Restaurant in La Roche Bernard
At Bodeuc’s restaurant in La Roche Bernard, we only use locally sourced ingredients, respecting seasons, and
working with local producers (Breton Product). We create simple and traditional dishes, perfect in their
execution. We insist on providing a relaxed atmosphere with attention to detail and
We keep up with new trends, but resist fashion without substance. We always remember
that cooking a product is as important as the product itself....
This is all about local cuisine, this is the food that we want to offer you.
► Our chef
Yann Belloir, the chef of our restaurant The Manor, expresses the mastery of his art with simplicity and generosity.
From St Nazaire cooking school, to George V in Paris (3 Stars Michelin) and the Domaine of Rochevillaine (1 Star Michelin), Yann has been able to developp his tastes and techniques with known chefs.
As a specialist of Brittany and its products, he choose to reintroduce an exceptionnall and old Britanny production, the Pigeon. Today our speciality, the pigeon from Britanny, a la Malraux, is inspired by the well known restaurant Lasserre. With all bones taken out, the pigeon is re created and roast with goose liver. This is an exceptionnel dish, made by an exceptionnal Chef.
► The restaurant
With a maximum of 25 seats (evenings only from February 9th to November 15th, booking
preferable to 02.99.90.89.63), this is the atmosphere of the dining room of the Manor we
intend to keep.By the fireplace in winter, with a view on the countryside and smell of
flowers coming by the open windows in the summer, this is the romantic of the dinning
► The menu
Our menu changes every night, and for 30 euros offers a choice deliberately limited. One
should remember that a cuisine fresh and executed the same day need limits if wants to
A choice of 3 or 4 starters, according to season, foie gras confit with Guerande salt or
cooked on Chestnut cream, Saint Jacques from Saint Brieuc roasted and citrus vinaigrette,
Mackerel rillettes, casseroles of Langoustines tails with a Lobster coulis....
Dishes?, Fish or meat. Roast saddle of lamb with sweet spices?, a Cod fillet with beurre
blanc?, a Guinea Fowl supreme with Morels?, a typical fish stew? A filet mignon of organic
pork and Arabica cream?
Our desserts?, Duo of crème brûlée tea and chocolate, fondant, tart Tatin, Giboulees of
strawberries from our garden ...
► The Products
They are the kings, starting with our vegetables coming mainly from La Roche Bernard market, and all other products identified localy
See our chapter chapter Local products
► Our wines
A great choice from Loire valley nearby, and for fans of diversity, well
known names (Latour, Lurton). Confidential producers often difficult or impossible to find
for non specialists. And especially soft prices (pdf attached).
► Our wines
At a time when the local cuisine has become a generic term, we believe in our products
and know how to sublimate taste.