Michelin-starred gourmet restaurant
in Morbihan

Family feel and Michelin-starred in Guer

“Local cuisine, created by the younger generation, near the Forest of Brocéliande”: just one way of summing up Maison Tiegezh’s culinary style. This restaurant relies on the combined talents of Baptiste Denieul, the youngest Michelin-starred chef in the Michelin Guide, back in 2017, and Marion, his wife, who is behind the property’s new identity and magnificent setting. The restaurant also tells the story of a family which has long been passionate about food and drink for several generations. A meal in this gourmet restaurant is guaranteed to be a memorable experience: you’re sure to be surprised by the perfectly balanced dishes created by Baptiste, who’s hugely inspired by the region of Brittany, where he grew up. His cuisine is a treat for the taste buds and a sight to behold, inspired by traditional dishes without ever being restricted by the past.

The gourmet career of a young prodigy 

With his innate talent for cooking from a young age, the chef Baptiste Denieul has a passion for food, along with the rest of his family. His grandparents opened the first factory to create fresh buckwheat pancakes in Brittany while his mother ran a crêperie called L’Art et la Manière which has since become a bistro/delicatessen: culinary savoir-faire and experience are in his blood and have been since 1972. 

He too chose a gastronomic career and, with a curious mind and a demanding nature, he learned from some of the best: Youpala Bistrot in Saint-Brieuc, alongside Michelin-starred chef Jean-Marie Baudic and Lassère, a Maison Ducasse restaurant which also boasts a Michelin star, under the supervision of Christophe Moret. It was here that he learned to work with exceptional ingredients and vegetables. He soon began to contemplate taking over the family property but completed his culinary education at Le Bristol, with its three Michelin stars, alongside Eric Fréchon, holder of the prestigious title of Meilleur Ouvrier de France. 

He returned home to open his restaurant in Guer in 2013, which soon earned him national renown. Named as a “young Breton talent” by Gault & Millau in 2015, Baptiste Denieul didn’t stop there: the Guide Champérard declared him “the best young chef in France” in 2016 and he was awarded a Michelin star in 2017.

Cuisine inspired by local produce 

As a member of Tables et Saveurs de Bretagne, Baptiste Denieul focuses on showcasing regional products and local culinary heritage. Combining traditional inspiration with touches of innovation, his Breton cuisine is truly personal, changing with the seasons and showcasing products from a select number of suppliers for truly locavore eating. Oysters, poultry and fish are sourced from suppliers within 15 km. As part of this philosophy, the restaurant has its own vegetable garden. Featuring meat and fish, the chef’s subtle dishes cleverly incorporate herbs and spices, without ever overwhelming the key flavours. As the chef confirms, the natural world dictates his dishes’ aesthetics. 

A delicate, elegant decor 

While Baptiste feels perfectly at home as he showcases his talents in the kitchen, Marion flourishes when it comes to serving guests. She provides an incredibly refined setting for dishes created by Baptiste and designed by nature. The decor is sophisticated, sleek and resolutely contemporary: round tables with white tablecloths, dark chairs with simple lines, impeccable crockery and a range of soft shades combine to create an elegant, feminine dining room with a subtle style. Flowers cover the walls, adding the perfect poetic touch. The room is staffed by a small, attentive team of 4 people. Driven by his desire to share his vocation with others, the chef wanted to offer a maximum of 8 guests the opportunity to enjoy a “backstage” view in an area designed to create an immersive experience, providing a view of the kitchens at Maison Tiegezh through a large bay window: pull up a chair and enjoy the show!

Everything is made here in the restaurant and is certified by le Collège Culinaire de France and les Maîtres Restaurateurs.

Practical information

  • Lunch: from Wednesday to Sunday from 12.15pm to 1.45pm. 
  • Dinner: from Wednesday to Sunday from 7.15pm to 9.15pm. 

 

  • The daily set menu changes every day, the Creation Menu changes every month, the Signature and Tiegezh Menus change every season 
  • Tables can be booked in the kitchen (up to 8 people; only for Tiegezh Menu)
  • Bespoke menus can be created for business lunches and dinners seminars and family events. Contact Maison Tiegezh at  contact@maisontiegezh.com for more information 

See our set menus

Local producers, partners of Auberge de Tiegezh

Organic vegetables from Le Potager de Trélo in Carentoir
Herbs and edible flowers from  Des Heures Dehors  in Augan
Mushrooms from Champi’Ouest in Carentoir
Infusions from L’Amante Verte in Sixt-sur-Aff

Bread from Le Pain du Coin Boulangerie in Guer

Cream and butter from La Ferme des Écotones in Guer 
Cheese from Fromagerie de Kérouzine in Vannes

Fish from Criée de Saint-Malo in Saint-Malo
Abalone from France Haliotis in Plouguerneau 

Rabbits from La Ferme de la Noë Camillon in Guer

"Mireille Supervil" ceramic in La Gacilly

Poultry from La Ferme de la Noë Camillon in Guer