We offer you to eat at our table d’hôtes which will delight your taste buds with traditional Breton dishes or Ayurvedic Indian dishes.
The table d’hôtes is open every Saturday evening from September 1 to July 15, by reservation 48 hours in advance and subject to availability. All our dishes are “homemade” with local organic products.
Apart from Saturday, we offer gourmet dishes or aperitif platters all year round.
The dining room has been set up to respect the rules of physical distancing linked to the covid 19 pandemic. And if the weather permits, you can also choose to dine on the terrace.
Lovers of Brittany, we are trained in traditional Breton recipes:
the unavoidable buckwheat cakes and crêpes of wheat, the delicious salidou, consisting of Kig ar farz, scallops St Jacques à la breton, cider cake, far breton, leek fondue of leeks and scallops kari kid and well other delights will make you discover our terroir.
Some recipes require a long preparation and cooking is why we ask you to book your table of hosts 24 hours in advance.
These are somme examples of menu. Like the products are fresh, the menu change with season
Aperitif: Little Prince Guillevic
Buckwheat pancake with St Jacques
Pancakes with apples and salidou
Tea or coffee
Aperitif: little prince guillevic and buckwheat crisps
mackerel rillettes and sardine spread
Chicken in cider, buckwheat or oat pasta and seasonal vegetables
Or Fricassee of scallops with Kari Gosse with leek-carrot fondue and rice with mustard seeds
Or Blanquette from the sea and its tagliatelle
Or buckwheat seed risotto with seafood and small vegetables,
Tiramisu: depending on the season, Breton tiramisu (salted butter caramel, apples and Breton puck) or strawberry tiramisu
Or far breton with apples, Or fine Breton cake and its apple ice cream
Organic traditional cider, tea or coffee
The Breton are known to be travelers in the soul which explains why some dishes are prepared with spices reported by the East India Company of the port of Lorient.
The cuisine with spices is delicious but delicate: an art to learn and master. That’s why we trained in Indian Ayurvedic cuisine based on 6 flavors (spicy, salty, sweet, bitter, sour, astringent) and the use of many spices: cumin, turmeric, curry, garam massala, nails clove, mustard seeds, … Wake up your taste buds. We can offer you: soups, curry fish, chicken, vegetables, dahls, desserts. A real trip to the plate … The Ayurvedic table d’hôte is quite suitable for vegetarian diets, gluten-free and lactose-free.
As for the Breton cuisine, we only serve fresh products and some recipes require preparation, remember to book 24 hours in advance.
These are some examples of menu:
chutney and papadum,
depending on the season, raita or soup
Red chicken curry Or yellow fish curry, accompanied by basmati rice with mustard seeds
Pear and its spiced chocolate coulis Or Ayurvedic compote,
Aperitif, “Guillevic” special cuvée cider, Ayurvedic herbal tea accompanied by your “doshic” test
Depending on the season:
Dahl of coral lentils and rice with mustard seeds or red vegetable curry
Ayurvedic compote or chocolate pear with spices
Chai or Ayurvedic herbal tea accompanied by your doshic test
As part of the privatization of our farmhouse,
we can offer you meals for your family celebrations, birthdays or other events.
Wishing to share our taste of the kitchen, we offer our cooking workshops from 10h to 12h (to book 48h before and according to availability):
-Ayurvédique: Depending on the season
Chai, Tomato soup with spices, dahl, Ayurvedic compote
St Jacques-fondue patties with leeks / mushrooms and salidou apple pancakes
Private course: 120 €
Course for 2: 60 €/person
Course for 4 people: 30 € / person
Thanks to our trainers: Jean Jacques and Jean Philippe.