Auberge de Kerhinet

Chef Ludovic Favrel and his team use the seasons and local produce to prepare dishes typical of the Brière region.
As lovers of the area and of good food, we have made it our mission to highlight the local colours that define the marshes. As fervent advocates of local cuisine, we work with local producers and are committed to quality. We do our job without frills, to the best of our ability, without obsessing about distinctions. Every day, the chef innovates according to his inspiration, respecting the techniques and know-how that have been passed on to him.

This establishment is taking steps to reduce its environmental impact, which you can discover in the services and facilities detailed below.