The story
On the Presqu'île de Rhuys in Sarzeau, a stone house set in a green park holds a restaurant that has quickly drawn attention. Les Jardins de Kerstéphanie is the work of Chef Emmanuel Kouri, a cook from the Périgord who trained with Pierre Gagnaire, Yannick Alléno, and Éric Fréchon. Before arriving in Brittany, he earned a Michelin star for four years at Les Climats in Paris.
Kouri’s cooking is shaped by the sea. He describes his cuisine as guided by seasonality and the abundance of both the terroir and the “merroir” – the specific character of the local waters. The result is modern cuisine that feels of this place. The menus, named Contre-Courant and À la Dérive, change with the catch and the garden. A meal might begin with an escabèche of sardines with lemon labneh and glazed peas, then move to a saffron cotriade with white asparagus and ink pasta, or a meunière-style fish from the local coast served with salt potatoes and a sorrel jus. Desserts, like a crisp honey and strawberry tartlette with lemon cheesecake cream and olive oil sorbet, keep the same clear, direct focus on flavor.
The dining room is intimate, anchored by a grand fireplace that warms the stone walls. When the weather allows, the terrace under the shade of a pine tree opens for lunch and dinner. The restaurant has been recognized by the Gault & Millau guide, receiving 15/20 and three toques, as well as the “Grand de Demain Bretagne 2024” trophy. It is also recommended by the Michelin Guide, a mark of the consistent quality Kouri and his team have built since opening.
Les Jardins de Kerstéphanie is open daily for lunch and dinner, except Tuesday and Wednesday. The kitchen works with an engaged team committed to sustainable, environmentally respectful practices. It is a place where the cooking and the setting feel of a piece, and the time spent there slows down naturally.
Recognition
Ambience
Details
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