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... “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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