One of the oldest Relais & Châteaux homes is proving that loyalty is a sound value.
Thirty years ago, chef Eric Mignard decided that his menu would express the flavors and values of his region. He built very close relationships with his local growers based on trust and constant communication. Since the very beginning, the menu has featured fish and shellfish from the Croisic de la Turballe and Audierne wholesale fish markets, vegetables from the farmers' market, honey from Brière and local cheeses. There is always something simmering on the stove in Eric Mignard's colorful, well-balanced and healthy kitchen, which blends a dash of freshness with highly refined pairings. The house grounds are home to an aromatic herb garden and every day the chef shares his passion and tells customers about his recipes. He also teaches local eateries about his dishes. To reduce its environmental impact, the house upgrades its equipment, recycles vegetable oil and gives leftover bread to a job program called Pain contre la Faim, where employees turn it into animal feed.