A fine dining with locally sourced products in Brittany

Our style

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 attentive service.
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.

Our dining room

With a maximum of 25 seats (evenings only from February 9th to November 15th, booking preferable to, 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 experience.

Our menu

Our menu changes every night, and for 32 euros (25 € starter ans main or main and dessert) offers a choice deliberately limited. One should remember that a cuisine fresh and executed the same day need limits if wants to remain authentic.

The half board price is at 40€ (breakfast + dinner) for a stay of more than 3 days.

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 …

We don’t have a set menu, as we change everyday a starter, a main and a fish, and one dessert.

The products

Although our approach is not locavore or activist, the result is, most of our products are locally bred, grown or produced in accordance with the traditions in Brittany (and by consequence often organic).
Beeing local allow us to know all of our producers personally. It give us the chance to be part of an essential ecosystem.
It gives you the chance to discover exceptional products, created by local craftsmen. Those craftsmen are part of our beautiful landscape, they are the authentic Brittany.

Our sea food

The modesty of Philippe Le Gal, heir of a three generations family tradition, present on all major gourmet restaurants of the region. When beeing asked why are its oysters (and by far) better than any where else, he will answer with a mischievous smile, «I have no clue»….

Our ice creams

The enthusiasm of Dominique Douard, held this year by the Gault Millau gourmet guide as a Top 5 in the category «ice cream craftmen».You will be surprised by its beet sorbet used in our «amuse bouche», and delighted by its «biscuit Breton» ice cream which come together with our apple pie.

Our lamb

The intransigence of our neighbor Louis Rabillard, producer of lamb in summer and lumberjack in winter, who will never accept the heresy of Easter lamb tradition and treatments needed to produce them.We will never have Lamb at our Easter menu as long as Louis will reject chemicals.

Our jams

The kindness of Marie-Charlotte and Verena Indekeu that perpetuate a tradition of exception in Quiberon, including jams you will taste in the morning for breakfast.

Our cheeses

The skills and know how of Emmanuelle and Olivier Regent, our advisers and trainers for our cheese plates. Only them are capable of making a star of a local cheese rather banal through a flavor maturation of three weeks with Muscadet wine. Noticed by the Gault Millau guide in 2012 in the category «our prefered cheesemakers refiners», their efforts were recognized this year.

Our dairy products

This is the hard work of Gilles, Chantal and Jean-François, who have successfully enhance their farm milk production into a country Guérandais delight.

Our bred

It is the knowledge of our true bakers in La Roche Bernard, the families Barranger and Plaud, who reminds us that in France there is no good sauces without good bread.

Our famous blue tea

Unique in Europe, our Oolong blue tea, or our lemon grass herbal tea in blue thanks to butterfly pea flowers. That’s a Domaine de Bodeuc production.   


Our apple juice and cider

This is also our apple juice,half apple for bakery, half apple for cider, deliciously sweet. Or the Royal Guillevic derived from apples forgotten then reintroduced 25 years ago, an exceptional and exclusive white cider.

Our honey

This is at Redon that Yves Potier now a retired banker is training every year several people to bread bees. The old school, with respect of the product, made out of buckwheat,  spring flowers, organic of course. Should you liketo contact him, we will be happy to give you his number.

Our bier

Morbraz, Our beer is brewed with seawater and its iodine accents are very refreshing in summer. An exceptional work made by Michelle and Thierry Bernard

Our wine

It is worth to mention Christian Lembert, our oenologist, who identifies for us the wine producers having a promising future success in the Loire valley and elsewhere.

And we could continue this list, made up of knowledge, competence, honesty and generosity, this is the land.

For us the land is not a fad, it ensures our survival by only working with the best local producers.

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