The dining room, with a ceiling carved in the shape of a ship's upturned hull, overlooks a Breton landscape comprising wild islands and colours of rare intensity.
Drawing on a keen sense of balance and flavours, the chef's ambition is a "creative cuisine, which allows the flavour of the raw ingredients to shine through". Traditional cooking with hints of the sea, a pinch of modernity and lots of honesty.
The stand-out ingredient ? Lobster, without a doubt !
Imbued with the spirit of the open sea, Anthony Avoine's gastronomic cuisine invites your senses to continue their voyage of discovery.
Since March 2018, Anthony Avoine has taken up the reins at our restaurant. Very promising start for Anthony, he is a young passionate Normand chef !
Winner of the 2017 Future Chef Trophy, Anthony loves the challenge and is full of creativity. Let yourself be surprised by its cuisine.
We pride ourselves on our range of excellent, local wines. Le Manoir's wine menu covers all of France's wine-producing regions and offers the most prestigious labels.
Our sommelier has chosen an exacting and lively wine menu, reserving the best part for wines of the Loire, "the closest wine-producing region to Brittany which we like to represent as much as possible".
Wines from 30 € a bottle.
The Milliau lounge is the best seat in the house to enjoy an aperitif while watching the sun set over the sea. In winter, the great fireplace is lit, providing the perfect setting for an evening with a hot cider or a glass of champagne.
The restaurant is open the evening from Wednesday to Sunday and all the days in July and August.
It is open for the lunch from Thursday to Sunday and from Wednesday to Sunday in July and August.
