L’Auberge,
charming hotel in the Gulf of Morbihan
The charm of a setting
elegant and subtle
At the heart of the Auberge, this gourmet restaurant in Morbihan welcomes you in rooms with a decoration that is both sober and refined, subtly combining modern inspirations in the choice of tableware, Lalique objects and the setting of refined tables and touches that are anchored in time, like this beautiful preserved fireplace or the choice of wood as a material that spans the ages.
This place of delicacies in the center of Sainte-Anne-d'Auray is steeped in the history of the Larvoir family, who settled there in 1983: Jean-Luc and Françoise generously received their customers there, before working as a family with Sandrine and Claire, their two daughters accompanied by their husbands.
Today, it is Claire, a trained and experienced chef, who has worked in beautiful establishments, who welcomes each gourmet visitor to the dining room who comes to discover the cuisine of her husband Julien Doupeux.
She ensures attentive, discreet and professional service, with thoughtfulness and friendliness, faithful to the generous family spirit that spans generations.
Inspired cuisine
It is a menu composed by four hands, by Claire and Julien, which delivers a tasty score, a successful marriage of two regions: Brittany, first of all, the family's native land, inspired by its suppliers, loyal for several years or more recent, which offer high quality products.
And Auvergne, where Julien was born, where his family still lives and where the art of cooking and tasting is also an institution.
The cheese platter is a perfect example of the alliance of these two regions with a marked culinary imprint.
From this two-person composition and the chef's technical know-how, gourmet and refined dishes are born, which delight with local tastes, invite you to take a gourmet stroll and continue to write the history of this family of restaurateurs.
From his training as a pastry chef and his professional experience before joining the Auberge, Julien has retained a taste for working with fruits and the acidity they can bring and a particular know-how for sweet and sour dishes.
He is also sometimes teased with the use of vegetables in dessert.
Particularly well-presented dishes, with rigor and elegance, where the guest guesses this pastry hand which creates originality, creates surprise, and provides these real gourmet pleasures around unexpected flavors.
The Auberge cellar
Claire perpetuates at the Auberge the work done by her father Jean-Luc who created, for 30 years, the wine list, worked with attention by meeting directly with the winegrowers.
Within each of the Glenn Anna Houses, wine is a family affair and a common passion: so if the Grands Crus, the beautiful vintages and the great appellations hold a very special place at the Auberge, it is not rare to see some beautiful bottles also unearthed and validated by members of the family.
More than 500 references, some of which are allocations, therefore rare, coming in particular from Burgundy and the Côtes du Rhône, but also from the Loire Valley, a neighboring region, without forgetting bottles from Bordeaux.
Claire guides you in the choice of wine to accompany the chef's dishes and the gourmet table also offers a food and wine pairing.
Hours of operation
The gourmet table is open Tuesday evening, Wednesday evening, then lunch and dinner from Thursday to Sunday.
