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
  • Spoken languages
    • English
  • Equipment
    • Private car park
  • Services
    • Disabled facilities and reception
Payment methods
  • Debit cards
  • Cheques and giro cheques
  • Cash
  • Rates 2020
  • A la carte
  • Menu of the day
  • From March 14, 2020 until November 1, 2020
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