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 was recognised by the Michelin Guide for providing “the best hospitality and service in 2021” and who is behind the property’s new identity and wonderfully welcoming 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 nature and packed with flavourful ingredients.

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, he was awarded a Michelin star in 2017, he was named a “Future Great” by Gault et Millau in 2019 and he received a green star in the Michelin Guide in 2021.

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 4 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 and à la carte menus change regularly
  • Tables can be booked in the kitchen (up to 4 people)
  • Bespoke menus can be created for business lunches, seminars and dinners and family events.

Contact Maison Tiegezh at  contact@maisontiegezh.com for more information 

See our set menus

Local producers, partners of Auberge de Tiegezh

Store cupboard: 

Carlos from Equacacao for responsibly produced chocolate (Mayenne) 130 km

Jean Briac and Elena from Leman Vanille for vanilla (Madagascar) 100 km

The Bouzat family from SDPF for oils, vinegar, honey, truffles, spices, nuts (Ille-et-Vilaine) 50 km

Jean-Pierre Cloteau from Moulin Jean-Pierre Cloteau for wheat flour, buckwheat and oils (Ille-et-Vilaine) 30 km

Vincent from Michard Restauration for hygiene and other needs (Morbihan) 80 km

Christophe from Moulin Trequepatre for chestnuts, cereals and flour (Morbihan) 15 km

Nicolat from Nicolat Supiot for oils and cereals (Ille-et-Vilaine) 10 km

Claire and Adrien from L’Amante Verte for dried herbs and infusions (Morbihan) 30 km

Meat:

Arnaud from La Ferme de la Noé Camillon for poultry and eggs (Morbihan) 5 km

Fabrice from Fabrice Le Meur for pigeons, quails and rabbits (Morbihan) 70 km

Sébastien from GAEC Psihan for beef (Ille-et-Vilaine) 20 km

Christophe from La Ferme du Luguen for foie gras and ducks (Ille-et-Vilaine) 15 km

Laurence from CAPG for organic pork (Morbihan) 10 km

Aulne from Ferme Pradenn for organic pork (Ille-et-Vilaine) 60 km

Lise-Chloé from La Ferme de la Rabine for lamb (Morbihan) 10 km

Sabine and Frédéric from Maison Masse for offal (Loire-Atlantique) 90 km

Céline and Dominique from La Ferme de Gourhert for veal (Morbihan) 30 km

Charles from Les Escargots de Brocéliande for snails (Ille-et-Vilaine) 10 km

 

Fish and seafood :

Marie from Marie Luxe for fish and shellfish (Ille-et-Vilaine) 50 km

Maxence from Petrossian for fish eggs (Maine-et-Loire) 170 km

Sylvain from France Haliotis for abalone (Finistère) 180 km

Samuel from Philostrea for oysters and shellfish (Morbihan) 80 km

Jean-Marie from Les Algues du Croisic for seaweed and herbs (Loire-Atlantique) 110 km

Lionel from Maison Charteaux for salt (Loire-Atlantique) 100 km

Fruit and vegetables :

Émile from Légumes de Pesnel for red fruit and vegetables (Morbihan) 40 km

Céline and Dominique from La Ferme de Gourhert for fruit and vegetables (Morbihan) 30 km

Anne from Agari Breizh for mushrooms (Morbihan) 70 km

Aude from Potager de Trélo for fruit and vegetables (Morbihan) 10 km

Marie from Les Ferments de la Terre for fermented fruit and vegetables (Ille-et-Vilaine) 10 km

Hélène and Daniel from Des Heures Dehors for herbs and flowers (Morbihan) 30 km; he also looks after the restaurant’s vegetable garden

Drinks:

Christian from Christian Lembert for wine, fruit juices and spirits (Morbihan) 80 km

Aulne from Ferme Pradenn for apple juice and cider (Ille-et-Vilaine) 60 km

The Barre family from Atlantique Boisson for other drinks (Ille-et-Vilaine) 40 km

Albane from Ioz for water (Morbihan) 70 km 

Samuel from Nespresso Équitable for coffee (Ille-et-Vilaine) 50 km

Dairy products:

Benoit and Maxime from La Ferme des Ecotones for butter, milk, cream (Morbihan) 5 km

Émmanuel from Fromagerie Kerouzine for local cheese (Morbihan) 70 km

Laiterie Le Gall, a dairy wholesaler (Finistère) 170 km