The decadently revamped Locguénolé Estate features a 19C château and an 18C Brittany manor house set in several hundred acres of wooded grounds that are also home to a “farmyard” (chickens, goats, ducks and geese) together with a kitchen garden, orchard and beehives that supply the restaurant. The dining area, reminiscent of the heyday of the East India Company, unfolds beneath an industrial-vibe conservatory structure dotted in greenery. In this classy setting, you will taste the spot-on, delicate handiwork of youthful chef Yann Maget (MOF 2023 with stints in top establishments under his belt). Produce from Brittany takes pride of place and kari gosse curry spice, black pudding, razor clams and andouille often feature in his cooking. Top-drawer ingredients crafted with talent and flair in a constant quest for taste, depicted by gutsy sauces rich in depth, illustrated by his virtuoso squid and pork recipe, jazzed up with a punchy sauce or John Dory garnished with girolles and fresh almonds.