YOUR GASTRONOMIC RESTAURANT at the auberge :
AN INVENTIVE KITCHENIN THE HEART OF SAINTE-ANNE D'AURAY
■ AN INVITATION TO DISCOVER THE SENSES ■
L'Auberge restaurant is located in Sainte-Anne d'Auray. Its gastronomic cuisine is the harmonious blend of flavors of Brittany and Auvergne, and where the marriage between sweet and salty fits perfectly. To reserve a table in the family restaurant is to discover the refined and audacious cuisine of chef Julien Doupeux.
Small town in the Morbihan and ideally located between Vannes and Lorient, near the sea, the Larvoir family will be delighted to welcome you during a moment or during a stay.
You will appreciate the creations "à la carte" and the different menus, all more creative, varied and surprising each other. To live an even more exceptional experience, a choice of wine in perfect harmony with the dishes can be proposed in the room by Claire Doupeux. Come and enjoy a creative gourmet cuisine, balanced, whose only purpose is to please people, all with a beautiful dishes presentation.
If you want to bring a little refinement during your events in Sainte-Anne d'Auray or around Morbihan, you can also take advantage of the takeaway service. We also offer you, for a gift for a relaxing and gourmet moment, to offer invitations! 6 invitations are available to satisfy all your desires.
■ A CHARM FRAME ■
With a capacity of about 40 seats, our dining rooms can give way to a direct view of the garden, thanks to the windows that also let in a nice light. Thus, the restaurant room offers a constantly changing color panorama over the seasons thanks to new blooms. You will be able to live this culinary experience in a room accompanied by soft music and the relaxing sound of the garden fountain.
The house has a chic, ideal for any event that is family, professional, or for a romantic rendezvous in southern Brittany in Morbihan.
■ SINCERE AND AUTHENTIC CUISINE ■
The restaurant of L'Auberge proposes a gastronomic table, the chef works only with fresh, seasonal and quality products. He favors local products and associates with the small producers of the country of Auray, as for its mushrooms (Mushrooms of Loch). The creations of starters, dishes and desserts often combine a sweet and salty mixture, for the pleasure of your taste buds. We also have a very wide choice of cheeses.
The dishes can also be adapted for people with food intolerances or allergies (no peanuts, no eggs, no gluten, no lactose, seafood, molluscs, etc.)
Discover now in images of dishes present in the menu and in the menus :
JULIEN DOUPEUX: CHIEF COOK OF THE auberge
Native of Auvergne, it is a chef attached to its region and its soil. He has the will to offer a job well done,
to cook to sublimate fresh, quality and local products. Its goal is to make you live an unforgettable experience,
through walks between different creations imagined by the house. In addition, he likes to make a point of
honor on the realization of dishes in the trend of the moment, while leaving there to shine his personality
and his identity through. What will surprise you!
THE PORTRAIT OF A PASSIONATE CHIEF ..
At the age of 14, he made his debut in the world of catering. Very quickly, he then passes 2 mentions pastry,
one of which leads him to Marcon. He will remain there 4 years (1 year spent as an apprentice and 3 years as
a pastry worker). He then continues his career as a pastry chef in a shop in Rennes at Pastry Daniel; one of
the best workers in France. It was then in 2009 that he arrived at L'Auberge as a pastry chef, then chef, and
now chef. Since then, it is always with the same passion and the same love that he exercises his profession!
Master restaurateur, his dishes are in his image: they combine technique, accuracy, harmony and authenticity.
..WHERE REINVENTS THE CUISINE
With his career in the field of cooking for 15 years now and his many culinary experiences, he has aquired a master's degree that
allows him to build and at each new season, the menu of the restaurant. The chef Julien Doupeux develops this construction of
dishes in collaboration with his wife, Claire Doupeux. L'Auberge's dishes result from a union between Auvergne and Brittany,
two regions offering products of character and intense flavors. Together, they choose the chords, the presentation, while having
the desire to share this love they have for their job.
CLAIRE DOUPEUX: THE ROOM MANAGER
Originally from our beautiful region which is Brittany, Claire Doupeux is also very attached to the traditions of his region. She is also involved in the creation of L'Auberge restaurant dishes. She adds femininity to different dishes imagined by adding a touch of delicacy and refinement, with subtlety and creativity.
A PASSION TRANSMITTED BY ITS PARENTS
It is very young that Claire Doupeux is initiated to the trades of the restoration. Bathed since her early childhood
in this universe thanks to her parents, Jean-Luc and Françoise Larvoir, it is from the age of 11 that she starts to
enter on stage. At the age of 18, she began a cooking apprenticeship in Lorient and in 2007, she joined the
Maison Marcon as a cook. It is at the end of 2008 that she will integrate L'Auberge as a cook, and then, in
2011, take her position indoors. The Inn becomes a family establishment, where the love of the profession is
transmitted from generation to generation.
AN INTEREST FOR SOMMELERIE
Similarly, it is through his father, Jean-Luc Larvoir, Claire Doupeux has an attraction and interest in wine.
Indeed, it is not less than 400 references of wines that the family can propose you to consume during a
meal or the occasion of a menu with wine by the glass.
THE OPENINGS OF THE RESTAURANT
■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■
Closed on Mondays
Thursday: lunch and dinner
Friday: lunch and dinner
Saturday: lunch and dinner
Sunday: lunch and dinner
■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■
to book your table
Do not hesitate to contact us by phone at 02 97 57 61 55 or by email at the following address: firstname.lastname@example.org. Even faster, you can also book live by leaving us a message, we will answer as soon as possible :