Christophe Le Fur: a new bistronomic adventure in Hillion

Mathilde Bourge | 1/24/25, 1:47 PM

In March, Christophe Le Fur will open a new restaurant in the Bay of Saint-Brieuc. The chef tells us more about this project.

Christophe Le Fur, a leading figure in Breton gastronomy, is preparing a new chapter in his career. Already at the helm of the Auberge Grand'Maison in Guerlédan, awarded three Gault&Millau toques, he is preparing to open a new restaurant in Hillion, on the Bay of Saint-Brieuc. Named Le Bon Abri, this establishment will open its doors on 1ᵉʳ March 2025 with a promise: to offer an accessible and authentic bistronomic experience.

A vision rooted in Breton terroir

It all began when Christophe Le Fur discovered a charming building in the coastal village of Hillion. "The firstthing I was asked was whether I knew anyone who could take over the place. Then I thought about it," he explains.

Christophe Le Fur is leading this project as part of a team. at his side, the chef can count on two pillars: his partner Sonia Quéro, who will be in charge of the dining room, and Quentin Talbourdet, who will be in charge of Le Bon Abri's kitchens. "Quentinshares my culinary identity, while adding his own creativity," explains Christophe Le Fur, who will continue to devote his time to the Auberge Grand'Maison.

The cuisine at Le Bon Abri will remain true to the chef's identity, blending local produce, seasonality and culinary savoir-faire. "The restaurant is 500 metres from the sea, so we'll be offering the treasures of the Bay of Saint-Brieuc, as well as vegetables, poultry and pork."Prices, deliberately more affordable than at the Auberge Grand'Maison, reflect this desire to democratize gastronomy: €25 to €30 for a lunch menu and less than €50 for dinner.

The interior design of Le Bon Abri was entrusted to decorator Maison Delanoë, who imagined a space inspired by the sea. The wave-shaped bar, sandy carpeting and warm, uncluttered ambience plunge diners into an intimate setting. The restaurant will offer 26 covers in the dining room, a "mange-debout" seating ten, a private table upstairs for 12, and a terrace to enjoy the warm weather.

Long confined to their role as preceptors of good labels to accompany a dish, sommeliers are no longer confined to their role as cellar keepers. They are the new patrons of fine dining, where the experience becomes total.

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