From our dining room, guests have an exceptional view of the sea and surrounding countryside.
Out of conviction and our love for local culture, we chose to honour the seagoing professions in our dining area, creating an atmosphere that reflects the rich poetry of Finistère with its marriage of the elements and cultural tradition.
. Michelin star since 2014 
. Green star for our ethical and environmental values since 2022 
. Set menus starting at €89
. Seatings from Thursday lunch through Sunday dinner from 12pm to 1:30pm and from 7pm to 8:30pm
. No pets policy
. Accessible to guests with reduced mobility
. WiFi access throughout our premises
. We accept Visa, MasterCard, Amex, cheques, chèques vacances, cash and tickets restaurants
"A composition that marries the traditional Finisterien savoir-faire of herbs, hydrosols, and pollens with the flavours of line-caught pollack, turbot, shallot and apple."
"Small fishery trap-caught lobster, garden herbs and local buttermilk: a wealth of local talent fills our plates with the intense flavours of the life that surrounds us."
"I invite you to enjoy the rich harvest of our coastal paths, where the flavours of the shore and woods come together to create a fresh, green and energy-filled vegan delight."
A menu inspired by our chefs, served at our table d'hôte in the kitchen (2 to 4 people).
"A composition that marries the traditional Finisterien savoir-faire of herbs, hydrosols, and pollens with the flavours of line-caught pollack, turbot, shallot and apple."
"Small fishery trap-caught lobster, garden herbs and local buttermilk: a wealth of local talent fills our plates with the intense flavours of the life that surrounds us."
"I invite you to enjoy the rich harvest of our coastal paths, where the flavours of the shore and woods come together to create a fresh, green and energy-filled vegan delight."
A menu inspired by our chefs, served at our table d'hôte in the kitchen (2 to 4 people).
« “In an age when craft and nature have become undervalued, out of conviction and our love for local culture, we have chosen to honour the professions of the Côte des Légendes—land and sea, farmers and fishermen and -women—in an atmosphere that reflects the rich poetry of Finistère, with its marriage of the elements and cultural tradition.
The fisherman who sets out to sea before dawn each morning and, despite his daily toil, comes home feeling a sense of harmony with the elements; the fisherwoman who must take a philosophical view on our times in order to carry out her work with respect for nature.”» Laetitia Debeausse, Corporate Yogi
We have often observed fishermen at work and are always moved by that unique moment when they set out to sea before dawn, when the elements and the life they contain are tangible in the dimness. Heading out into the open water, feeling connected to the power of the elements and surrounded by that deep indigo. Our colours are also those of sunset on a clear day: the pink and green of Finistère, between the earth and the sea foam.
Our love for the region and its culture is visible throughout the dining room, in the décor, tableware and colour scheme, and also in art. Lights take the shape of fishing creels, while plates and glasses reflect the sand, seaweed, earth and colours of the coast. Pride of place is given to hemp and linen, the natural textiles of our region. Totem sculptures, like little living spirits, evoke ancient Finistère and the menhirs and engraved stones still standing in magical sites scattered throughout the Côte des Légendes.
Art expert Amélie du Chalard immediately understood the atmosphere we wanted to create. She introduced us to the artists who have helped us fill the dining room and the rest of our interiors with a visual poetry which translates the world better than any words could do.
Our tableware was created in the same spirit of reconnecting with the elements. Ceramist Marion Graux drew on this inspiration to design our custom-made dishes. Our glasses were made by Lucile Viaud, a designer and biomimicry researcher who has developed a glass paste made from abalone shells. Our platters are made from reclaimed wood sculpted by Camille of Maison Rivages, a woodworker and surfer-craftsman who makes his own surfboards.
I don’t see myself as a “Chef”: I wasn’t trained as a cook.
In the early days, I wasn’t confident enough to talk to journalists because I wasn’t part of the club, so to speak. But I think I’m lucky not to have trained under famous chefs.
My cuisine is free from influence, which means that I’m at liberty to express myself and create what I like, without any formal constraints.
I’ve been described as hypersensitive, which isn’t far from the truth. My senses have always guided my choices, and strangely it’s music—the sounds associated with flavours and with natural fragrances—that inspires me the most.
My creativity is a marriage of these senses. Like a search for harmony, it leads me to the right ingredients: true ingredients that provide me with true sensations. The desire to share these flavours with as many people as possible does the rest.
I see myself as a communicator rather than as a creator or an artist:a communicator of the emotions and sensations that I experience in everyday life.
My main objective isn’t to seduce or flatter, but to serve food that respects my guests, and respects ingredients, professions, and nature.
I want to offer people pleasure of course, but through healthy, responsible and traceable food.
It’s important be true to nature, the seasons, and plants and animals. If I want to serve lobster, I wait until early April when the lobster traps are out, and then I make sure not to take females with eggs. If I want to serve blackberries, I serve the delicious blackberries picked in local hedgerows. Working with an awareness of nature is being true to myself.
All of this is in support of something that’s very important to me: caring for our health. We don’t aim to serve “health food”, as it were, but we’re working on moving away from mass-produced foods.
When a guest visits our restaurant, I’d like to make them forget the last 30 years of irresponsible eating habits I’m convinced that a different way of eating is possible, for all of society..
This goes hand in hand with a change in lifestyle, consumption, and production: a different culture, in short. This is what we’re aiming for every day at La Butte through this holistic project, in which we’re attempting to reinvent every aspect of our activity.
I love Breton culture and I often ask the kitchen staff to experiment with Breton cuisine. It’s a family-style cuisine that knows the value of foods and ingredients.
Our ambition is to refine and lighten this traditional cuisine without betraying its essence. We reinterpret it while maintaining its flavour and richness. For example, we make far, a dish that’s been eaten locally for centuries, but we make an up-to-date version of it that’s more balanced, less excessive, and healthier. These cultural changes also provide an opportunity for us to explain and share with our guests the meaning we give to our craft.
All craft methods interest me, especially when people have spent centuries patiently perfecting them.
We can learn an incredible amount from the know-how of previous generations. They remind us that working sustainably with nature could provide all of humanity with a healthy diet.. We’re extensively studying and using fermentation on our own scale.
It’s an excellent preserving technique that doesn’t require any energy or artificial additives. It means that we can enjoy certain flavours year-round, and eat tomatoes preserved in seawater in the middle of winter! It’s also good for your health. Mass-producing foods eliminates too many bacteria: bacteria and fermentation are living participants in our immune system!
Everywhere! Fermented vegetables like cabbage and radishes; condiments; and vinegars made from pickled seaweed, for example. We make fermented drinks like ginger beer and sparkling kefir water made from sweet clover seeds grown by seed farmer Philippe Guichard. We also make mead and hydrosols, which are like herb and spice potions that offer new flavours.
There are so many creative sources for innovation in the world of food, like the possibilities of non-alcoholic food and drink pairings!
