Le Douétaux chambres d'hotes
·Bed and breakfasts
WiFi availableFree ParkingGardenHot tub/JacuzziParkingTerraceAll 19 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Rooms10.0
Service10.0
Facilities10.0
Cleanliness10.0
Value9.9
Location9.2
Wi-Fi7.5
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
1 × Large bed(s) (King size)24 ㎡up to 2
The double room's kitchenette, which features a refrigerator and a microwave, is available for cooking and storing food. The double room provides a private entrance, a tea and coffee maker, a terrace with garden views as well as a private bathroom featuring a walk-in shower. The unit offers 1 bed.
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Double Room
1 × Large bed(s) (King size)23 ㎡up to 2
The double room offers a private entrance, a tea and coffee maker, as well as a private bathroom boasting a shower and a hairdryer. The double room is fitted with parquet floors, a sofa, a wardrobe and heating. The unit has 1 bed.
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Facilities · 19
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingGardenHot tub/JacuzziParkingTerraceFree WiFiPrivate parkingSun terraceShared lounge/TV areaBoard games/puzzlesShared kitchenOutdoor furniturePicnic areaSpa/wellness center servicesHand sanitizer in guest room and key areasFire extinguishersNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Maison Ronan Kervarrec
Modern Cuisine · ★★ Michelin
€€€€
A vibrant, indulgent homage to the Brittany he knows and loves! Thriving in his native region, Ronan Kervarrec eschews trends in a bid to tell his personal and professional story through food. The culinary tale he conjures up here features buckwheat, buttermilk, fish, shellfish, butter, seaweed, gavotte (a thin, crispy pancake), chouchen (a local form of mead) and sablé breton. In tribute to his father, who was a saucier at the George V, the chef expertly executes a range of jus and sauces, which vary from intense to subtly flavoured. Floor to ceiling windows give onto a terrace overlooking th
23.0km
2
Ima
Creative · ★ Michelin
€€€€
(Temporarily closed, reopening planned for mid-September) “Cooking has always been a means of travel for me”, explains chef Julien Lemarié, who has plied his trade in London, Tokyo and Singapore. At his restaurant, Ima, which means “now” in Japanese, this talented culinary technician conjures up instinctive cuisine showcased on tasting menus that combine subtlety with regional and Asian influences. Lemarié enhances his dishes with broths, infusions, spices, aromatic plants and algae. And for those keen to enjoy the full Japanese experience, make sure you take a seat at the bar. It's now your t
27.1km
3
Racines
Modern Cuisine · ★ Michelin
€€€
When a talented chef from Rennes, Virginie Giboire, embraces her roots (or "Racines"), the result is pleasing, contemporary cuisine in the form of elegant dishes. Boasting an impressive wealth of experience (of which we will only mention her stints alongside Guy Martin and Thierry Marx who, she says, "taught her everything"), she delivers clever and well-defined cuisine that always hits the mark, proposed in a short menu. Interesting interplays of textures, subtle marriages of flavours, and always the finest ingredients, often from small-scale Breton producers. All served up in a lovely, brigh
27.1km
4
Le Coquillage
Creative, Seafood · ★★★ Michelin
€€€€
A not-too-imposing and rather romantic manor house, a magical view of the bay of Mont-Saint-Michel... and a true culinary epic. After a first life in the merchant navy, Hugo Roellinger refined his kitchen craft with modesty; today, his menu "At the whim of the wind and the moon" is a poetic voyage which holds you breathless from start to finish and offers a particularly personal vision of Brittany. Here, seafood is magnified with fluidity, delicacy and a naturalness that is stunning, like this lobster in two ways, with its sauces of rare complexity. This is a cuisine that speaks with directnes
36.8km
5
Le Relais de la Rance
Traditional Cuisine · Bib
€€
This granite building dates back to 1880 but its interior decor is decidedly contemporary. In his cooking, Steven Carré, who earned his stripes at Guy Savoy, Le Bristol, La Tour d'Argent and then in New York, puts his own unique spin on the classics. This young chef's dishes are meticulously prepared: Breton scallop tartare with seaweed, citrus fruit and hazelnuts; beef chuck braised for 12hr, creamy parsnips and confit potatoes; house-made kouign amann, cider caramel and lemon sorbet. Nadège, meanwhile, provides warm and attentive service. The restaurant is very often full!
20.7km
6
Auberge du Pont d'Acigné
Creative · ★ Michelin
€€€€
On the doorstep of Rennes, in Acigné, this granite building on the banks of the River Vilaine is home to Sylvain and Marie-Pierre Guillemot. Sylvain prides himself on his "instinctive, up-to-the-minute cuisine" and aims to showcase the knowhow of cherry-picked local producers and growers. His beautifully plated dishes celebrate first-class ingredients such as pollock, spring asparagus or onion ravioles. The stylish interior leads out onto a sunny terrace overlooking the river, while the pleasant, spot-on service further adds to the pleasure of this gourmet interlude. First class wine cellar.
32.6km
7
Le Saint Placide
Modern Cuisine · ★ Michelin
€€€€
Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary fine dining establishment is the HQ of chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies. He finetunes an enticing repertory in the zeitgeist, such as seared scallops with leeks and truffles, or abalone with a garlic foam. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy, etc.). Suitably slick service.
36.6km
8
Pourquoi Pas
Modern Cuisine · ★ Michelin
€€€€
The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint
38.0km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.