香榭丽酒店

After a successful stint at La Table d'Olivier Nasti in Kaysersberg, Nicolas Carro decided to return to his native Brittany (he is originally from Loudéac). He took over this iconic restaurant in Finistère, formerly run by chef Patrick Jeffroy. While admiring the magnificent view over the Bay of Morlaix, diners can fully appreciate the quality of the food. The menu celebrates local produce, both from the sea (shellfish and small boat fishing) and the land (vegetables and meat such as guinea fowl and lamb from Monts d'Arrée). Expect delicate, refined dishes with pleasantly contrasting textures

In a magical setting overlooking the Channel, this seafront manor house boasts a bright, airy dining room whose raftered ceiling forms the shape of an upside-down ship’s hull. Chef Anthony Avoine, a staunch champion of Brittany produce, rolls out a repertory that gracefully blends finesse with authenticity. Examples include delicate langoustines married with crunchy pig’s trotter and smooth sweet-tasting gwell (a local dairy product) while John Dory is savvily paired with shellfish, wild garlic and a briny foamy emulsion. Attentive service and a breathtaking view further add to the establishme

In the heart of Le Clos Saint Yves, this handsome 17C stone-built house (which was a major religious cabinet-making workshop until the late 19C) is the lair of Jérémie Le Calvez and his wife, Jessica, who warmly greet you with a smile. The chef’s delicate and inventive cuisine highlights the best and freshest ingredients of Brittany and reverently respects the seasons. The beautiful dining room with its exposed stonework and view of the small garden provides the perfect foil to sample this high-flying culinary show. Charming guestrooms are available, should you wish to extend your stay and exp

With its large stone fireplace and arched windows looking out onto the splendid view of the bay and the Île de Batz, this restaurant is the epitome of elegance. In the panoramic dining space, diners enjoy seafood cuisine that showcases the finest Breton produce. Loïc Le Bail is not averse to bold flavour combinations, often influenced by Japanese cuisine – a nod to his wife and his sous-chef, both of whom are Japanese. The magnificent seaside setting is conducive to contemplation and a peaceful stay in one of the hotel's rooms.

This restaurant at the tip of Trégor province was originally a signal station then a holiday camp before being converted into a restaurant. From the bright interior, you can enjoy a panoramic view over the Bay of Morlaix. But your attention will soon be drawn to the food, which slaloms between regional delicacies and traditional fare. Very good value-for-money.

This pretty stone house in Brélévenez (a neighbourhood of Lannion) is run by Priscilla and Christophe Le Marrec. Business is booming and bookings are advisable – at least 2 months in advance! Rather than luck, their success is due to the hard work and talent of the chef, formerly of La Ville Blanche (Rospez), who deftly crafts an intelligent score loaded in flavour. The food is beautifully plated, the bread is house made and the setting is modern and pared back – what’s not to like?

This bright restaurant with wooden floors and pale wooden furniture hits all the buttons. Baptiste and Laura are committed to mindful cuisine that draws on the riches of nature from creamy spelt, butternut, spicy peanuts and lemongrass to seabream, mushrooms and a creamy stock. Vegetables, herbs and spices are intelligently balanced and sometimes enhanced with the odd spicy or even fiery note to awaken and set the taste buds tingling. The focus is entirely on delivering good food that is as vibrant as it is veggie, courtesy of local ingredients and a zero waste ethos.