Immersion in an authentic Brittany
Built on the banks of the Trieux the VXIIth 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.
