Bistronomy was born from the inventiveness of some french cooks who invented a mixing between gastronomy and cuisine of bistro. It is a mix of the great quality cooking of the chefs with the conviviality of the bistro cooking. It gathers cuisine chic and popular cuisine. It unites contraries. It is new gastronomy. The restaurant offers traditional quality cooking, revisited by our chef. Not only a place of refinated and original gastronomy, the restaurant is a highly comfortable and charming place, both chic and elegant. The restaurant is open five days a week for lunch or dinners.

The restaurant is open for dinner from Wednesday to Sunday from 7:00 pm to 9:00 pm.

Restaurant is closed on Monday and Tuesday

For group booking of 10 people or more, please contact us to determine a menu.

Pets are not allowed in the restaurant.


The Restaurant Le Jardin de l’Abbaye is organizing two special menu for Christmas and New Year’s Eve, follow the link to discover more details about our special offers.

Cuisine of the restaurant the hotel l'abbaye


All our cuisine is based on fresh, local, seasonal ingredients. Because we are in the region of Brittany in France, a land rich in gastronomical tradition, we want our restaurant to reflect this soil, this land, inspiring from its traditions and reinventing them with modern compositions.

Cellar of the restaurant the hotel l'abbaye


A good cuisine is always accompanied with good wines. The Hotel de l'Abbaye and his restaurant, Le jardin de l'abbaye, belong to the Saget la Perrière estate, owner of various wineyards in France. You will be able to have at your table the best wines of the Saget estate, especially of the Loire Valley, but also some of the best wines of France.

fresh ingredients restaurant brittany


It is essential for us to use local products from France. Our culinary philosophy forces us to take into account all the percourse of the food, from the sea to the plate. Our chef is careful to cook the freshest meals, to keep the flavours intacts. You will also find numerous seafood based compositions, with oysters, shells and fishes.

Our chef

Our chef is particularly concerned about the quality of the products, their origin as well as their freshness. He looks for a cuisine both rich and simple, without being ostentatious. He works with local farmers, to enhance the patrimony of this region's cuisine, while giving a touch of his creativity.