Plan your personalized
itinerary with our concierge
To give you inspiration, Relais & Châteaux presents the Routes du Bonheur: suggestions for travel itineraries that you can fully personalise according to your wishes and the experiences you would like to discover. Our consultants are available to help customise your route and assist you in making reservations at our properties. It is up to you to reserve any recommended activities on-site or nearby that might interest you.
*Total price provided for information only, based on accommodation for two people in a double room for the number of nights per property as indicated on this page, exclusive of recommended activities, properties that cannot be reserved online and restaurants.
Restaurant on the seafront. Concurrence beach stretches out at the foot of this beacon of gastronomy in the Charente. Just imagine a world where your pleasure comes first. The clocks have stopped on this Relais & Châteaux road to happiness letting you share a memorable experience. Today Chef Christopher has been strongly influenced by his father's legendary culinary rigour on which he puts his own personal stamp. However, the “signature” of the restaurant has not changed: superb seafood, sourced that very morning at the harbour market, creativity and passion for fine dining. Dare to ask for the secret behind that crispy line-caught sea bass in a shellfish foam. ... Learn moreless
Every morning around 7am, you’ll find Christopher Coutanceau here at the fish market. Around ten wholesale fish merchants come here to sell the day’s catch. Down through the years and decades even, these coastal men have come to trust one another and form lasting friendships. Hardly surprising then that the best turbot, sea bass and shellfish are reserved for the menu of this Michelin-starred chef...
Christopher Coutanceau comes to Chez Mélie to source any extra sea bass and squid he might need. Chef and fishmonger Éric Laporte have close ties from their days as team mates at La Rochelle rugby club! What’s more, Éric’s grandparents supplied the Michelin-starred chef’s grandparents! With catches coming in from La Cotinière on Île d’Oléron and from Royan, his stall is one of the best stocked in La Rochelle’s covered markets...
Laurent Hurtaud has been farming organically for many years now. His mussel stakes help to combat dune retreat in the Bay of Aiguillon. When Laurent’s finest produce arrives in July, a classic dish graces the restaurant’s menu: genuine Mouclade Rochelaise, flavoured with saffron and curry...
Restaurant in the country. Delightful French-style gardens and the historic walls of the Logis de la Chabotterie, a significant site in the Vendée war where General Charette was captured in 1796, provide the idyllic setting for this highly renowned restaurant. The two-star Chef Thierry Drapeau takes his inspiration from the surrounding countryside and its top-quality ingredients, then adding an artistic flourish to his fine regional cuisine. He favours herbs over spices, and creates a fragrant, brightly coloured "floral cuisine". Savory might accompany an asparagus starter, and pureed Vitelotte potatoes add a pretty dash of violet to a brandade of cod delicately flavoured with parsley juice. ... Learn moreless
On the Vendée coast, the beaches at St-Gilles-Croix-de-Vie and St-Hilaire-de-Riez are popular with shellfish pickers at a very low tides. Depending on the season and your level of experience, with a little bit of luck, you can fill your basket with banded wedge shells, sand shrimp, winkles, clams and crabs. Although be sure not to collect more than the legally allowed limit of 3kg. If you are feeling less adventurous, you can always visit the tanks at Vendée-Crustacées, the historic Saint-Hilaire wholesalers.
Restaurant and hotel on the seafront. On the sand dunes, facing the charming port of La Gravette, Anne de Bretagne is a contemporary villa, perfectly placed to enjoy the best of Brittany. There are breath-taking views over the ocean from the suites and the Italian-style terraces. In the excellent restaurant, Mathieu Guibert’s cuisine is inventive with a touch of the sea, in perfect harmony with the wines selected by Michèle Vételé, a highly-recognised sommelier. In season, you can try wild clams with shredded leek. Fish and shellfish create a perfect match: “slow-cooked” line-caught sea bass is served with a sardine concassé, a string of winkles and a sea lettuce emulsion. ... Learn moreless
The Baudet family has been passing on their secrets for over 50 years. These days, Hugo and Marion run the farm: 22,000 stakes spread out between Saint-Nazaire and Saint-Brévin, only 30 minutes from the Port de Gravette harbour. This location enjoys the advantage of freshwater currents arriving from the Loire river which encourage the growth of plankton. A rich blessing for mussel farmers...
Hotel and restaurant on the seafront. Bertrand Jaquet, owner of Domaine de Rochevilaine, has a genuine passion for Brittany and his desire to share that love with his guests is evident. Be seduced by the breathtaking, typically Breton setting on the Vilaine estuary with its jagged cliffs and blue waters. Savour a Breton lobster like none other at the seaside restaurant, where dining feels a bit like being on the deck of an ocean liner. Listen to the sound of the waves during a restorative treatment at the spa, perhaps “la table phénicienne” (the Phoenician table), a massage patented by the property. Another one of Bertrand Jaquet’s passions is art, as can be discovered in the hotel’s wonderful art gallery. ... Learn moreless
Long established as an oyster farming site, the Pénerf river, or rather ria, is a drowned river valley. The precious oyster beds are just about visible in the sea close to the Domaine de Rochevilaine hotel. This is the garden of Philippe Le Gal, a passionate oyster farmer from Port-Groix who will take you on a tour of his beds and maturation tanks, weather permitting. A must-do before sampling some oysters...
