Gourmet products local specialties and wines Morbihan

Founded in 1925, Maison Jégat perpetuates its know-how by practicing traditional farming methods, giving priority to oysters born at sea. Since 2012, Jégat oysters have won five gold and silver medals at the Salon de l'Agriculture, a sign that quality takes precedence and high standards pay off. In 2017, a terrace on stilts emerged from the water, facing west for sumptuous sunsets. It welcomes you from May to September for a tasting of flat and hollow oysters, but also langoustines or stuffed clams, all washed down with a glass of white wine.

Reconciling people and the profession is the ambition of this cooperative, which was born in 2021 and produces exclusively bread and buns. Originally, the Têtes de meule had three fixed ideas: to create a SCOP, to make sourdough bread and to limit the environmental impact. Here, every ingredient is sourced locally (local flours, Arradon salt, pure sourdough) and all the products - from the emblematic Pain du Golfe (wheat, rye, buckwheat) to the Sinagot (flaxseed and hemp) to the Gacht! al brioche (60% large spelt) - are homemade.

Housed in a former ^16th-century coaching inn, this authentic tea room plays on the flavors of yesteryear and handcrafted local products. Here, everything can be enjoyed with the eyes. Chocolates, nougat, fruit jellies, candied fruit, ice creams and cookies, L'Art Gourmand invites you to indulge in the temptation, comfortably seated in front of an artisanal ice cream or a cool drink in summer, to be sipped on the terrace, warm in winter, from among a vast choice of quality teas and delicious chocolates. On site or to take away.

Founded in 1893, the Riguidel fine bakery and pastry shop has been perpetuating traditional family know-how in the production of local and regional Breton specialties for five generations. Starting with the famous "Beurrée Riguidel", the other name of the best kouign-amann in the country (or even in the world!), which consists of a generous amount of butter on a flaky and caramelized pastry. It is the flagship product of the house, as well as the Riguidel cake or the sweet bread, a deliciously brioche bread with rum and raisins. Notice to connoisseurs..

Confiserie Papo works miracles... It makes sugar-free sweets that are suitable for diabetics! And if you're on a diet, it's even recommended! with 40% fewer calories than the usual sweets and a glycemic index of 7, what more could you ask for? Oh, and they're excellent too. Marshmallows, fruit and flower gels, gums, marzipan, fruit jellies... Everything is homemade, with respect for tradition, using herbal infusions and natural flavors. Be warned: if you enter, you'll find it hard to resist!

In 1990, Patrick and Anne Chauchard opened their first store in Arzon, then in 2009 in the town of Sarzeau. The fresh salmon arrives from Scotland in Label Rouge quality, smoked with green beech wood and salted with Guérande salt, it is sliced by hand, vacuum-packed in whole fillets, slices, steaks or blocks. We have added canned fish, sardines in oil, gulf cod, albacore tuna and smoked fish rillettes. You can find in summer, their products on the markets of the Peninsula of Rhuys and all the year on that of Quiberon.

Alix and Jacques left their Cathar country to give new life to Kerdaniel, a family orchard that had fallen into neglect. The objective: to revive the farm by drawing inspiration from the ancestral know-how of the inhabitants of the Pointe, to integrate the orchard into the sensitive environment between the Loch River and the Bono River and to work in such a way that their production reflects the terroir and its typicality. The harvest is done by hand and the apples are transformed into cider, apple juice and brandy. And since 2018, taste also the KerdaMiel!

In 2009, the Chauchard couple opened their second artisanal smoking store in Sarzeau. They offer a wide range of salmon, exclusively from Label Rouge quality farms in Scotland. Smoked in their own laboratories, they are available in several recipes: marinated half-smoked steaks or pavé, half-fillet sliced on the skin or hot-smoked... Also on sale are preserves, delicatessen, smoked or marinated mackerel and tuna, tarama with bottarga, wazabi, etc.

