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城堡餐厅酒店

Hôtel Restaurant Du Château

★★★·87.0/ 10顶级
LLogis Hôtels·ETIK·Hotels
📍1, Rue Du Général De Gaulle · 若瑟兰 ↗
入住 03:00 PM / 退房 11:30 AM
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05

周边与交通

餐厅
1
Maison Tiegezh
Traditional Cuisine · ★ Michelin · 必比登
€€
Tiegezh means "family" in Breton, which does rather say it all! The chef’s grandparents founded Brittany’s first factory to manufacture fresh pancakes. Today, Baptiste Denieul, a gifted young chef who honed his skills at the Bristol with Éric Frechon, invites you to enter this stylish interior, which provides the perfect foil to his delicate, bang on cuisine: fish, vegetables from the garden and farm produce. His wife Marion puts the final touch to this family melody. Nowadays, Maison Tiegezh boasts a gourmet restaurant, a bistro and also a modern, sophisticated hotel with six rooms for overni
32.1km
2
Le Pressoir
Modern Cuisine, Creative · ★ Michelin
€€€
Originally from Saint-Brieuc, chef Vincent David used to visit this renowned Vannes restaurant with his grandparents when he was a boy – it was here that he developed a taste for MICHELIN-starred restaurants. A few decades later, after winning over chefs such as Dominique Bouchet and Marc Meneau with his talent, he took over this iconic establishment, which now boasts a pared-back decor. Passionate about meat and fish combinations and a stickler when it comes to the quality of his ingredients, he creates signature dishes with Asian touches, such as crispy langoustine, which comes in different
32.2km
3
La Table - Domaine du Liziec
Modern Cuisine · ★ Michelin
€€€€
Set among flower gardens and century-old trees, this fully restored 16C Breton estate has been enhanced by an elegant contemporary extension. In this refined setting, chef Olivier Samson (formerly of La Gourmandière - La Table d'Olivier) showcases his talent. His refined contemporary cuisine is deeply rooted in the local terroir and presented in the form of tasting menus. Celtic produce is handled with precision: Breton abalone with spinach and a pork jus; sole from small-boat fishing with asparagus and kumquat; roast pigeon with cocoa and pigeon leg bonbon. In dish after dish, buckwheat, sea
34.4km
4
La Tête en l'air
Creative · ★ Michelin
€€€
An enthusiastic and friendly young couple, Clément Raby from Paris and Estelle Mercier from the Gard region, have succeeded in turning heads with what they call their “cuisine libre” (“free cooking”). Served in a relaxed setting, this creative, original cuisine is spot on, with recipes that really work and just the right combination of flavours. On their “blind” menus, dishes aren’t announced until after you’ve tasted them so that guests can really give their senses and tastebuds a workout!
35.9km
5
Auberge Grand'Maison
Traditional Cuisine · ★ Michelin
€€€
This eminently hospitable inn upholds culinary traditions rich in textbook technique and indulgent, spot-on flavours. Christophe Le Fur, born at Cap Fréhel, is thriving in his homeland as he crafts bold, crisp dishes oozing in generosity. The chef, who cherry-picks his ingredients, demonstrates the full scope of his talents (particularly in the field of sauces, one of the house’s signatures!). Brittany lobster and sweetbread sautéed in butter with creamy morels in Noilly; poultry pie in a tarragon jus; without forgetting the flamboyant crêpe flambée to finish your meal on a high.
42.8km
6
Maison Cachée
Modern Cuisine · 必比登
€€
In the heart of this village with no shortage of medieval charm, this half-timbered house decorated with sculpted faces tells a story. Dating from 1478, it was an inn, then a crêperie and is now home to an inviting restaurant. Alban Chartron and Sarah Alba have brought with them the expertise they acquired in prestigious Michelin-starred establishments (Ducasse, Pic, Crillon), ploughing it into a menu they describe as "pastoral". Their cuisine is generous, well-crafted and often enhanced by just the right amount of peppers and spices. The dishes are run through with authentic accents: juicy po
32.3km
7
Hyacinthe & Robert
Modern Cuisine · 必比登
€€
Chef Damien Le Quillec named his restaurant after his two grandfathers. In this unusual setting – previously a garage, cleverly converted into a contemporary loft – he channels his talent into crafting ambitious dishes that appeal to the modern palate. Meanwhile, he has opened a convivial little bistro next door – Numéro 100, where he serves bistronomy fare in a home-from-home atmosphere.
33.5km
8
Le Gavrinis
Modern Cuisine · ★ Michelin
€€€€
The name of this country house is a nod to the nearby island of Gavrinis. The chef, who trained under Pierre Gagnaire, captures the spirit of Brittany as he showcases the produce of this plentiful, vibrant region, with dishes like a medley of locally grown mushrooms (pleurote, shiitake), served roasted, in ravioles and in consommé or red mullet paired with a chervil coulis and a dressing of bone marrow and andouille, or John Dory, artichokes, cured meat, shellfish and a white wine sauce. A genuine gourmet halt, further enhanced by a ‘sustainable’ interior décor, adorned in driftwood and a soft
45.0km
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