Access for people with disabilities | Children's Menu | Cooking lessons | Pets allowed
Budget(€)
Indicative price per person (excl. drinks)
76 to 130
Gault&Millau's review2026
Just a few minutes from Saint-Malo, the Domaine du Limonay is one of the region's finest 4* hotels, where the pleasures continue at table with the fine Breton cuisine of Maxence Rouault. After Thomas Vonderscher, the chef has taken up the torch with seriousness and continuity, exhibiting a fine interpretation of the terroir. His menus celebrate local produce, which is showcased in several menus ranging from €76 to €130, featuring Welga's diving scallops, pithiviers-style kohlrabi and pig's trotter, toasted bread cream and bear's garlic emulsion, a small boat's pike-perch with citrus notes, white asparagus confit then snacked, grilled green asparagus, jus de tête corsé au chanvre et andouille from Maison Brielle, a rabbit from Clos Vieuville, rable stuffed with cockles and fondant carré, crisp peas and stuffed morels, jus réduit, morel and shellfish emulsion, a dessert of 80% Dominican Republic chocolate from Maison Valhrona, buckwheat whisky baba and crispy gavottes, roasted buckwheat ice cream. Well-stocked cellar.
Maxence Rouault Chef