At the age of 2, "he was playing with pots and pans", a CAP at 16, a Michelin-starred chef at 19, the first of a long list of experiences that would hone his technique, Maëlig Georgelin has dedicated his life to pastry-making, which he elevates to a visual and gustatory art form. Under the name Au petit prince, he opened his first store in Etel in 2009 with his sister Émeline. Auray, Baud, Belz, Carnac, Locoal-Mendon and... Pluvigner. Same concept as the big sisters: chocolate, macaroons, confectionery, Breton specialities and, for enthusiasts, a workshop for all levels.

A pillar of life in Lorient, the Halles de Merville is built on a former bomb shelter. Every morning, you can go there to shop for fresh produce among the sixty or so traders present here. All the good shops of the region are gathered and the atmosphere is deliciously good-natured... At the entrance of the Halles, the newspaper kiosk completes the commercial offer of the place. Note: every Wednesday and Saturday morning, the market expands and comes to life outside, all around the Halles.

Benoît Rivalan, his wife Françoise and their children Mylène and Thomas, carry on a tradition that has been followed by the family-in-law for decades. They have all mastered the art of making authentic Guémené andouille. The pork chops are threaded one on top of the other before being smoked, then the andouille is left to dry for many weeks, even months. It is then cooked for 3 to 4 hours in simmering water. This is how it acquires its fragrant taste, and how it can be kept for several weeks after purchase.

At Jeannettes Canneries, it is quality that counts. Fresh fish (sardines and tunas), worked by hand, an artisanal method, recipes unchanged since 1925, this is how Jeannettes keep their reputation. The famous sardines in butter can even be reheated as a main course. Otherwise you will find fish soup, toaster cream, mackerel rillettes with lemon, lobster bisque: enough to delight gourmets with marine flavours!

Founded in 1959 by Hervé Beurel, Biscuiterie is a small family business transmitted from father to daughter. Made on the premises in the production workshop, which is visible to the shop and visible by windows, cookies are without preservatives and prepared with the same recipes for over 50 years. On the menu: Pure Breton cake, nature or cream of raspberry or prune, Brittany Scots, Madeleines, Kouign-amann… Traditional Breton tradition with traditional recipes! In La Lorientaise you will also find artisanal beers, caramel with salted butter…

Isabelle Bazin opened her roasting workshop in 2022. It's a fascinating profession, and one she chose to pursue after many years as a nurse. The link? A certain approach to relationships, health and well-being. L'Atelier de Léonard is a certified agro-ecological coffee shop whose beans are sourced from the four corners of the globe, from small-scale farms. Here, coffee lovers can find specialty, exceptional and grand cru coffees, and enjoy an olfactory, visual and tactile journey during a tasting in the medicinal garden.

After Lauzach and Saint-Jean-Brévelay, L'aile ou la cuisse has opened in Plouay, in the Restavy area. L'aile ou la cuisse is sourced from Breton breeders, and offers direct sales of duck, chicken and turkey meat. You'll find them whole or cut up. To satisfy gourmets, duck is available in all its variations: foie gras, magret, charcuterie, terrine or rillettes. If you'd like to take home some souvenirs, the store also offers gift baskets.

Pastry chef, baker, chocolate maker, Gaël Poivret (and his team) compete with inventiveness and audacity to create delightful delicacies. Artisanal know-how and quality of selected products guaranteed. A foretaste? The strawberry Bergamot, or the lightness of a financial cookie and its diplomatic bergamot mousse combined with the freshness of a strawberry confit, or the Lola, a madeleine cookie set with a praline crunch, Bavarian cream and lemon cream. A birthday to celebrate, a date to celebrate? Now you know where to turn...

Gourmands and lovers of sweets, Maison Gaël opens its doors wide to you. In the heart of this vast boutique created in 2016, you will discover breads and pastries, pastry creations, the restaurant area, without forgetting - at the risk of succumbing to it - chocolates and macaroons. With nearly thirty years of know-how, Gaël-Artisan will delight your taste buds, enchant your palate and be the partner of your birthdays around a personalized number cake. As for those who give in to temptation, they will be able to taste on the spot.