Restaurant Terre-Mer

Restaurant Terre-Mer

Anthony Jéhanno, the man from Morbihan who specialises in local produce
Restaurant at Auray

  • He’s one of a number of chefs who are shaking up the culinary scene in Brittany. Based at Auray, he learnt his trade with Ducasse and then travelled around a good deal before opening this splendid restaurant in 2010, which has recently gained its first star. His watchwords are rigour, creativity and local produce.

  • “What I’m interested in is the proximity of the raw materials, older and seasonal varieties. I get all my supplies from the organic market gardener in Baden, a wholesale fishmonger in La Trinité, and from professional cheesemongers… My cooking is based on local produce and the menu changes every two months. In winter, for example, I use tubers, mushrooms and marrows... It’s a season when fewer fruits are available so, for a dessert, I use chestnuts – something people don't often eat these...
    “What I’m interested in is the proximity of the raw materials, older and seasonal varieties. I get all my supplies from the organic market gardener in Baden, a wholesale fishmonger in La Trinité, and from professional cheesemongers… My cooking is based on local produce and the menu changes every two months. In winter, for example, I use tubers, mushrooms and marrows... It’s a season when fewer fruits are available so, for a dessert, I use chestnuts – something people don't often eat these days. I also like to use truffles, game, saddle of roebuck and snails from the Isle of Groix... these are the rich, gourmet dishes I like to revisit that give pride of place to local produce.” In this welcoming granite house, with its uncluttered decor, you can enjoy a filet mignon of wild boar with beetroot hummus and cocoa or a magret of Challans duck with curried Jerusalem artichoke, served with persimmon and buckwheat flakes.
  • Chef

    Anthony Jéhanno
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