Restaurant of Manoir de Kermodest in Quemper-Guézennec

Atlantic Ocean

manoir-kermodest-laetita-scuiller-copyright-enezgreen

Restaurant, catering & organic shop

The gourmet restaurant offers sophisticated menus with local accents revisiting Breton specialties and cuisine of the Middle Ages. Culinary Escapes and out of time guarantee in the beautiful historic park full of Celtic culture.

Environment
Sustainable policy
Service quality

Immersion in an authentic Brittany

Built on the banks of the Trieux the VXII^th century elegant Kermodest’s manor has retained its old authentic character. Subtle, renovation was done by a local architect in the rules of tradition with noble materials such as shale, sandstone and granite. Located in the heart of a park of 16 hectares consisting of orchards, woods and meadows, this beautiful home is a haven of peace where you feel in harmony with nature.

Alliance of local products coming from land and sea just like Trégor’s area is:
All dishes are prepared with seasonal products from the region. If all fruits, vegetables, herbs and spices are not certified organic, they come from local producers carefully selected by Yann Couzigou. The Chef remains loyal to its growers or fishermen from who he buys fish and shellfish of the day. Chief skillfully juggles between Breton specialties and classic recipes, not hesitating to combine, algaes, or local vegatables like Cocos of Paimpol with seafood Bacon and Sea bass with roasted seasonal vegetables, pollack in Viennese crust, filet mignon with andouille Guéméné… Remember to keep room for dessert, pastry chef true specialty, which are also inventive and delicious, such as crispy hazelnut composed of crushed gavottes with whipped cream and chocolate or Paris-Brest modern version. Yann takes great pleasure to dust off the old recipes and you can feel it…

Promoting the local history

The career of Yann Couzigou began in Paris as a pastry chef in the family business catering located Quai de la Butte. He has done the job there for 30 years but always knowing that one day he would return to his homeland: the Trégor. Nephew of Anjela Duval, the famous Breton poetess, Yann Couzigou is steeped in the history of the region which he wishes to perpetuate the culinary traditions and enhance its flavors. After historical research, he discovered that the manor was a former dependence of the castle of La Roche Jagu, a big farm which served to supply the castle. A bucket engraved on the walls of the house bears the coat of arms of this wealthy family whose Yann Couzigou will tell you the story in front of a fireplace. The manor owns three beautiful fireplaces that give the place a warm and genuine character.

The medieval kitchen garden

With this historical knowledge, the Chef makes a point of honor to immerse guests in a traditional atmosphere and let them explore revisited recipes of medieval cooking. ‘Little known, this cooking manner used a lot of vegetables, as well as game and fish without sauce, it offered very healthy meals that are close to today’s current dietary requirements,’ explains the passionate restaurateur who took the opportunity to tell us about the origin of the whipped cream invented by Vatel during a reception at the Condé’s castle in the city of Chantilly! Passionate about medieval times, Yann and his wife Catherine Couzigou plan to create a medieval garden within the park they have rehabilitated themselves inspired by the plantations done in the castle of la Roche Jagut.

Le Manoir de Kermodest

Pricing (from) - 25.00 €

A good value with a choice of menus at 25 €, 32 € and 40 €
The couple organizes nearly 30 wedding banquets every year between April and November, hence the need to book well in advance.

Opening period - lunches and dinners are served all year round except during February.

Restaurant, catering & organic shop, key-features

At a walking distance of Pontrieux harbour, Kermodest a beautiful natural area full of history ★

Site: The manor is located in Quemper-Guézennec at the heart of a beautiful landscaped park of 16 hectares bordering the Trieux river which is the link between Armor and Argoat, ‘the sea and the earth’. Sailing from Bréhat up to Pontrieux passing at the foot of the superb castle of La Roche-Jagut is a must.
Specific places: Le Manoir de Kermodest is a beautiful house from the 16^th and 17^th centuries, which was in the old time a dependence of the old castle of La Roche Jagut. The point of view of Yann Couzigou who has done some research is that Kermodest was one of the farms which were supplying the castle at this time. Kermodest a haven ideally situated to sample regional flavors and explore Breton authenticity embodied by Brehat Island and the Côte de Granit Rose.
Accessibility: Conveniently isolated in the middle of a landscaped park, Kermodest Manor is located 17 km from the railway station of Guingamp, 12 km from Paimpol and 30 minutes drive from the airport of Lannion. The manor remains at a walking distance from the Pontrieux harbour that you can reach at high tide sailing the Trieux river whose mouth is just in front Bréhat Island.

A desire to promote local flavors and revisit the old manner of cooking ★

Sustainable commitment: After a career in Paris as a pastry chef in the family business catering to the Butte-aux-Cailles Yann Couzigou returned to his homeland in Trégor. With his wife Catherine, since 2004 they are the proud owners of the manor of Kermodest they renovated respecting traditions. The hotel specializes in receptions and catering. The couple works with an agricultural sector that does not offer organic products but controlled agricultural products and uses the fruits of their orchard.
Development of iconic products of the region: Refined, the Chef inspired by local flavors works only with the freshest local products. The restaurant took a while to choose producers in the region that matches their desire to promote local high quality products. His menus subtly blend the best local fish, shellfish, vegetables and meats emblematic of the region. Dusting recipes of yesteryear and traditional specialties is his passion and he does it brilliantly.
Transmission of know-how: Yann Couzigou never misses an opportunity transmit his know-how and passion to students of the local hotel school.
Access for disabled.

Quality service ★

Distinction: The Breton Chef, Yann Couzigou has been awarded Master Restaurateur.

Restaurant: The meals are served in the dining room where a monumental fireplace dating from the sixteenth century thrones in this old stone walls room. Two separate rooms offer a total capacity of 45 seats. If weather is fine meals can be served on the lovely terrace overlooking the pool with views over the beautiful park.