Roscanvec

The story

Roscanvec, Vannes – Michelin-Recommended Breton Modern Cuisine in a 17th-Century Townhouse

A restaurant with a story

Le Roscanvec is not a place that rests on its laurels. After 15 years at a half-timbered house on the same street, chef Thierry Seychelles and his team undertook a decade-long project: restoring a 17th-century hôtel particulier at 19 rue des Halles. The result – opened in July 2023 after painstaking work – is a luminous, minimalist dining room with a large bay window overlooking a private garden. The setting is both serene and characterful, a fitting stage for a kitchen that combines professional rigour with a palpable sense of joy.

The philosophy behind the plates

"I have the chance to live in one of the most beautiful regions in the world, with market gardeners, fishermen, breeders of great quality," says the chef. His cooking is a matter of personality and terroir, shaped by mentors like Breton chefs Georges Paineau and Alain Passard, who taught him rigour and technique. The result is a modern Breton cuisine that is precise, colourful, and generous. Signature dishes include Lotte de nos côtes, poireau, kiwi et langue d’oursin (monkfish with leek, kiwi, and sea urchin tongue) and Poitrine de pigeon au sang de Bertrand Théraud, feuilles de moutarde tombées au beurre demi-sel. Each plate is built around the finest products of the Golfe du Morbihan.

An experience that extends beyond the table

The restaurant is a Michelin-recommended address, a recognition that reflects the team’s consistent quality. But the Roscanvec experience is also about the people: in the dining room, Sarah and Carine deliver alert, professional service that never feels stiff. The house also offers four characterful guest rooms (all with views of the cathedral) and a private salon for events, making it a true destination in the heart of Vannes.