Gastronomic restaurant in Brittany

Breakfast is a special moment at the Hôtel de Diane. The hotel pays particular attention to the products it serves, offering seasonal fruit, cereals, a choice of dried fruit, dairy products, local jams, crêpes, pastries, homemade cakes, a variety of hams and cheeses, different egg dishes and fresh organic fruit juices.

It's all the freshness of a talented young chef on the plate. Cédric Menguy, 30, 100% beurre salé, as he likes to call himself, is passionate about gastronomy.

From a very early age, his passion was born with his grandmother, and has never left her. After a classic course in hotel management, he went on to work in a number of establishments in Brittany and Paris, as well as in Michelin-starred restaurants in Bordeaux and Honfleur. But like every Breton, the call of his roots is stronger.

Thanks to a mutual acquaintance, he joined the hotel kitchens to lend a hand to Corinne and Hugo, but the trio worked so well that the chef decided to continue the adventure. Since 2019, it's been a perfect year for this master-restaurateur, who delights both local and visiting customers.

Taste the flavors of the region, between land and sea, terroir and creativity, and offer fine cuisine featuring fresh seasonal produce: fish specialties, lobster, oysters from Fréhel and coquilles St Jacques d'Erquy (in season only).

" Le 1925 " is the ideal venue for business meals, family gatherings or a quiet dinner in beautiful, warmly-toned spaces that combine tradition and modernism, refinement and comfort.