Hotel and restaurant on the seafront. Locguénolé is located next to the dark waters of a sea inlet in the heart of a land of legends. The Château and the small Manor House overlook a wide estuary where the light and landscape change with the tides. These buildings from the 18th and early 19th centuries are set in wooded parkland and have remained in the hands of the same family for centuries. They boast a combination of modern comfort and tradition with classical décor and period furniture. The creative cuisine is based on a subtle pairing of ingredients from the Morbihan terroir and the ocean. A private pontoon permits sailors travelling up the Blavet from Lorient harbour to dock at this delightful haven. ... Learn moreless
In the 20th century, Port Maria was France's leading sardine port. Still today, some 200 fishing boats land their daily catch of fish and shellfish here. Always a sight worth seeing! Geared towards sustainable fishing, most of the trawlers are fitted with fuel savers to reduce the amount of diesel consumption, and all of the port’s crate fishing vessels and netters have signed up to the “Bretagne Qualité Mer” sea fishing quality label.
Hotel and restaurant in a village. It began as a blacksmith’s forge, then an inn stocked by the adjoining farm where workers and villagers met. Today, it is where Olivier Bellin, who took over from his grandmother and mother, interprets his “modern” version of a “land and sea” cuisine steeped in history. The fish are wild varieties, the vegetables are organic and the meat comes from small producers. Magnified in dishes boasting intense flavours, they continually seduce local Bretons and attract travellers who enjoy staying in the rooms adorned in highly contemporary decor. On sunny days, the magnificent view over the Bay of Douarnenez adds the final touch. ... Learn moreless
Shaped like a back-to-front L, the little port of Audierne is still a meeting place for locals. It was here that former seamen, retired long-distance captains, line fishermen and sailors boarding supply ships for oil platforms, or tuna boats returning from the Indian Ocean would come to exchange news. At Audierne, the quays are a bit like the rural bars you might find in the countryside.
Hotel and restaurant on the seafront. Surrounded by the immense sea and the reefs of the Pink Granite Coast, the Manoir de Lan-Kerellec in Trébeurden is a jewel in Brittany’s crown. From your balcony, drink in the magical panoramic view of the islands of Milliau, Molène and Losquet. Then you might want to take a walk along the coastal "path of the customs officers" to taste the sea spray, or scuba dive for a closer look at the underwater nature reserve. Enjoy your dinner showcasing the produce of the sea in the dining room built in the shape of an upturned boat, a masterpiece by the Compagnons du Devoir. ... Learn moreless
This is sea farming country! Since 2004 off the coast of Brittany, Algues Armorique have been producing some remarkable seaweed that is used by Chef Mathieu Kergoulay. Seaweed come in a variety of colours and flavours, from sweet to salty. When in season, they form the accompaniment to fish dishes that you can enjoy under the restaurant’s boat hull-inspired ceiling.
Hotel and restaurant on the seafront. Formerly a smuggling port and refuge, Roscoff has remained a unique destination, with its waves of emerald, granite cottages and manor houses nestled amongst the cliffs. This hideaway is an ancient trader’s property with a swimming pool, spa and direct access to the beach. The chef will treat you to an exceptional quality of fish and seafood, directly sourced from the local fishermen. His cuisine is a reflection of modern Brittany; it is a real pleasure to see, to feel, to taste! A 15 minutes boat trip is all that is needed to discover the island of Batz, a “tropical” pearl with palm trees and beaches of fine sand that has been magically misplaced in the English Channel. ... Learn moreless
With a 90-strong fleet of vessels, Roscoff port specialises in fishing for sea bass, turbot and monkfish. You’ll also find one of Brittany’s 16 fish markets here at Bloscon harbour. From the first floor gallery, you can observe the different stages that bring fish from the sea to our plates. With a little luck, you might be invited to follow the selection, preparation and auction up close...
Restaurant and hotel on the seafront. At Les Maisons de Bricourt there are breathtaking views of the bay of Mont-Saint-Michel and, at your feet, the oyster farms and the little port of Cancale. In this world of the seafarers of Saint-Malo, the spirit of the restaurant Le Coquillage is one of elegant simplicity. The cuisine with produce from the bay of Cancale reflects the maritime adventures of this pirate country by using more than 120 spices from the East and West Indies. You will find two residences; the château Richeux and the cottage Les Rimains, as well as Les Gîtes Marins for families. The Roellingers’s joie de vivre is evident in the patisserie-tea room Grain de Vanille and the Épices-Roellinger warehouse. ... Learn moreless
Between September and June, Christophe Orveillon prefers to harvest by hand rather than trawling the seabed. His abalone and scallops are simply amazing and delicious. This method of fishing allows him to favour quality over quantity and respects the natural cycle of the scallops. Although the Rance estuary is his playground, he also ventures to the slipways at Jouvente and La Passagère.