness for buckwheat. His “unique marine tripe cuisine” has earned him two Michelin stars. In this family house founded in 1870, eight bedrooms have been designed by the master of the house. In a setting of granite, natural wood and pebbles, they exude a peaceful atmosphere facing Douarnenez Bay which can be seen though the patio windows.
