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La Chebaudière

Seasonal products enhanced by global influences
Restaurant, Gourmet cuisine in Auray

  • François Demassard worked at Auberge Sainte-Anne d’Auray, Le Roscanvec and Bernachon chocolatier before opening this pretty restaurant in 2018.

  • From the presentation of the plates to the new decoration, everything exudes dynamism and joie de vivre. The chef, who travelled in Thailand, Laos, China, Spain and Italy, loves the warmth generated by mixing tastes and appearances. His taste for spices enhances Breton products, which mainly come from producers in Morbihan. The vegetables are grown on a vegetable farm in Etel, the seafood arrives every morning from the Lorient fish market, etc. The squab supreme with pumpkin, the satay...
    From the presentation of the plates to the new decoration, everything exudes dynamism and joie de vivre. The chef, who travelled in Thailand, Laos, China, Spain and Italy, loves the warmth generated by mixing tastes and appearances. His taste for spices enhances Breton products, which mainly come from producers in Morbihan. The vegetables are grown on a vegetable farm in Etel, the seafood arrives every morning from the Lorient fish market, etc. The squab supreme with pumpkin, the satay scallops and their buckwheat crackers, the monkfish medallion with lobster butter and the scallops in coral and ponzu sauce are all to die for.
  • Chef

    François Demassard
  • Capacity

    • People :  60 place setting
  • Spoken languages

Services
  • Services

    • Disabled facilities and reception
    • Banquet
Rates

Payment methods

  • Cheques and giro cheques
  • Holiday cheques
  • Cash
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