Château de Boisgelin

Château-Hôtel de Boisgelin Restaurant Mathieu Kergourlay

The culinary philosophy of a Breton chef with vision
Hotel-restaurant, Gluten-free cooking, Gourmet cuisine at Pléhédel

  • He was only 25 when he won his first Michelin star. Five years later, Mathieu Kergourlay chose the Château-Hôtel de Boisgelin as a venue for his creativity. He relies on a local network of skilled producers, an organic kitchen garden and an orchard. Above all, this talented but modest man from the Armorican coast aims to bring gastronomy to the people.

  • He could have flown off to the other side of the world where he could have named his price. But at the age of 30, this winner of the 2015 Gault & Millau prize for young talent is leaving the kitchens of the Lan-Kerellec manor in Trébeurden, for some that are still being refurbished at the Château de Boisgelin, near Paimpol. Among other things, his decision was influenced by the one-hectare organic garden located just 400 m from his ovens. “The promise of being able to serve food that was...
    He could have flown off to the other side of the world where he could have named his price. But at the age of 30, this winner of the 2015 Gault & Millau prize for young talent is leaving the kitchens of the Lan-Kerellec manor in Trébeurden, for some that are still being refurbished at the Château de Boisgelin, near Paimpol. Among other things, his decision was influenced by the one-hectare organic garden located just 400 m from his ovens. “The promise of being able to serve food that was really local, from a garden where forgotten species would be cultivated and edible flowers would be grown, clinched it. By keeping a careful eye on the costs of the raw materials, we’ll be able to offer, on a weekday, a lunch menu. In the evening, the more elaborate tasting menus, will also give pride of place to less noble species, such as sardines or straw-reared pigs. We’ll favour desserts without lactose and without gluten, but that won’t make them any less tempting." They’ll be re-opening in May 2018!
  • Chef

    Mathieu Kergourlay
  • Capacity

    • People :  50 place setting
  • Spoken languages

    • English
Services
  • Equipment

    • Bar
    • Garden
    • Park
    • Private car park
    • Private dining room
    • Lounge
    • Terrace
    • Wi-fi
  • Services

    • Animals accepted
    • Disabled facilities and reception
    • Banquet
    • Children's menu
    • Vegetarian menu
    • Takeouts
    • Reservation of outside services
    • Seminar
Rates

Payment methods

  • Debit cards
  • Cheques and giro cheques
  • Cash
  • Rates 2020
  • Rates 2021
  • A la carte
    From 13 € to 40 €
  • Menu of the day
    From 26 €
  • Child's menu
    From 10 € to 15 €
  • Group menu
    From 55 €
  • A la carte
    From 13 € to 60 €
  • Menu of the day
    From 26 € to 78 €
  • Child's menu
    From 10 € to 15 €
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