La Closerie de Kerdrain
Tucked behind a discreet stone wall on the edge of Auray's town centre, La Closerie de Kerdrain is one of Brittany's most quietly celebrated restaurants — a Michelin-starred address where chef Mathieu Aumont turns Morbihan seafood and local farm produce into precise, imaginative dishes served in a beautiful walled garden. Book well ahead; tables disappear fast.
The Food & The Chef
Mathieu Aumont's cooking is rooted in the landscapes visible from the restaurant's own garden: langoustines from the Gulf of Morbihan, line-caught sea bass, Breton lamb and vegetables grown in the kitchen garden itself. His tasting menus (typically five or seven courses) change with the seasons and are never predictable — expect technical precision married to genuine Breton soul.
The signature dish changes regularly, but the kitchen's treatment of local oysters — often served warm with a delicate seaweed beurre blanc — has become something of a local legend. The bread, baked in-house and served with cultured Breton butter, alone justifies the journey.
Setting & Practical Details
The dining room occupies a handsome 18th-century manor house, but in summer the action moves to the walled garden, where tables are set among espaliered fruit trees and box hedges — one of the most romantic outdoor dining settings in southern Brittany. The wine list leans intelligently toward Loire Valley whites, which pair beautifully with the seafood-heavy menu.
Lunch is the better-value entry point: a two-course weekday lunch menu is offered at a significantly lower price than the full tasting menu. Even so, this is a special-occasion restaurant — dress smart-casual and allow at least two and a half hours.
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