Le Château de Sable

Local produce of Brittany reigns supreme over the coast of the Pays de Léon
Restaurant ,  Gourmet cuisine at Porspoder

Le Château de SableLe Château de Sable
Le Château de SableLe Château de Sable
Le Château de SableLe Château de Sable
  • Anthony Hardy, aged 28, did his apprenticeship amongst starred chefs such as Hervé Rodriguez, George Wenger, Michel Del Burgo or even famous chef Gordon Ramsay. Arriving in August 2018 in this eco hotel restaurant of the Finistère peninsula, he revisited with gusto the traditional recipes of the region.

    Whether it is cooking rustic venison dishes, preparing swanky bistro cuisine or providing high-flying gastronomical fares, he is a master at it! Anthony Hardy makes a point of reiterating that he would not be anything without his team, whom he fully involves in the creative process and the elaboration of the “à la carte” menu. “I throw an idea around about a product and ask my dedicated team to pull it apart. A true brainstorming exercise which provides delectable results such as the Kig ha farz (a typically traditional Breton dish reminiscent of the pot-au-feu) iodised with onions from Roscoff and accompanied by a poached oyster and a buckwheat-infused bouillon.” What interests him, above all else, is to use seasonal produce that are primarily Breton and organic such as lobsters, pigeons from the town of Plounéour-Menez, scallops, vegetables and aromatic herbs from the garden, razor clams, line-caught fish, potatoes from the Quéménès isle etc. Gastronomic bistro menu available at lunchtime!
  • Chef
    Anthony Hardy
  • Spoken languages
    • English
  • Accepted customers
    • Individuals
    • Groups
  • Equipment
    • Bar
    • Private car park
    • Lounge
    • Wi-fi
  • Services
    • Disabled facilities and reception
Payment methods
  • Debit cards
  • Cheques and giro cheques
  • Luncheon vouchers
  • Holiday cheques
  • Cash
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