The story
In Penmarc'h, at the western edge of Finistère, Klervi Tanniou and Corentin Ogor have opened Haut-Linage. Both are natives of the Pays Bigouden, trained in prestigious houses and abroad. Their restaurant, named to evoke lineage and elevation, is a personal project rooted in family heritage, respect for the gesture, and the emotion of taste. The Michelin inspectors recognized this vision in 2026, awarding a Recommendation that underscores the precision and sincerity of their cooking.
The cuisine is modern, yet deeply anchored in the Breton terroir. Menus are structured as "episodes," a narrative that unfolds over several courses. The shorter menu, Le Saint Per (5 episodes, €75), and the longer Le Haut Linage (7 episodes, €105) are served at dinner and on weekends at lunch. A weekday lunch menu offers 3 or 4 episodes at accessible prices. Each dish reflects the seasons and the nearby coast: lobster brioche with Aquitaine caviar, Breton trout with peas and herbaceous coulis, mackerel with fennel and dashi, langoustine with reduced lobster heads and aioli, line-caught sea bass with morels and Vin Jaune. Desserts include rhubarb with meringue and vanilla diplomat cream, and an organic Ethiopian coffee ganache with dark chocolate and Kremeig.
The dining room is wheelchair accessible, and the restaurant offers meal kits for those who wish to extend the experience at home. The team works closely with local producers, whose names and faces are celebrated on the restaurant's site. Every element, from the sourcing to the final plate, is intentional.
Haut-Linage is a place where modern cuisine meets the memory of a region. It is a restaurant that feels both ambitious and intimate, driven by two chefs who have returned to their roots to create something distinctly their own.
Recognition
Ambience
Details
Location
Facebook
Instagram