The story
At the Domaine du Liziec, a 16th-century château transformed into a luxury hotel on the outskirts of Vannes, La Table offers a dining experience that marries history with contemporary elegance. The restaurant occupies a bright, modern space within the estate, overlooking formal French gardens and a park of century-old trees.
Breton chef Olivier Samson brings a wealth of experience to La Table. After earning a Michelin star at La Gourmandière in Vannes and cooking at prestigious addresses in Courchevel and Saint-Tropez, he now oversees both the gastronomic restaurant and the brasserie at the Domaine du Liziec. His cooking is deeply rooted in the region’s terroir, with a particular affinity for oysters, fish, game, and veal sweetbreads.
Samson’s menu changes with the seasons, highlighting land-sea alliances and vibrant vegetable dishes sourced from local producers. Starters might include bone marrow with truffle on toasted brioche, or just-warmed oysters from Yvonnick Jegat with fish quenelles and watercress jus. Mains range from snacked octopus with squash and chorizo-spiced jus to line-caught pollock with black sesame and endives in orange. A vegetarian option of winter vegetables in spiced broth is also available.
The restaurant’s quality has been recognised by the Michelin Guide, which awarded it a Recommended distinction in 2026, placing it among the notable tables of Brittany. The wine list is carefully curated, and on fine days, dining extends to the terrace overlooking the gardens.
With its serene setting, precise cooking, and deep connection to the Breton landscape, La Table offers a memorable meal in Vannes.
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