Olivier Samson's good addresses

at the helm of the kitchens at Domaine du Liziec (3 toques), in Vannes, Olivier Samson prides himself on a gastronomy deeply rooted in the region. For him, cooking begins long before the stove: it's born in the fields, on the markets and at sea. "Local producers are our bread and butter. All we do is transform the ingredients," he humbly admits. A clear, sincere philosophy, and a loyalty to those who shape the taste of Morbihan. Here are five local producers recommended by Olivier Samson.

Oysters from Maison Jegat, Arradon

On the tip of Arradon, Maison Jegat perpetuates a know-how that has been handed down from father to son for several generations. The chef is particularly fond of these wild oysters, bred in the open sea: some in the Gulf, near Arz Island, others in Quiberon Bay. You can find them every Sunday morning at the Arradon market, near the church. "It's my favorite product, very local," confides Olivier Samson. Oysters with a clean iodine flavor, powerful and lively, that speak for themselves of the Breton coastline.

• Where? Maison Jégat, 18 allée de la Pointe, 56610 Arradon, France
• www.instagram.com/maisonjegat

Fabrice Le Meur's pigeons, in Saint-Barthélémy

Under the halles de Vannes, on Wednesday and Saturday mornings, lovers of fine produce will be familiar with Fabrice Le Meur's stall. a passionate breeder, he offers pigeons and rabbits of rare quality. His animals are fed without antibiotics, fortified only by plant decoctions. "He's taken feeding to the extreme, in the right direction", says the chef. The result: meat of remarkable finesse and depth, the reflection of a respectful and demanding breeding process.

• Where to eat? Le Pigeonnier des fins gourmets, 1 Talhouët Saint-Adrien, 56150 Saint-Barthélémy, France
• www.instagram.com/lepigeonnierdesfinsgourmets

Honey from L'Abeille de Lanvaux, Saint-Jean-Brévelay

Mathieu Audo is another key figure on the Vannes markets. Based in Saint-Jean-Brévelay, he offers a range of honeys and by-products that Domaine du Liziec uses in its pastry-making. His honey also enhances one of the house's gourmet hallmarks: buckwheat and honey bread. A nod to the Breton terroir, between cereal tradition and floral sweetness.

• Where to buy? L'Abeille de Lanvaux, Kergoal, 56660 Saint-Barthélémy, France
• www.abeilledelanvaux.fr

La Fromagerie de Kerouzine, Vannes

It's impossible to talk about the best addresses in Vannes without mentioning the Fromagerie Kerouzine. Olivier Régent is a passionate advocate of local and international cheeses. "I leave it up to him to suggest and guide us according to the season," explains Olivier Samson. It's a relationship based on trust, where the cheesemaker becomes a prescriber, following the rhythm of maturing and new arrivals.

• Where can you find us? La Fromagerie de Kerouzine, 3 place du Poids public, 56000 Vannes, France
• www.instagram.com/kerouzine

Vegetables from Ferme de Kerverec, Ploeren

in Ploeren, Ferme de Kerverec supplies many of the estate's vegetables. The collaboration has an almost family dimension: one of the farmers is the cousin of one of the chef's cooks. Together, they develop a range of products to enhance the menu, and come up with specific crops such as celtuce lettuce, which is not yet widely grown, but is extremely delicate. "Our duty is to offer vegetables that you can't necessarily find elsewhere," says Olivier Samson.

• Where? La Ferme de Kerverec, lieu-dit Kerverec, 56880 Ploeren
• www.fermedekerverec.fr