Les Jardins de Kerstéphanie

Les Jardins de Kerstéphanie earned Gault & Millau recognition in 2024 (15/20, 3 toques) and in June 2024 received the Gault & Millau trophy "Grand de Demain Bretagne 2024." The kitchen team follows sustainable, environmentally respectful practices, and the house issues personalized gift cards valid for six months after issue. The restaurant occupies a stone house in a verdant park on the Presqu’île de Rhuys. Interiors pair old‑world charm with refined elegance, centred on a majestic indoor fireplace and a shaded terrace beneath a pine in fine weather. The cuisine is modern and contemporary, rooted in seasonality and guided by the local terroir and the surrounding "merroir." Menus take the form of set tasting sequences that showcase wild fish, shellfish and selected land ingredients. Emmanuel Kouri is head chef. Originally from Périgord, he trained with Pierre Gagnaire, Yannick Alléno and Eric Fréchon, served as Fréchon's second and held a Michelin star for four years as head chef at Les Climats in Paris before establishing himself in Sarzeau. Specialties include marinated lisette with balsamic, smoked beetroot and minty cream; scallop "cloud" with seaweed butter and citrus‑scented fumet; wild fish à la nacre with grenaille potatoes, periwinkles and light aioli; pan‑seared wild abalone with candied Jerusalem artichoke and vadouvan‑infused marinière; roasted pigeon with cedrat, radish aigre‑doux and bottarga; and a thin Trinitario chocolate tart with grué nougatine and saffron ice cream.