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Hôtel-Restaurant L'Auberge du Cheval Blanc
At the gallop at the sign of the Cheval Blanc (white horse)
Hotel-restaurant, Traditional cuisine
in Baud
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In the countryside around Baud in Morbihan, a white horse awaits, to take you on a trip into locally sourced cuisine.
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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.
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Chef
- Jean-Pierre LE PEN
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Capacity
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Spoken languages
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Tourism and handicap
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Services
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Equipment
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Services
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Rates
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Payment methods
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Rates 2021
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Menu of the dayFrom 24 €
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Child's menu—
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A la carte—
Openings
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Openings
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- All year
