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Auberge du Cheval Blanc

At the gallop at the sign of the Cheval Blanc (white horse)
Hotel-restaurant, Traditional cuisine at Baud
  • In the countryside around Baud in Morbihan, a white horse awaits, to take you on a trip into locally sourced cuisine.

  • This is the story of a Cheval Blanc, or white horse. The story of a former post house that was transformed into an inn, in 1714. Today the story is about a restaurant serving regional produce, and a member of the Confrérie Gastronomique de la Marmite D' Or, or Golden Crockpot Association. And finally it is the story of a chef, Sébastien Moizan, who serves you escalope of foie gras with pistachio, accompanied by smoked duck fillet. But the menu also offers hake and seafood lasagne, pollock...
    This is the story of a Cheval Blanc, or white horse. The story of a former post house that was transformed into an inn, in 1714. Today the story is about a restaurant serving regional produce, and a member of the Confrérie Gastronomique de la Marmite D' Or, or Golden Crockpot Association. And finally it is the story of a chef, Sébastien Moizan, who serves you escalope of foie gras with pistachio, accompanied by smoked duck fillet. But the menu also offers hake and seafood lasagne, pollock with melted leeks and chitterling sausage and for dessert, for instance, an apple and salted butter caramel Traou Mad biscuit (Breton for 'good things'). All this, and lovely country surroundings, complete with stone-wall and saucepans.
  • Chef
    Jean-Pierre LE PEN
  • Capacity
    • People :  90 place setting
  • Spoken languages
    • English
  • Tourism and handicap
Services
  • Equipment
    • Bike shelter
    • Terrace
    • Wi-fi
  • Services
    • Animals accepted
    • Disabled facilities and reception
    • Seminar
Rates
Payment methods
  • Debit cards
  • Cheques and giro cheques
  • Luncheon vouchers
  • Holiday cheques
  • Cash
  • Restaurant cheques
  • Transfers
  • Rates 2020
  • Menu of the day
  • Child's menu
  • A la carte
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