A refuge between land and sea

There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.

Philippe Toinard Published on 6/19/25 at 1:45 PM

just outside Plouider, heading north towards La Manche, the aptly named Rue de la Mer has been home since 1952 to what was once an inn before becoming one of Finistère's most elegant and gourmet hotel-restaurants. It all began with Jeanne-Yvonne, who, to get away from her daily life as a peasant farmer, decided to open an inn to welcome and feed people passing through. Over the decades, the house, perched on this hillock, grew and developed under the guidance of Solène, Jeanne-Yvonne's granddaughter, and Nicolas Conraux, her husband.

In the distance, the small village of Goulven, the beaches of Kerguélen and Le Menhir. The sea sometimes rages here, but within the walls of La Butte, everyone feels protected from the elements, especially at the bar, where you can sample homemade kombuchas and Breton teas. just a stone's throw away, Nicolas and Solène's bakery welcomes locals in search of natural sourdough bread, buttery pastries and seasonal pastries. seasonal pastries and wheat-flour crêpes that hotel guests will be able to enjoy for breakfast tomorrow.

Before that, they'll have enjoyed a night in one of La Butte's 32 rooms, all with sea views and all committed to a more responsible environment. Here, no cotton beds, but linen; no mini-bar, but natural drinks; no liquid and industrial cosmetics, but solid products thought for the well-being of the planet. This concept of hospitality is not a gimmick, but rather Solène and Nicolas' desire to contribute to a better world, one that is more respectful of well-being, more caring and more committed to offering those who travel through Brittany an experience that calls out to them. The Conraux couple's idea is not to give lessons, but to ensure that everyone makes their place their own and respects it, so that they can eventually reproduce these small gestures at home to help improve the environment. However, some elements will be missing, such as the peacefulness of the place, the wind that sometimes blows through the streets of Plouider, the sunshine of course, the gentle way of life, serenity and relaxation.

A restaurant that defends local produce

Relaxed guests will enjoy this paradise between land and sea, where they can savour the cuisine of Nicolas Conraux, some of whose ingredients come from his own garden.ingredients come from the garden he calls "le nourricier", even if the chef is aware that he will never be self-sufficient. Whether in the bistro or the gourmet restaurant, the dishes defend the Breton terroir, local producers of cauliflower, oysters, cheese, seaweed, small-boat fishermen, breeders, market gardeners and cheese-makers. In the bistronomic setting, this translates into a seasonal velouté, as Jeanne-Yvonne would have proposed in her day, a mackerel served with potato saladat the gastronomic restaurant, oysters are served with cauliflower, tomatoes with wild garlic and beef with garden mustard. Tasty creations that make you want to stay longer.