Manoir de Lan Kerellec

First steps of a promising chef in a Relais & Château by the sea
Hotel-restaurant, Gourmet cuisine at Trébeurden

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The Manoir of Lan Kerellec has for long been the must-go destination in the charming seaside resort of Trébeurden, in the Côtes d’Armor. In March 2018, 25 year-old sous-chef Anthony Avoine, then aged 25, was appointed head chef replacing his former boss Mathieu Kergourlay, to the greatest delight of the restaurant’s faithful and exacting clientele.
Surrounded by a highly-dedicated team, the winner of the 2017 Award for the Most Promising French Chef, Anthony Avoine, is thrilled by his superb first season as a chef. Knowing the establishment like the back of his hand enabled him to concentrate, straight after his appointment, on showcasing the Breton produce that he loves. His suppliers: Crec’h Daniel Farm for the organic vegetables, Franck Jouet for the lobster from Ile Grande...On the “à la carte” menu: lobsters with croquettes of shellfish served with a Maître-d’hôtel-style herb butter, accompanied by a French dressing with wild fennel which the chef himself picks opposite the Manoir; or maybe a brill cooked on one side with its crusty galette of pig trotters, grilled artichokes and red port sauce. In the restaurant, renovated in 2018 but which retains its original attic-style ceiling, you will enjoy splendid views over the isles of Milliau, Molène and Losquet.
Chef

Anthony Avoine
Capacity
- People : 60 place setting
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