Brittany foodie travels: sustainability and fine food with a view.
Ar Men Du restaurant at sunset and nearby beach of Raguénes, Plage, Finisterre.
Nestled in the picturesque landscape of the rugged Brittany coastline, is the Michelin starred restaurant Ar Men Du. The hotel and restaurant offers a culinary experience reflecting the region’s rich food heritage and its commitment to freshness and sustainability.
From the moment you step into Ar Men Du, at the tip of Raguénes, you are greeted by the warm nautical décor, wooden sidings, fish sculptures and a spectacular 180 ° view overlooking the ocean, the Glénan archipelago and onsite foraging herb and vegetable garden.
The menu changes with the season and is a thoughtful curation of regional ingredients from nearby farms, locally sourced meats and fresh line caught fish, all emphasizing the restaurant’s commitment to sustainability. The restaurant frequently collaborates with local producers, inviting them to share their stories and ingredients through special events and menus.
2024 is another great year for the Ar Men Du restaurant team as they gained their first red Michelin star earlier on in March 2024. Ar Men Du had already been one of the first to receive a Michelin green star that rewards sustainable and responsible gastronomy in 2020.
Chief helmsman in the kitchen is head chef Jérôme Gourmelen, he is passionate about his strictly seasonal locally sourced produce working very closely with market gardeners, small boat fishermen and local herdsmen.
His imaginative desserts, fish, pigeon and lamb dishes show a deeper appreciation for the region’s culinary treasures. Each dish is meticulously crafted, showcasing not only the flavours of Brittany but also the creativity and careful presentation of this chef and his team.
And that view and those sunsets, Brittany is always in our hearts, we will be back.
Locally sourced Trevignon marsh lamb with garden herbs, Corsican thyme juice, garden view from restaurant.
Local coastal red mullet, raw and cooked tomato, red mullet liver juice.
Raguénes island and local coastal red mullet, raw and cooked tomato, red mullet liver juice.
Chef Jérôme Gourmelen in the onsite herb and vegetable garden.
