La Table du Liziec

20 Route de Rennes, 56000 Vannes, France
16/20
 Remarkable Restaurant
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14 PHOTOS
Chef
Olivier Samson
Cooking
French | Gastronomic
Services
Accommodation
Style
Elegant | Romantic
Budget (€)
Indicative price per person (excl. drinks)
95 to 155

Gault&Millau's review 2026

He has remained true to his native Brittany and now looks back with pride on the path he has traveled—a path that feels tailor-made for him in this field. Olivier Samson, winner of the 2026 Gault&Millau d’Or for his region, is a happy man, but also a highly talented chef who has been given the means to realize his ambitions. He can thrive in this luxurious setting while maintaining a personal touch, right on the outskirts of the city. He leads his team toward excellence, drawing on the connections forged with numerous producers during his time at La Gourmandière and others who have joined more recently to form a solid network—comprising fishermen, farmers, and ranchers—that responds swiftly to his needs. The dishes are inspired, precise, and generous, with beautiful touches that serve as tributes to his region—a theme also reflected in the accompaniments, the bread, and the cutlery, all designed to enhance the dining experience: barbecue-smoked blue lobster from the Glénan Islands, celtuce with red berries and tagetes, tuna belly prepared “pan bagnat” style with buckwheat, and curd ravioli, Le Meur pigeon, a satay-spiced sautéed dish, flame-roasted eggplant with lovage, confit thigh charcuterie—a few standout highlights from a sumptuous five-course menu for €125, beautifully rounded off with Brocéliande chocolate and whiskey or peach with agastache and yogurt. Excellent service befitting the restaurant’s three-toque rating, with a well-balanced wine list featuring both prestigious bottles and lesser-known appellations, expertly highlighted by the sommelier.

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Map — La Table du Liziec © OpenMapTiles © OpenStreetMap
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    Olivier Samson Chef
    Olivier Samson Olivier Samson Chef
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