La Morinais

Nestled in countryside as peaceful as it is lush, La Morinais welcomes us in its most springlike light. A profusion of greens and flowers, birdsong, a perfect mix of sunshine and blue skies—right down to the terrace, set up again that very morning to fully savor this picture-postcard scene. A family farm since 1889, it is now in the hands of the fifth generation. Originally a dairy farm, it was transformed into an inn in the late 1980s, with guest accommodation, a campsite, and a restaurant. In 2021, following the retirement of his parents, Pierre-Louis, together with his partner Samia, decided to take over the farm and reshape it to better reflect their aspirations and convictions. They introduced organic market gardening based on living-soil principles. A 3,000 m² orchard-kitchen garden now supplies the restaurant. Livestock farming continues as well, this time with a flock of around a hundred hardy-breed sheep, the Landes de Bretagne, and a thousand heritage-breed poultry, the Coucou de Rennes and the Poule Noire de Challans. Whether plant or animal, everything follows a thoughtful approach, in harmony with the local terroir and actively contributing to the preservation of the surrounding ecosystems. Open air, organic, local, seasonal—qualities that shine through in simple, elegant dishes shaped by a menu that changes weekly. The slow-growing poultry yields rich, firm flesh full of flavor. We were just as delighted by the chard pie as by the green cardamom ice cream.