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THE CHEF

Our young Chef Franck Moisan trained in several Michelin starred restaurants. He enjoys creating colourful gourmet French cuisine.

 

He revisits the culinary greats passing on traditional recipes yet adapting them to create newfound emotions.

 

He is rigourous, pays attention to detail when creating new flavours and is always on the look out for the best local products: fish from merchants in the bay of Quiberon, lamb from sheep farmers in Belle-Ile-en-Mer, delicious goat's cheese from Madame Alliet, a producer in Locmaria, cheese from Kérouzine cheese maker in Vannes and honey from the passionate beekeeper in Belle-Ile, Richard Laurence.

 

He masters cooking to perfection and presents his dishes in an original way.  He expresses a certain art of living through his cuisine... 

 

Pastries are made by the pastry cook and our organic chocolate comes from the famous chocolate maker Michel Cluizel.

 

« COOKING IMPLIES A LIGHTHEADED ATTITUDE, A GENEROUS SPIRIT AND A BIG HEART »

Proverb from PAUL GAUGUIN (paintor sculptor)

Hotel le Grand Large Belle île en Mer
Hotel le Grand Large Belle île en Mer
Hotel le Grand Large Belle île en Mer

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