Éclosion

The story

Éclosion: Bib Gourmand Modern Cuisine in Quimper, France

A story that began in Australia

The tale of Éclosion starts not in Brittany, but on the turquoise beaches of Australia. It was there that Marion Pelletan and Thibault Le Goff met, two travellers united by a love of discovery. Back in France, they opened Éclosion in Quimper's historic rue Laennec, a place they describe as "convivial, moderne et attachant" – a setting that feels both personal and welcoming.

The kitchen and the dining room

Chef Thibault Le Goff trained at the École Hôtelière de Dinard and cut his teeth in respected bistronomie kitchens: Le K2 in Courchevel, Pickles in Nantes, and Ginette in Bordeaux. His cooking is in constant evolution, built around respect for products and terroir. Menus change every month, following the seasons, and the technique always serves the taste. "Each dish is designed with respect for the products and the terroir," the restaurant states, and the balance of flavours and textures is the goal.

In the dining room, Marion Pelletan brings her experience from luxury hotels – the Strato* in Courchevel, the Windsor* in Melbourne, and the palace Les Sources de Caudalie – to create a warm, human-focused welcome. The atmosphere is one of genuine hospitality.

Recognition and rhythm

In 2026, Éclosion earned a Michelin Bib Gourmand, an award that celebrates good quality, good value cooking – a fitting nod to the couple's bistronomie approach. The restaurant serves lunch and dinner, and on the last Sunday of each month offers a brunch from 11:00 to 14:00. The cuisine is modern, rooted in the Breton landscape, and the room is a place where guests are invited to come and return.