Sleep at a chef's

La 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.

Close 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°.

On 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.

At Maison Tiegezh, family is sacred! In 2017, at the age of 25, Baptiste Denieul became the youngest chef from France to be awarded his first Michelin star. Since then, he has completely transformed and enhanced this little inn, which has been in the family for three generations. With a strong attachment to his local area, the chef gets his supplies in a 15-km radius as well as from his own vegetable garden. His emblematic dishes include seaweed steamed foie gras, lobster grilled in buckwheat and the famous peach-apricot-chocolate that earned him his star. The dining room, with a boudoir atmosphere and floral motifs, is the domain of Marion, the chef’s wife, who also looks after wine/food pairings. The inn offers 4-star rooms and family suites decorated modestly and a well-being space, ideal for relaxing before setting off to discover Brocéliande.

Maison Tiegezh